Recipe - Chile Head Chicken Fingers
Categories: Poultry, Chile Head Chicken Fingers
1 pound Chicken tenders
One half cup Harissa Sauce (Hot Licks)
1 cup Buttermilk
3 cup Cornmeal, wholegrain
Yellow, stone ground
1 cup Col. Hogan's Chick'n Dippin'
Sauce
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Chile Head Chicken Fingers recipe makes 4 Servings
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