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Ingredients:
1 lb chicken tenders
1/2 cup harissa sauce (hot licks)
1 cup buttermilk
3 cup cornmeal, whole-grain --
1 yellow, stone ground
1 cup col. hogan's chick'n dippin'
1 sauce
Instructions:
Remove silver skin from chicken tenders and plce in a deep bowl. add
Harissa sauce and buttermilk to cover. Let marinate for 1 hour. shake
excess liquid off chicken and dredge in corn flour. Fry in 350x iol
ill golden brown and crispy. Serve w/ Col. Hogan's Chick'n Dippin'
Sauce on the side.
Recipe By : John A. Gunterman
From: Date: 05/28
Servings: 4
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. Elaine Boosler
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Chile Head Chicken Fingers Recipe brought to you by Mexican Recipes To-Go
