Chile Head Chicken Fingers
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INGREDIENTS
- 1 lb Chicken tenders
- 1 c Buttermilk
- 3 c Cornmeal, whole-grain --
- Yellow, stone ground
- 1/2 c Harissa Sauce (Hot Licks)
- Sauce
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (177g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 319 | ||
| Calories from Fat: 164 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.2g | 24 % | |
| Saturated Fat 4g | 20 % | |
| Monounsaturated Fat 7.4g | ||
| Polyunsanturated Fat 3.8g | ||
| Cholesterol 48.4mg | 15 % | |
| Sodium 569.4mg | 20 % | |
| Potassium 332.2mg | 9 % | |
| Total Carbohydrate 19.7g | 6 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 18.5g | ||
| Protein 18.5g | 26 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 319
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