Chile Head Chicken Fingers

4 Servings

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Chile Head Chicken Fingers Ingredients

1 lb Chicken tenders	3 c Cornmeal, whole-grain --
1/2 c Harissa Sauce (Hot Licks)	Yellow, stone ground
1 c Buttermilk	Sauce

Instructions for Chile Head Chicken Fingers

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. Hogans Chickn 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

Main Ingredient: ChickenCuisine: Uncategorized

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