Difficulty: Beginner
Poultry
Game Day Chicken Fingers
John
Prep Time: 45 min
Cook Time: 20 min
Difficulty: Beginner
It wouldn't be game day without the best chicken fingers in the neighborhood!
Instructions
- Step 1: In a large mixing bowl add: buttermilk, Matt's Louisiana Hot Sauce, and pickle juice. Mix well. Add chicken tenders to buttermilk mixture and let soak for 30 minutes.
- Step 2: While tenders are soaking, set your SmokeStone to Med Hi 400°F and place shortening in recteq Cast Enamel Dutch Oven and place on SmokeStone. Allow shortening to heat to 365°F.
- Step 3: Take chicken tenders out of liquid and pat dry with paper towel. Set aside. Add flour, Chef Greg's 4 Letter Rub, and Ron's Screamin' Pig Rub to a recteq Half Aluminum Pan and mix well.
- Step 4: Add eggs and water to a recteq Aluminum Half Pan and mix well.
- Step 5: Add panko to the last recteq Aluminum Half Pan. Take chicken tenders and roll them in flour, then into egg wash, then into panko. Let chicken tenders rest in panko for at least 5 minutes before removing. Repeat process until all tenders are battered.
- Step 6: Place tenders into hot oil and fry until the internal temp is 165°F; remove from oil and place on paper towel.
- Step 7: In a small mixing bowl, add David's Shoot Yeah Mustard and Stevie's Habanero Honey, whisk until well combined. Pour over finished tenders and enjoy.
Ingredients
Serving Sizes
Ingredients
- 3 cup(s) Buttermilk
- 3 tablespoon(s) Matt's Louisiana Hot Sauce
- 1 cup(s) Pickle Juice
- 16 Chicken Tenders
- 4 1/2 pound(s) Shortening
- 3 cup(s) All Purpose Flour
- 4 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Ron's Screamin' Pig Rub
- 3 Eggs
- 1 cup(s) Water
- 5 cup(s) Panko
- 8 ounce(s) David's Shoot Yeah Mustard
- 4 ounce(s) Stevie's Habanero Honey
Tools Needed
- recteq Dutch Oven
- recteq Tongs
- Half Steamer Pans
- Nitrile Gloves
- recteq Chef's Knife
- recteq Cutting Board
- Whisk
- Large Mixing Bowl
- Small Mixing Bowl
- Step 1: In a large mixing bowl add: buttermilk, Matt's Louisiana Hot Sauce, and pickle juice. Mix well. Add chicken tenders to buttermilk mixture and let soak for 30 minutes.
- Step 2: While tenders are soaking, set your SmokeStone to Med Hi 400°F and place shortening in recteq Cast Enamel Dutch Oven and place on SmokeStone. Allow shortening to heat to 365°F.
- Step 3: Take chicken tenders out of liquid and pat dry with paper towel. Set aside. Add flour, Chef Greg's 4 Letter Rub, and Ron's Screamin' Pig Rub to a recteq Half Aluminum Pan and mix well.
- Step 4: Add eggs and water to a recteq Aluminum Half Pan and mix well.
- Step 5: Add panko to the last recteq Aluminum Half Pan. Take chicken tenders and roll them in flour, then into egg wash, then into panko. Let chicken tenders rest in panko for at least 5 minutes before removing. Repeat process until all tenders are battered.
- Step 6: Place tenders into hot oil and fry until the internal temp is 165°F; remove from oil and place on paper towel.
- Step 7: In a small mixing bowl, add David's Shoot Yeah Mustard and Stevie's Habanero Honey, whisk until well combined. Pour over finished tenders and enjoy.
Chef Pairings
Pair up these incredible Game Day Chicken Fingers with Smoked Cheezy Poppers and Smoked Deviled Eggs!