Chile Head Chicken Fingers

Recipe: Appetizer : 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

Nutrition Facts:
240 calories
9 grams fat

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.

© Jim Catanich
Published: 2002-04-07 04:17

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Latest Reviews

"This is the only recipe I have use for many years. I divided it in to 4 meals and freeze. So I always have some on hand." - bonnie

"I was influenced to make a potato soup while watching Kitchen Nightmares. The show was about a restaurant specializing in potatoes. Anyway, I gave this a try and it was great. I didn't change any of the recipe but wanted a texture that was smooth. I used my stick blender and it ... " - kailua cook

"Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite..." - karena

"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

"Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and..." - elizabeth mastaw

"A classic Italian dish prepared with tomato sauce and mozzarella, with a few additions by Chef..." - tammy schill