Game Day Chicken Fingers

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.