I make a habit of checking out the fried chicken coating mixes at the grocery store. Sure, I can make my own, but there are so many great commercial mixes out there that I just can’t pass them up. I prefer to ‘fry’ my chicken on my Weber Performer using a Vortex insert. I get that perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil. Kentucky Kernel’s seasoned flour is a perfect mix of herbs and spices, making for some of the best tasting chicken I’ve ever had.
Any cut or cuts of chicken will do, but I think that ‘fried’ chicken on the Vortex is best when you use bone-in, skin-on pieces. For me that’s either split chicken breasts or thighs. No matter what you use, you’ll get very juicy tender meat and crispy skin and that’s what you’re here for. Make sure, though, that you don’t over-batter the thicken. You aren’t frying in oil. More is definitely not better when it comes to the batter. Just enough to coat the chicken is all you’ll need.
I like to brush my chicken (very lightly) with just a bit of oil just before I pull it off the grill. It gives the skin that last little special crunch.
Also try my copycat of the crazy-good fried chicken from Church’s, also made using the Vortex!
- 4 large bone-in, skin-on chicken breasts (or whatever cuts you prefer. I used 5 large bone-in, skin-on chicken thighs)
- Kentucky Kernel Seasoned Flour (about 5 ounces will do)
- 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.
- Rinse the chicken and pat dry.
- Pour the seasoned flour mixture into a pie pan or shallow bowl.
- Coat chicken completely in the mixture.
- Transfer chicken to the grill along the edges, skin-side up.
- Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
- Lightly brush the chicken with a little vegetable oil. Use caution as the grill will be hot.
- Cover and cook another 5 minutes or until the chicken hits 160 F.
- Remove and let rest and come to 165 F before serving.