Chile Head Chicken Fingers

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

"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21

"Pretty good basic recipe. My changes make it much better" - sue k.

"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3

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