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Fried Chicken with Gravy using the Vortex

Fried Chicken with Gravy using the Vortex

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 8 pieces


  • 8 pieces Chicken
  • kosher salt
  • Freshly ground black pepper
  • 2 cups All purpose flour
  • 2 Vegetable oil for basting


  • 1/4 cup chicken drippings
  • 1/4 cup All purpose flour
  • 2 cups milk
  • sea salt and freshly ground black pepper


For the chicken

  • Put the chicken pieces in a large bowl. Add enough cold water to cover the chicken. Stir in 2 tablespoons of salt. Cover and refrigerate for 4-12 hours.
  • Fire up your Vortex. Let the coals get just ashed over. To make gravy place small disposable aluminum pans under a few of the pieces of chicken.
  • Remove chicken from the brine. Do not rinse. In a pie plate or shallow bowl, combine the flour and salt and pepper to taste. Dredge the chicken pieces in the flour, coating completely. Shake off any excess.
  • Transfer the chicken to the grill around the Vortex. Cover and cook 45 minutes, rotating the lid every 15 minutes. Check for near doneness (160 F for white meat, 170 F for dark meat) in several places before removing.
  • Lightly brush the chicken with oil and cook another 2-3 minutes to crisp the skin and finish cooking the chicken (165 F for white meat, 175 F for dark). Remove to a plate or cooling rack.

For the gravy

  • Carefully remove the disposable pans containing the drippings. Don't spill it onto the Vortex or it will flame up. You'll need 1/4 cup of the drippings.
  • Place drippings into a medium skillet over medium heat. Sprinkle in the flour and whisk until browned, about 1 minute. 
  • Add milk and whisk until thickened, about 5 minutes. Season with salt and pepper to taste.
  • Serve chicken with the gravy and devour.