Chile Head Chicken Fingers - Tex-Mex Recipes Dallas Texas
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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.

 


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