Chicken Fingers using the Vortex

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.

Chicken Fingers using the Vortex
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: I covered my grill grates in foil and brushed on a light coating of oil because I thought the fingers might stick. I haven't tried to make them yet without foil. You might want to foil yours also, or at least oil them before adding the chicken.
Ingredients
  • 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
Instructions
  1. Fire up your charcoal grill with the Vortex BBQ insert. Let the coals get good and hot.
  2. Combine the flour, salt and pepper in a pie plate.
  3. Pour the buttermilk into another pie plate. Whisk in the hot sauce if using.
  4. Working in batches, dip the chicken into the flour mixture, then the buttermilk, and then once again in the flour.
  5. 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.
  6. Serve hot.