Southern Fried Chicken using the Vortex

I absolutely love making ‘fried’ chicken on my charcoal grill using the Vortex insert. Yeah, I know it’s not really fried, but that’s the point. You get that same crunchy exterior and moist tender interior, all without the oil. I use this southern fried chicken recipe the most, sometimes adding a sauce at the end, but often not,. It’s got that perfect crunch, whether you use skin-on or skinless chicken.
I usually cook chicken using the Vortex on my 22″ charcoal grill, the Weber Performer or my Weber Kettle. You can buy a smaller Vortex for smaller grills, which works absolutely fantastic for chicken wings, but for bigger pieces like the split chicken breasts I used for southern fried chicken, I use a bigger grill so that the meat isn’t so close to the fire.

Southern Fried Chicken using the Vortex
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-6 servings
  • 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)
  • Vegetable oil
  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 oil if you want a crunchier crust and let cook for another 5 minutes.

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