Title: Chile Head Chicken Fingers
Categories: Poultry
Yield: 4 Servings

1 lb Chicken tenders
1/2 c Harissa Sauce (Hot Licks)
1 c Buttermilk
3 c Cornmeal, whole-grain --
Yellow, stone ground
1 c Col. Hogan's Chick'n Dippin'
Sauce

Remove silver skin from chicken tenders and plce 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 iol ill
golden brown and crispy. Serve w/ Col. Hogan's Chick'n Dippin' Sauce on the
side.

Recipe By : John A. Gunterman

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip