I try to place as much distance between me and fast food joints as I can, because I want to enjoy bbq until my hair turns white and my grandchildren learn to do the q’n for me, but I’ve always hand a weak spot for the chicken fingers. Instead of that crap from the drive through I’ve found a solution to the craving that is healthier and much much tastier.
I brined these chicken tenders in some buttermilk, salt, and lots and lots of cayenne pepper, some black pepper, and a generous amount of tabasco sauce too. These are all for me, so 5 alarm spicy it is. I'm not sure if too spicy even exists?
I let these soak in the brine for 16 hours and then I coated them in a mixture of bread crumbs spiced with black pepper, onion powder, garlic powder, ground thyme and basil. Then I smoked the tenders with mesquite at 225 for 1.5 hours and took them off at 165 IT then enjoyed them with some of Jeff's bbq sauce.
I brined these chicken tenders in some buttermilk, salt, and lots and lots of cayenne pepper, some black pepper, and a generous amount of tabasco sauce too. These are all for me, so 5 alarm spicy it is. I'm not sure if too spicy even exists?
I let these soak in the brine for 16 hours and then I coated them in a mixture of bread crumbs spiced with black pepper, onion powder, garlic powder, ground thyme and basil. Then I smoked the tenders with mesquite at 225 for 1.5 hours and took them off at 165 IT then enjoyed them with some of Jeff's bbq sauce.
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