The first order of business, Happy Fourth of July to all my American friends .Saltue!
Now, why do they call them chicken fingers. I am no farmer but I've seen a few chickens in my time and have yet to see a finger.
Anyway, when I think of Q I usually think of low and slow but with the mini, a pellet smoker, a WSM or many other rigs, you can get nice high temperatures so I decided to try making some nice crispy chicken fingers with a Q flare.
I looked all over the meat counter and I couldn't find chicken fingers so I settled for a couple of boneless skinless chicken breasts. I cut each breast into three strips.
Then I set up a breading station.
On the first plate, I put 50 ml (1/4 cup) of flour and 5 ml (1 teaspoon) Louisiana Grills Bourbon Molasses Rub.
In a bowl, I mixed 25 ml (2 tablespoons) of Miracle Whip (you could use Mayo) and 25 ml (2 tablespoons) barbecue sauce.
On the second plate, I mixed 250 ml (1 cup) dry bread crumbs and 10 ml (2 teaspoons) of the rub.
I tossed the chicken in the flour. Then I spread some of the sauce mixture on them and then tossed them in the bread crumbs.
I preheated the pellet smoker to 400 F and put the strips on for 15 minutes.
I turned the strips and cooked for 10 minutes more.
I made sure the internal temperature was over 165 F (I actually prefer an internal temperature of 170 F for chicken breasts). Here is the finished product.
We served them with a nice potato salad, some coleslaw and some fresh cucumber and tomato.
I have made similar chicken fingers in the oven but I think these were crispier. I think the smoker gives more air flow and that crisps it up more. The touch of barbecue sauce and rub added a wonderful flavour. I will cook these for She Who Must Be Obeyed again and I will also use them as an appetizer for guests.