Chile Head Chicken Fingers

Recipe Ingredients

1 lb	454g / 16oz	Chicken tenders
1/2 cup	118ml	Harissa sauce - (hot licks)
1 cup	237ml	Buttermilk
3 cups	187g / 6.6oz	Cornmeal - whole-grain --
		Yellow - stone ground
1 cup	237ml	Col. Hogan's Chick'n Dippin'
		Sauce

Recipe Instructions

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 350F in oil until golden brown and crispy. Serve w/ Col. Hogan's Chick'n Dippin' Sauce on the side.

Recipe By : John A. Gunterman

Source:
K. Fish, The Great California Cookbook

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