I’m a huge fan of cooking chicken wings using the Vortex BBQ. I’m also a huge fan of ‘frying’ chicken using the Vortex BBQ. And now, I’m a huge fan of making chicken fingers using the Vortex BBQ. Just as easy as wings or fried chicken, these fingers came out tender and super tasty. They have a very nice coating that is light on crunch but heavy on flavor. And nothing could be easier to make, either!
Chicken fingers on the Vortex BBQ cook a whole lot quicker than do wings or chicken thighs. Don’t throw them on and ignore them. They’ll be done in no time.
As I mention in the recipe note, I put foil on my grill grates before I added the chicken. I’m not 100% sure if that’s required, but the chicken didn’t stick.
If you’re looking for a great side dish for your chicken fingers, make a batch of seasoned skinny fries, also made using a Vortex. For dipping sauces, try my copycat of Chick-fil-A’s dipping sauce, firecracker dipping sauce or my chili dipping sauce.
- 2 pounds chicken tenderloins
- 2 3/4 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup buttermilk
- Hot sauce, optional, to taste
- Vegetable oil
- Fire up your charcoal grill with the Vortex BBQ insert. Let the coals get good and hot.
- Combine the flour, salt and pepper in a pie plate.
- Pour the buttermilk into another pie plate. Whisk in the hot sauce if using.
- Working in batches, dip the chicken into the flour mixture, then the buttermilk, and then once again in the flour.
- Transfer to your grill and cook for 15-20 minutes or until done. Lightly brush the chicken with the oil the last 5 minutes of cooking.
- Serve hot.