*  Exported from  MasterCook  *

                        Chile Head Chicken Fingers

Recipe By     : John A. Gunterman
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Chicken tenders
     1/2   c            Harissa sauce (Hot Licks)
   1       c            Buttermilk
   3       c            Corn meal
   1       c            Colonel Hogan's Chick'n Dippin'
                        - Sauce

  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
  350°F oil until golden brown and crispy. Serve with Colonel Hogan's
  Chick'n Dippin' Sauce on the side.
  
  
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