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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
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.
Recipe submitted from TexMex Recipes
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