Chile Head Chicken Fingerspoultry 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 |
