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 Time12 hrs
Cook Time45 mins
Total Time12 hrs 45 mins
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.
Wow. My mind was telling me “Hey, look! A donut!”. But my taste buds were telling me “Those aren’t donuts! Those look really different and cool!”. Pineapple donuts! Woo hoo!
Pineapple rings coated in a simple batter that cooks up golden brown delicious (GBD), reminiscent of ‘normal’ donuts, are fantastic. Next they get drizzled with maple syrup and sprinkled with confectioners sugar.
These little slices of heaven make for an outstandingly good dessert.
I bought this really cool pineapple corer from Amazon the other day that I’ve been just waiting to use so I picked up a pineapple on sale, got the corer out of the box, and in about a minute I had perfect fresh pineapple rings for these pineapple donuts.
The corer can also be used to make a pineapple ‘bowl’, great for serving things like fried rice and grilled shrimp with pineapple. Click on the picture below if you want to learn more about it on Amazon. It’s a fun little gadget.
Also try my glazed baked mini-donuts.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6 servings
- 6 pineapple rings
- 1 cup Bisquick mix
- 1 egg
- 1/2 cup milk
- Vegetable or canola oil
- Powdered sugar and pure maple syrup for serving
Heat 2" of oil in a Dutch oven or deep fryer to 365 F.
Whisk together the Bisquick, egg and milk.
Dip pineapple rings into the batter and coat completely.
Fry the rings until golden brown, turning once.
Serve immediately sprinkled with powdered sugar and drizzled with maple syrup.
Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!
The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.
When the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!
There’s a brewpub by our house, Redemption Alewerks, that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.
For smoked wings that seem like they were fried, but weren’t, try my almost-fried smoked wings. Same great crunch and flavor without the oil.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Fried Smoked Wings
Prep Time10 mins
Cook Time2 hrs 2 mins
Total Time2 hrs 12 mins
Servings: 6 -8 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- Your favorite rub I used Albukirky Seasoning's Green Chile Rub
- Canola oil for frying
Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel's whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
To fry, heat canola oil to 350 F.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Let cool slightly. Serve tossed with your favorite sauce and your favorite dipping sauce on the side.
Optional: Toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.