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.
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
Prep Time 6 hours
Cook Time 45 minutes
Servings 4 servings
- 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
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.
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.