Buttermilk Fried Chicken using the Vortex

I use my Vortex BBQ a few times a week, usually for making a quick batch of wings for lunch for myself. For dinner, though, my go-to dish is ‘fried’ chicken using the same cooking technique as I do for wings. Just batter the chicken (I used bone-in thighs) and onto a hot (and I do mean hot) charcoal grill. In an hour or less I’ve got ‘fried’ chicken without the oil and mess. Crunchy, juicy, and tender.
Buttermilk Fried Chicken using the VortexThis version of buttermilk fried chicken actually began life as a way of making chicken for another of my favorites, chicken and waffles. Hence the hint of maple syrup. But you don’t need waffles. If you do serve them over waffles, drizzle with a bit more maple syrup just before serving.

Buttermilk Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 8 hours 15 minutes
Cook Time 1 hour
Total Time 9 hours 15 minutes
Servings 4 servings

Ingredients

For the chicken marinade

  • 4 boneless skinless chicken thighs
  • Buttermilk enough to cover the thighs
  • 1/4 cup grade A maple syrup

For the flour dredge

  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

For the egg dredge

  • 2 eggs
  • 1 tablespoon buttermilk
  • 1 teaspoon grade A maple syrup
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place the chicken in a resealable container or bag and add enough buttermilk to cover. Pour in the maple syrup, seal, and shake to combine.
  • Refrigerate overnight.
  • Fire up your charcoal grill with the Vortex insert. Once the coals are lit, prepare the chicken.
  • Prepare two dredging stations. Combine the flour dredge ingredients in a pie plate. In another, whisk together the eggs, buttermilk and syrup. Season both with salt and pepper.
  • Working in batches, remove the chicken from the buttermilk marinade and shake off any excess.
  • Coat the chicken in the flour mixture and shake off any excess.
  • Next, roll the chicken in the egg mixture. Shake off any excess.
  • Finally, return the chicken to the flour mixture and coat again. Remove any excess and transfer to your grill, arranging the pieces around the edges.
  • Place the cover on the grill and cook 45 minutes to an hour, checking for doneness in multiple spots. I rotate the lid every 15 minutes to ensure even cooking.

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