Spicy BBQ Fried Chicken using the Vortex

My goodness do I ever love cooking ‘fried’ chicken on my charcoal grill using the Vortex. In about an hour I end up with juicy chicken with a crispy coating, just like the real stuff. I find myself making it often, and I’ve now found my perfect base recipe for the chicken. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.
The Vortex produces very high temperatures, so do not put the BBQ sauce on too early or it will char and even burn. Plus, you want the skin on the spicy BBQ fried chicken to crisp up good first.

I usually use split chicken breasts on the Vortex (unless I’m making chicken wings, which I do at least twice a week). Bone-in cuts stay juicier. You do not have to keep the skin on to still get a crunchy crust, though. The batter provides enough crunch without it.

Spicy BBQ Fried Chicken using the Vortex
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-6 servings
 
Ingredients
  • 3 eggs
  • 1/3 cup water
  • Hot sauce, to taste
  • 2 cups self-rising flour (if you don't have any, combine 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon Kosher salt)
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • Chicken, cut into pieces (up to 3 pounds)
  • Your favorite spicy BBQ or chicken wing sauce
  • Ranch or blue cheese salad dressing (optional)
Instructions
  1. Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
  2. In a pie pan, beat the eggs with the water.
  3. In another pie pan, combine the flour, salt, pepper and garlic powder.
  4. Working in batches, dip the chicken in the egg mixture and coat well.
  5. Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
  6. Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
  7. Cover the grill and cook for 15 minutes.
  8. Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  9. Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  10. Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
  11. Before removing the chicken, lightly brush with BBQ sauce and let cook for another 5 minutes.
  12. Serve drizzled with the salad dressing if desired.

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