Tom Kerridge is a Michelin-starred pub chef in England. Yes, pub chef. That’s why I knew that his recipe for proper pub fried chicken would be something special, something incredible. And, oh me, was it ever. The seasonings give every single bite the most fantastic flavor. Tender, moist. And crunchy skin? Oh yes. You could deep fry it, but I cooked this chicken over charcoal using the Vortex and no oil. Yep, no oil (except for like a tablespoon to help crunch up the skin at the very end).
I have to admit something. I made a change to Chef Kerridge’s original recipe. Please don’t hate me, but I added hot sauce to the buttermilk brine. I could not help myself. I ALWAYS add hot sauce to my buttermilk when using it for chicken. Not a whole lot, just a little bit to add a slight kick and offset the sourness. You don’t have to do it, and you don’t have to tell anyone if you do.
Also try my copycat of Church’s fried chicken, also made using the Vortex.
- 6-8 pieces of chicken (I prefer bone-in, skin-in thighs)
- 2 1/4 (or more) cups buttermilk
- Hot sauce, to taste (optional)
- 1 cup all-purpose flour
- 2 tablespoons smoked paprika
- 2 tablespoons paprika
- 4 teaspoons Kosher salt
- 2 teaspoons dried basil
- 2 teaspoons chile powder
- 1/4 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons dried marjoram
- 2 teaspoons onion powder
- 2 teaspoons ground dried oregano
- 2 teaspoons ground dried sage
- 2 teaspoons ground white pepper
- Vegetable oil, for brushing
- Place chicken into a large resealable container.
- Add enough buttermilk to cover the chicken. Add hot sauce, if using.
- Seal and shake gently to coat the chicken and combine the hot sauce. Refrigerate overnight.
- Fire up your Vortex. Fill completely with coals. You'll need at least a 22" charcoal grill.
- Combine all dry ingredients and pour into a pie pan or alternatively, place in a large resealable bag.
- Working in batches, remove chicken from the buttermilk. Shake off excess and roll in the coating. Alternatively, add the chicken to the bag, seal and shake to coat.
- Place chicken around the edges of your grill. Cover and cook 30-45 minutes or until the chicken has reached 160 F as measured in several locations.
- Lightly brush the chicken with the oil and cook another 5 minutes or until the chicken reaches 165 F as measured in several locations.