Honey Fried Chicken using the Vortex

Prep Time 4 hours
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings 4 -5 servings
Author Inspired by a recipe from Nancy Fuller


  • 8-10 bone-in skin-on chicken thighs (or whatever cuts you prefer)
  • Vegetable oil

For the brine

  • 4 cups buttermilk
  • 1 tablespoons kosher salt
  • 1 tablespoons freshly ground black pepper
  • 1 teaspoon paprika

For the dredge

  • 4 cups all-purpose flour
  • 3/4 tablespoon sea salt
  • 1/2 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder

For serving

  • 1 cup honey warmed (thinned with a splash of water if desired)


  • Place the chicken into a large resealable container.
  • Whisk together the brine ingredients and add to the chicken.
  • Refrigerate for 4 hours.
  • Fire up your Vortex. Fill it completely with charcoal and let them get good and hot.
  • Combine the dredge ingredients in a large pie pan or resealable baggie.
  • Working in batches, remove chicken from brine. Shake off the excess then coat in the dredge (if using a bag just put 2-3 pieces in at a time, seal, and shake to coat).
  • Transfer to the grill around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several places. Optionally, turn the lid every 15 minutes. I've found that on smaller grills turning the lid isn't necessary, but on a 26" grill you might want to turn it.
  • Brush chicken very lightly with the oil and let cook another 5 minutes.
  • Remove and drizzle with the warmed honey. Serve.