Chicken Fingers With Tomato-Jalapeño Sauce

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1 pound chicken breast tenders, white membrane removed

2 cups buttermilk

2 tablespoons hot pepper sauce

2 tablespoons olive oil

3 garlic cloves, finely chopped

1 to 2 jalapeño chiles, minced

4 medium tomatoes, peeled and chopped


1/4 cup vegetable oil

1 pound small okra, trimmed

1 cup cornmeal, preferably stone ground

2 tablespoons unsalted butter or rendered bacon fat

Lemon wedges, for garnish

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