CHILE HEAD CHICKEN FINGERS

Ingredients:

• 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

Preparation:

• 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.