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.
Servings 4 servings
- 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.