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 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
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 8 pieces
- 8 pieces Chicken
- Kosher salt
- Freshly ground black pepper
- 2 cups All purpose flour
- 2 Vegetable oil for basting
- 1/4 cup chicken drippings
- 1/4 cup All purpose flour
- 2 cups milk
- Kosher salt and freshly ground black pepper
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.
Any day that includes firing up my Weber Performer grill outfitted with a Vortex insert and cooking ‘fried’ chicken is a good day. Actually, it’s a fantastic day. I’m willing to bet that in a blind taste test you could not tell the difference between this Louisiana crispy fried chicken using the Vortex and chicken fried in oil.
This is seriously crispy chicken. Seasoned perfectly. Moist and tender meat. Make extra because you’ll need it. And don’t expect any leftovers either.
I’ve made fried chicken using the Vortex many, many times. Sometimes I make my own batter or coating, sometimes I just use store-bought, like the Louisiana Seasoned Crispy Fried Chicken batter I used this time. No matter what I use, it’s always fantastic. You can’t wrong with this Louisiana crispy fried chicken using the Vortex. It’ll amaze you and your guests.
Also try my spicy BBQ fried chicken if you want a little more kick to your ‘fried’ chicken.
Louisiana Crispy Fried Chicken using the Vortex
I prefer to cook 'fried' chicken on a 22" grill using the Vortex. You can cook them on an 18" grill too, but sometimes the edges nearest the Vortex get a little over-cooked.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Fire up your Vortex, filling it all the way with charcoal. Let the coals get good and hot, keeping both the top and bottom grill vents wide open.
Rinse the chicken pieces and pat dry.
Working in batches, place a little of the fry batter into a resealable bag or container and add a few pieces of chicken. Seal and toss gently to coat.
Transfer chicken to the grill around the Vortex.
Cook for 45 minutes or until the chicken reaches 165 F as measured in several locations. I have not found it necessary to rotate the grill lid, but if you want to, rotate it 45 degrees every 15 minutes.
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
Note: To cook 10-12 pieces of chicken at once you'll need at least a 22" charcoal grill
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 -12 pieces
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
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.