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Chicken tender/fingers.

Discussion in 'Poultry' started by gmc2003, May 22, 2018.

  1. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Well the wife went out to dinner with her sister last night. So I had another evening to experiment with the Vortex/Kettle combination. This time I was craving chicken for some odd reason. I've done cordon bleu on the Kettle before using indirect heat and the charcoal baskets, but I wanted something a bit more fun, like an appetizer. So I thought of chicken fingers.

    Beautiful evening to be outside with a cold one and a pup named skidmark. Green color is finally starting so show.
    DSC00580.JPG

    Skidmark from the last cook. This time he somehow managed to avoid the camera, and yes I've been known to BBQ in my PJ's:
    DSC00568.JPG

    Starting off with the dry ingredients: a little over a cup of flour, then no special amounts of seasoning. Just to taste and, 1tsp of starch.
    DSC00576.JPG

    Time to operate on the chicken breasts: I missed my calling.
    DSC00573.JPG

    Then the moist stuff: Enough buttermilk to cover the chicken, then a few shakes of Franks. Well more then a few went in this batch - since it was just me.
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    And into the brine for a few hours of relaxed soaking.
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    After about 3hrs of spa treatment it's time to dry off.
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    Can't forget to get the sauna going: A smallish chunk of hickory for good measure.
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    And the chicken begins to circle the wagon:
    DSC00581.JPG

    After about 20min or so it's off the que on onto the plate. Nothing fancy since it's a bachelor's plate of vittles. Added a vessel of sriracha mustard for dipping purposes.
    DSC00582.JPG
    One last pick, this time with a cut finger.
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    Well as the saying goes if you made through this far - I hope you enjoyed and weren't bored.

    Overall it was a success and will be made again. Especially for family get togethers and watching sporting events on the tele'(for our UK friends). The sriracha mustard overpowered the Franks when dipped, but when the fingers were eaten nakkid you could taste the hot sauce. I'm playing more with the vortex to get away from frying in oil and still be able to enjoy the same types of food.

    Thanks again.

    Chris
     

    Attached Files:

    Bearcarver, mike5051, Smoke23 and 3 others like this.
  2. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Looks good Chris I like the way the vortex does the chicken like that.Thanks for sharing
    Richie
     
  3. dcecil

    dcecil Master of the Pit

    Looks great and what a view you have there.
     
  4. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    That chicken looks great man. Points. If I could cook fried foods without oil and make it look that good I could get some major points with the wife. Always on me about frying stuff.

    And I've got to try sriracha mustard. I mix sriracha and ranch makes a wonderful dip on just about anything but never thought about mixing sriracha and mustard. Thanks for the idea!
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks real good! Those vortex's are chicken wing making machines!!
    Al
     
  6. Geebs

    Geebs Smoking Fanatic

    Chris, this looks awesome. I am moving away from all fried foods and so glad that you have done this and fried chicken. I am going to have to try this out, I wonder if the vortex would work on the WSM. Thanks for the awesome tutorial!
     
  7. yankee2bbq

    yankee2bbq Smoking Fanatic

    Looks good! Great write-up!!
     
  8. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Looks like tasty bird to me!
     
  9. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks Richie for the like. The Vortex is the best piece of Q'uipment that I've bought so far.

    Thanks for the kind words Dcecil, The food was surprisingly good - better then expected. The view is worth living in boonies.

    Chris
     
  10. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks Smokin, the wife and I are also trying to get away from frying in oil. This method seems to be working so far. The sriracha mustard was bought at the local grocer. It is very good.

    Couldn't agree more Al. I just trying my darnedest to expand it's duties. Thanks for the kind words.

    We're also try to avoid fried foods. The problem is they are some of our favorites. This seems to be working better then expected. I want an air fryer, but I don't have the kitchen space to store it anymore with all the other gadgets I've accumulated over the years. Most haven't seen the light of day in years - time to clean house. It looks like you have the 18" WSM. The Vortex may work in it. Especially if you can put your charcoal grate where your second food grate is.

    Chris
     
  11. CharlotteLovesFood

    CharlotteLovesFood Smoking Fanatic SMF Premier Member

    Far from bored Chris... I could look at this food all day long...and your cute puppy skidmark...haha had to chuckle at his name. That chicken looks great!

    Charlotte
     
  12. Geebs

    Geebs Smoking Fanatic

    The problem I see with the air fryer is most of the foods that I would be putting in there have already been fried at some point and are then frozen; tater tots, fries, mozz sticks, etc.
     
  13. Geebs

    Geebs Smoking Fanatic

    @gmc2003 , Where did you get your vortex? I need to get one of these ASAP. The ones on Amazon I have read are fakes.
     
  14. gmc2003

    gmc2003 Smoking Guru OTBS Member

    It's been awhile but I think it was here.

    https://vortexbbq.com/about/

    Chris
     
    Geebs likes this.
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  16. Never mind ...duh just saw your answer to the country fried.
    Going to have to try both....hmmm wonder if chicken thighs w/bone in will work. Looks like the chicken was skinned also. Wonder if skin on will work?...oh such fun to play.
     
  17. Smoke23

    Smoke23 Smoking Fanatic

    I never think about breading something that’s gonna go on the grill or smoker...

    Looks great!
     
  18. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks for the look yankee it was pretty good.

    Thanks browneye, and thanks for the point.

    Thanks for the point and looksee Charlotte, Skid is my protector of the pit. Once the smoker or kettle gets fired up he's out there for the duration.

    Chris
     
  19. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    Dude, those look really tasty. It only took 20 minutes for them to cook? I'm going to have to think about trying this out. I love chicken like this. Only mine would have some Sweet Baby Ray's buffalo sauce in place of the Frank's. Thanks for the idea Chris.

    George
     
  20. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    BTW can you share your Sirracha mustard sauce recipe?

    George