Side Pannel
Chile Head Chicken Fingers
Chile Head Chicken Fingers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 lb Chicken tenders
- 1/2 c Harissa Sauce (Hot Licks)
- 1 c Buttermilk
- 3 c Cornmeal, whole-grain --
- Yellow, stone ground
- 1 c Col. Hogan's Chick'n Dippin'
- Sauce
Directions
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.
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.
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