‘Fried’ Chicken using the Vortex

This is the first time I tried making ‘fried’ chicken using the Vortex insert on my Weber charcoal grill. I use my Vortex a lot for making chicken wings, which are always fantastic, but I wasn’t sure how mimicking that great fried flavor would come out. Well, my worries were completely unfounded because the chicken came out absolutely fantastic. I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.
Since this was my first time I didn’t want to over-crowd my Performer with chicken. But now that I’ve got the process down, I could’ve easily added a few more pieces. And you don’t have to just use split bone-in chicken breasts like I did. Wings, legs, thights… you name it, all will come out great ‘fried’ using the Vortex. Just don’t let the pieces overlap, because wherever they touch, they won’t get crispy.

Making ‘fried’ chicken (some folks call it KFC – Kettle-Fried Chicken) on the Vortex really can’t get any easier. Also, check out my Nashville hot chicken recipe for the Vortex! For something super easy, make my crispy fried chicken on the Vortex.

'Fried' Chicken using the Vortex
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 large bone-in, skin-on chicken breasts (or whatever cuts you prefer)
  • 1 1/2 cup all purpose flour
  • 3 teaspoons celery salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika (you can use smoked paprika for more grilled-like flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon Kosher salt
Instructions
  1. Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
  2. Rinse the chicken and pat dry.
  3. Mix the remaining ingredients in a large baggie.
  4. Lightly brush the chicken with vegetable oil.
  5. Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
  6. Transfer chicken to the grill along the edges, skin-side up.
  7. Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
  8. Lightly brush the chicken with more vegetable oil. Use caution as the grill will be hot. Note: If you are using pieces other than split chicken breasts, you'll want to rotate the pieces at this time.
  9. Cover and cook another 5 minutes or until the chicken hits 160 F.
  10. Remove and let rest and come to 165 F before serving.

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