Granny’s Secret Fried Chicken using the Vortex

I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not. No oil was used in making Granny’s Secret Fried chicken using the Vortex, other than a very light coating at the end to help crisp up the skin. That’s it. The skin is amazingly crunchy and crazy delicious. The meat is so juicy that it drips all down your forearms. And tender? Super perfect texture, bite after bite.
Granny’s Secret Fried Chicken using the Vortex

The ‘secret’ to Granny’s Secret Fried chicken using the Vortex is using Aunt Jemima’s pancake mix for the coating. I’ve never used it on chicken. I will be from now on. It crisps up perfectly. Grandma’s secret is out!

Also try my spicy buttermilk fried chicken using the Vortex.

Granny’s Secret Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 4 servings

Ingredients

For the brine

  • 5 cups water
  • 1/2 cup honey
  • 3 tablespoons kosher salt

For the chicken

  • 1 chicken cut up (or use 6-8 pieces)
  • 3 cups Aunt Jemima Pancake Mix
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 egg beaten lightly
  • 1/2 cup unsalted butter melted, cooled slightly
  • 1/2 cup whole milk room temperature
  • vegetable oil for basting

Instructions

For the brine

  • Combine all brine ingredients in a medium saucepan over medium heat. Stir occasionally until the salt is dissolved and the honey is melted. Remove from heat and let cool.

For the chicken

  • Place the chicken in a large resealable container. Add the cooled brine. Refrigerate for 3 1/2 hours. Turn the chicken every 30 minutes or so if not fully submerged.
  • Fire up your Vortex. Fill it completely with charcoal.
  • Remove chicken from brine and rinse.
  • In a medium bowl, combine the egg, butter and milk.
  • In a resealable bag, combine the pancake mix, salt and pepper.
  • Working in batches, dip chicken into the egg mixture. Shake off excess then place in the bag. Seal and shake to coat.
  • Transfer chicken to the grill around the Vortex. Close the lid and cook for 30-45 minutes. Turn the lid every 15 minutes. Cook until the chicken reaches 165 F as tested in several places.
  • Lightly brush the chicken with oil and let cook another 5 minutes before removing.

Notes

Add a teaspoon or two of paprika, garlic powder and cayenne pepper to the coating mix for even more deliciousness!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.