This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

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!

Fast Cooking, Great Tasting

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. Don’t walk away. 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, so I’ll just keeping do it!

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.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Also try making pizza rolls on the Vortex. They’ll disappear like that!

Print Pin

5 from 1 vote

Chicken Fingers using the Vortex

Just as easy as wings or fried chicken, these fingers came out tender and super tasty.

Course Main

Cuisine American

Keyword chicken fingers, Vortex

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 610kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

2 pounds chicken tenderloins
2 ¾ 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

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.

Notes

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.

Nutrition

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC