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Chicken Fingers using the Vortex

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.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Mike


  • 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.