Print Recipe

Proper Pub Fried Chicken using the Vortex

Prep Time12 hrs
Cook Time45 mins
Total Time12 hrs 45 mins
Course: Main
Servings: 3 -4 servings
Author: Inspired by a recipe from Chef Tom Kerridge


  • 6-8 pieces of chicken I prefer bone-in, skin-in thighs
  • 2 1/4 or more cups buttermilk
  • Hot sauce to taste (optional)
  • 1 cup all-purpose flour
  • 2 tablespoons smoked paprika
  • 2 tablespoons paprika
  • 4 teaspoons Kosher salt
  • 2 teaspoons dried basil
  • 2 teaspoons chile powder
  • 1/4 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons dried marjoram
  • 2 teaspoons onion powder
  • 2 teaspoons ground dried oregano
  • 2 teaspoons ground dried sage
  • 2 teaspoons ground white pepper
  • Vegetable oil for brushing


  • Place chicken into a large resealable container.
  • Add enough buttermilk to cover the chicken. Add hot sauce, if using.
  • Seal and shake gently to coat the chicken and combine the hot sauce. Refrigerate overnight.
  • Fire up your Vortex. Fill completely with coals. You'll need at least a 22" charcoal grill.
  • Combine all dry ingredients and pour into a pie pan or alternatively, place in a large resealable bag.
  • Working in batches, remove chicken from the buttermilk. Shake off excess and roll in the coating. Alternatively, add the chicken to the bag, seal and shake to coat.
  • Place chicken around the edges of your grill. Cover and cook 30-45 minutes or until the chicken has reached 160 F as measured in several locations.
  • Lightly brush the chicken with the oil and cook another 5 minutes or until the chicken reaches 165 F as measured in several locations.