Crispy Q Chicken Fingers

One of the best things about my Louisiana Grills Pellet Smoker is its versatility. I do a lot of smoking with low heat over hours but it can also kick out some high temperatures. Why not use those higher heats to make a dish I would normally do in the oven but avoid heating up the house on a summer day? I couldn’t think of a good reason.

I decided to make crispy chicken fingers in a method I have used before but to give them a barbecue flavour profile and cook them in the pellet smoker.

At this point I ran into a problem. What are chicken fingers? I am no chicken expert but I have seen a number of chickens in my day but I have never seen one with fingers.

I innovated and used two chicken breast halves and cut each 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 (use your favourite barbecue rub for poultry).

In a bowl, I mixed 25 ml (2 tablespoons) of Miracle Whip (you could use Mayo) and 25 ml (2 tablespoons) barbecue sauce (I used my Molasses Mustard Q Sauce but use your favourite) .

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. You could do these on a rack over a tray in a 400 F oven instead of the smoker.

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).

We served them with potato salad and coleslaw.

The Verdict

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.

The Old Fat Guy

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Crispy Q Chicken Fingers

Yield: 6 chicken fingers

Ingredients

• 2 large boneless skinless chicken breast halves
• 50 ml (1/4 cup) of flour
• 5 ml (1 teaspoon) Louisiana Grills Bourbon Molasses Rub or bbq rub of your choice
• 25 ml (2 tablespoons) of Miracle Whip (you could use Mayo)
• 25 ml (2 tablespoons) barbecue sauce
• 250 ml (1 cup) dry bread crumbs
• 10 ml (2 teaspoons) Louisiana Grills Bourbon Molasses Rub or bbq rub of your choice

Instructions

1. Set up a breading station.
2. On the first plate, put 50 ml (1/4 cup) of flour and 5 ml (1 teaspoon) Louisiana Grills Bourbon Molasses Rub.
3. In a bowl, mix 25 ml (2 tablespoons) of Miracle Whip (you could use Mayo) and 25 ml (2 tablespoons) barbecue sauce.
4. On the second plate, mix 250 ml (1 cup) dry bread crumbs and 10 ml (2 teaspoons) of the rub.
5. Toss the chicken in the flour. Then spread some of the sauce mixture on them and then tossthem in the bread crumbs.
6. Preheat a grill or oven to 400 F. Put the chicken on the grill or on a rack over a tray in the oven for 15 minutes.
7. Flip the chicken and cook for 10 minutes more.
8. Make sure the internal temperature is over 165 F.

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