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.
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
- 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
- Set up a breading station.
- On the first plate, put 50 ml (1/4 cup) of flour and 5 ml (1 teaspoon) Louisiana Grills Bourbon Molasses Rub.
- In a bowl, mix 25 ml (2 tablespoons) of Miracle Whip (you could use Mayo) and 25 ml (2 tablespoons) barbecue sauce.
- On the second plate, mix 250 ml (1 cup) dry bread crumbs and 10 ml (2 teaspoons) of the rub.
- Toss the chicken in the flour. Then spread some of the sauce mixture on them and then tossthem in the bread crumbs.
- 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.
- Flip the chicken and cook for 10 minutes more.
- Make sure the internal temperature is over 165 F.
YUM……….they look crispy and delish!
That’s just the way I like them crispy. Nice touch with the sauce, they look delicious.
Thanks, Sam. They are tasty and easy.
Love crispy chicken fingers – they look fantastic!
Thank you so much. We did enjoy them.
Great result! I think some of your readers will be trying this recipe.
I hear you did!
Definitely! With Cajun seasonings – wonderful.