Louisiana Crispy Fried Chicken using the Vortex

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.
Louisiana Crispy Fried Chicken using the Vortex
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.
Course Main
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Mike

Ingredients

Instructions

  • 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.

Spicy Buttermilk Fried Chicken using the Vortex

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.
Spicy Buttermilk Fried Chicken using the VortexThere’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
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 -12 pieces

Ingredients

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

For cooking

  • Vegetable oil

Instructions

  • 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.

Cajun Injected Chicken using the Vortex

I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now. This Cajun injected chicken using the Vortex is just packed with bite after bite of crazy good flavor. Moist doesn’t even come close to describing the meat. And yet it still has the perfect texture and that great crunchy skin.
Cajun Injected Chicken using the Vortex

Store-bought Cajun seasoning can be a bit on the salty side. If you prefer to use less salt I recommend that you make your own seasoning and use as much or as little salt as you wish. That way you can tailor your Cajun injected chicken using the Vortex to your individual tastes.

You’ll also want to make my Vortex Nashville hot chicken.

Cajun Injected Chicken using the Vortex

Note; Store-bought Cajun seasoning can be quite salty. For a less salty version make your own and reduce the amount of salt.
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 4 -6 servings
Author Mike

Ingredients

For the chicken

  • 3-4 pounds chicken pieces I used skin-on, bone-in chicken thighs
  • 1/4 cup Cajun seasoning

For the injection

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup beer at room temperature
  • 1/4 cup unsalted butter melted
  • 2 tablespoons Cajun seasoning

Instructions

  • Rub the chicken with the seasoning. Cover and refrigerate overnight.
  • Remove chicken from the fridge and let come to room temperature while you fire up your grill with the Vortex insert.
  • While the coals are getting hot, combine the injection ingredients. Using a syringe, inject the liquid in several spots in each piece of chicken.
  • Transfer chicken to the edges of your grill, around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several locations.