Chile Head Chicken Fingers

Great recipe for: Chile Head Chicken Fingers - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Chile Head Chicken Fingers

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


  1. 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.