Go Back
+ servings

Copycat Church's Fried Chicken Using the Vortex

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


  • 4-8 pieces of chicken I prefer bone-in, skin-on chicken thighs

For the dry mixture

  • 1 tablespoon sugar
  • 1 1/2 cups self-rising flour
  • 1/2 cup cornstarch
  • 3 teaspoons seasoned salt
  • 2 teaspoon paprika
  • 1/2 teaspoon baking soda
  • 1/2 cup Bisquick
  • 1 envelope Italian dressing mix
  • 1 envelope onion soup mix

For the wet mixture

  • 2 eggs
  • 1/4 cup cold water

For a crispier coating

  • Vegetable oil


  • Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
  • Combine all of the dry mixture ingredients in a pie plate.
  • In another pie plate, whisk together the eggs and water.
  • Working in batches, dip the chicken into the wet mixture, then into the dry mixture.
  • One more time, dip the chicken into the wet mixture and then the dry mixture.
  • Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
  • Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.