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Chile Head Chicken Fingers


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

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





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