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Chile Head Chicken Fingers
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    Chile Head Chicken Fingers

  • 1 pound chicken tenders
  • 1/2 cup harissa sauce -- (hot licks)
  • 1 cup buttermilk
  • 3 cups cornmeal -- whole-grain, -- yellow, stone -- ground
  • 1 cup col. hogan's chick'n dippin' sauce
  • Remove silver skin from chicken tenders and place 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 oil till golden brown and crispy.
    Serve w/ Col. Hogan's Chick'n Dippin' Sauce on the side.

    From: John A. Gunterman Via: Chile Head Mailing List
    Posted By: John A. Gunterman
    Post Date: ???

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