This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.This spicy buttermilk fried chicken is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.
There’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my grill without deep frying it, I just could not possibly be happier with it.
To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.
I also make a crazy good spicy BBQ chicken using the Vortex.
Spicy Buttermilk Fried Chicken using the Vortex
For the buttermilk marinade
- 2 quarts buttermilk
- 1 large onion sliced thin
- 5 cloves garlic minced
- 1/2 cup hot sauce
- 3 tablespoons Kosher salt
- 3 tablespoons black peppercorns
- 10-12 chicken pieces
For the seasoning mix
- 1 1/2 tablespoons Kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cayenne pepper
- 1 tablespoon white pepper
- 2 teaspoon chili powder
- 2 teaspoon celery salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
For the chicken coating
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 of the seasoning mix from above
For the egg wash
- 3 large eggs
- 1/2 cup buttermilk
- 1/2 cup hot sauce
- 1 teaspoon garlic powder
- Vegetable oil
- Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
- Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
- Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
- Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
- Whisk together the coating ingredients and place into a large resealable bag.
- Whisk together the egg wash ingredients and place into a pie pan or large bowl.
- Working in batches, remove the chicken from the marinade and shake off the excess.
- Sprinkle with one half of the seasoning mix.
- Transfer to the egg wash and coat well.
- Shake off the excess and add to the baggie. Seal and shake to coat.
- Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
- The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
- Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.