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 SnacksRated 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 CatanichPublished:
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
"Quick and easy sugar cookies! Terrific plain or with candies in them. This recipe uses basic..." - bill echols
"This candied sweet potato recipe, without marshmallows, is a family-friendly side for..." - callie
"This creamy alfredo sauce turns a busy weeknight dinner into something special. Serve it with..." - stephanie phillips
Happy cooking...