Southern Fried Chicken using the Vortex

I absolutely love making ‘fried’ chicken on my charcoal grill using the Vortex insert. Yeah, I know it’s not really fried, but that’s the point. You get that same crunchy exterior and moist tender interior, all without the oil. I use this southern fried chicken recipe the most, sometimes adding a sauce at the end, but often not,. It’s got that perfect crunch, whether you use skin-on or skinless chicken.
Southern Fried Chicken using the VortexI usually cook chicken using the Vortex on my 22″ charcoal grill, the Weber Performer or my Weber Kettle. You can buy a smaller Vortex for smaller grills, which works absolutely fantastic for chicken wings, but for bigger pieces like the split chicken breasts I used for southern fried chicken, I use a bigger grill so that the meat isn’t so close to the fire.

Southern Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 -6 servings

Ingredients

  • 3 eggs
  • 1/3 cup water
  • Hot sauce to taste
  • 2 cups self-rising flour if you don't have any, combine 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon Kosher salt
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • Chicken cut into pieces (up to 3 pounds)
  • Vegetable oil

Instructions

  • Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
  • In a pie pan, beat the eggs with the water.
  • In another pie pan, combine the flour, salt, pepper and garlic powder.
  • Working in batches, dip the chicken in the egg mixture and coat well.
  • Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
  • Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
  • Cover the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Before removing the chicken, lightly brush with oil if you want a crunchier crust and let cook for another 5 minutes.