Bloody Mary Buffalo Chicken using the Vortex

After making a big batch of crazy delicious Bloody Mary chicken wings I knew exactly what I needed to make next: Bloody Mary Buffalo Chicken, using a Vortex insert on my Weber Performer grill. Crispy, crunchy, moist, tender, juicy. And spicy.

Using the Vortex makes making seems-like-fried chicken an absolute breeze. It’s something I make often, and as often as I can!
Bloody Mary Buffalo Chicken using the VortexThe fried chicken mix recipe can be used for any chicken, it doesn’t have to be Bloody Mary flavored. The coating adheres perfectly and gives you that perfect crispy crust. For me, my go-to chicken on the Vortex is bone-in, skin-on thighs. They are the juiciest and have the most flavor.

I love making fried chicken using my Vortex. This Bloody Mary Buffalo version is just another reason why!

Bloody Mary Buffalo Chicken using the Vortex

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8 pieces
Author Mike

Ingredients

  • 6-8 bone-in skin-on chicken thighs (or your preferred cuts)
  • Vegetable oil
  • Fried chicken mix below
  • Bloody Mary Seasoning below
  • Bloody Mary Buffalo sauce below

For the fried chicken mix

  • 1 1/2 cup all purpose flour
  • 3 teaspoons celery salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika you can use smoked paprika for more grilled-like flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon Kosher salt
  • Bloody Mary seasoning see below, to taste

For the Bloody Mary seasoning (makes enough for the wings with some leftover for rimming Bloody Mary glasses!)

  • 5 tablespoons kosher salt
  • 1 tablespoon ground celery seed
  • 1 tablespoon lemon pepper
  • 1 tablespoon sweet paprika

For the Bloody Mary Buffalo sauce

Instructions

  • 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.
  • Place the fried chicken mix into a large baggie.
  • Lightly brush the chicken with vegetable oil.
  • Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
  • Transfer chicken to the grill along the edges, skin-side up.
  • Cover and cook for 45 minutes, turning the lid 90 degrees every 15 minutes.
  • After 45 minutes lightly brush the chicken with the Buffalo sauce. Don't be shy. Note: If you are using pieces other than split chicken breasts, you'll want to rotate the pieces at this time.
  • Cover and cook another 15 minutes or until the chicken hits 160 F. Fee free to brush with more Buffalo sauce, to taste.
  • Remove and let rest and come to 165 F before serving.

Dip-Fried Chicken using the Vortex

This dip-fried chicken using the Vortex is mighty darned near the same as my equally-as-crazy-good Nashville hot chicken. The crust is just a bit different. The sauce is just a bit different. But the chicken is still unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.

Dip-Fried Chicken using the Vortex

I’m a big fan of spicy foods. Not over-the-top, curled-up-on-the-floor-crying spicy. But good spicy. The kind where you can still taste the food. I thought this dip-fried chicken using the Vortex nailed the spicy factor just perfectly. But I warn you, it is spicy. I suggest that once you start eating you don’t stop. Because that’s when the burn comes.

Sure, you can cut back on the amount of hot sauce if you wish. Or add more.

Dip-Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 6 hours
Cook Time 45 minutes
Servings 4 servings
Author Mike

Ingredients

  • 6-8 pieces chicken use bone-in, skin-on for the best results

For the brine

  • 5 cups water you might need a bit more
  • 1/2 cup honey
  • 3 tablespoons Kosher salt

For the coating

  • 1 1/4 cups all-purpose flour
  • 3/4 cup corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons water

For the dipping sauce

  • 1 1/4 cups Texas Pete hot sauce
  • 5 tablespoons Worcestershire sauce
  • 5 tablespoons vegetable oil
  • 2 tablespoons dark molasses
  • 1 tablespoon apple cider vinegar

Instructions

For the brine

  • Place the brine ingredients in a medium saucepan over medium-high heat. Stir until the honey and salt are dissolved. Remove from heat and let cool to room temperature.
  • Place the chicken in a large resealable container. Add the brine. If it doesn't cover the chicken stir in more water. Cover and refrigerate for 3 1/2 hours.

For the coating

  • Combine the coating ingredients in a large bowl using your fingers. You want the mixture to be coarse.
  • Remove the chicken from the brine. Do not rinse or pat dry. Place into the breading and coat completely. Transfer to a wire rack and place into the fridge for 30 minutes.
  • Fire up your Vortex. Get the coals good and lit and lightly ashed. Remove the chicken from the fridge and place around the fire. Close the lid and cook 30-45 minutes, possibly longer, turning the lid 90 degrees every 15 minutes.
  • Test the chicken for doneness, you want 160 F in the white meat and 175 in the dark. Remove to a wire rack to cool slightly.

For the dipping sauce

  • Combine all ingredients in a medium saucepan over medium heat. Reduce heat and keep warm until ready to use.
  • Dunk chicken in the dipping sauce and serve.

Fried Chicken with Gravy using the Vortex

I’ve had Grandma’s fried chicken with gravy. It was crazy good. Cooked in oil in a cast-iron skillet over a hot gas stove, it was the food of dreams. I’ve now had the pleasure of enjoying that same great crunchy, moist chicken with a delicious gravy, all cooked using my Vortex insert. This right here is amazingly great chicken, and all without deep-frying.
Fried Chicken with Gravy using the Vortex

Fried chicken with gravy using the Vortex takes a bit more work than just making fried chicken on the grill. The gravy is the special addition, and to make it you need drippings from the chicken. Normally when I ‘fry’ chicken on my charcoal grill the drippings end up disappearing into the bottom of the grill. To make the gravy I had to ‘capture’ some of those drippings using disposable pans positioned underneath the chicken. I found some small aluminum pans at your grocery store that worked just fine, capturing all that dripping goodness.

Also try my more traditional (but dang good) fried chicken on the Vortex. Nothing beats chicken on a Vortex. Nothing.

Fried Chicken with Gravy using the Vortex

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 8 pieces

Ingredients

  • 8 pieces Chicken
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups All purpose flour
  • 2 Vegetable oil for basting

Gravy:

  • 1/4 cup chicken drippings
  • 1/4 cup All purpose flour
  • 2 cups milk
  • Kosher salt and freshly ground black pepper

Instructions

For the chicken

  • Put the chicken pieces in a large bowl. Add enough cold water to cover the chicken. Stir in 2 tablespoons of salt. Cover and refrigerate for 4-12 hours.
  • Fire up your Vortex. Let the coals get just ashed over. To make gravy place small disposable aluminum pans under a few of the pieces of chicken.
  • Remove chicken from the brine. Do not rinse. In a pie plate or shallow bowl, combine the flour and salt and pepper to taste. Dredge the chicken pieces in the flour, coating completely. Shake off any excess.
  • Transfer the chicken to the grill around the Vortex. Cover and cook 45 minutes, rotating the lid every 15 minutes. Check for near doneness (160 F for white meat, 170 F for dark meat) in several places before removing.
  • Lightly brush the chicken with oil and cook another 2-3 minutes to crisp the skin and finish cooking the chicken (165 F for white meat, 175 F for dark). Remove to a plate or cooling rack.

For the gravy

  • Carefully remove the disposable pans containing the drippings. Don't spill it onto the Vortex or it will flame up. You'll need 1/4 cup of the drippings.
  • Place drippings into a medium skillet over medium heat. Sprinkle in the flour and whisk until browned, about 1 minute. 
  • Add milk and whisk until thickened, about 5 minutes. Season with salt and pepper to taste.
  • Serve chicken with the gravy and devour.