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Chile Head Chicken Fingers

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

1 pound chicken tenders
1/2 cup Harissa Sauce (Hot Licks)
1 cup buttermilk
3 cups cornmeal, whole-grain -- Yellow, stone ground
1 cup Col. Hogan's Chick'n Dippin' Sauce

Instructions Jump to Ingredients ↑

Preparation : 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

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