Chile Head Chicken Fingers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken tenders,
1/2 cup: Harissa Sauce, Hot Licks
1 cup: Buttermilk,
3 cup: Cornmeal, whole-grain --
Yellow, stone ground
1 cup: Col. Hogans Chickn 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. Hogans Chickn Dippin
Sauce on the side.
Recipe By : John A. Gunterman
From: Date: 05/28
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry