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Internet Marketing » TexMex Recipes » Chile Head Chicken Fingers
Chile Head Chicken Fingers
Ingredients
- 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
Directions
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.
Written by Jim Catanich
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Chile Head Chicken Fingers - Discover the top Tex Mex and SouthWestern recipes on the web from the experts