Dip-Fried Chicken using the Vortex
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Dip-Fried Chicken using the Vortex

Prep Time6 hrs
Cook Time45 mins
Course: Main
Cuisine: American
Servings: 4 servings
Author: Mike

Ingredients

  • 6-8 pieces chicken use bone-in, skin-on for the best results

For the brine

  • 5 cups water you might need a bit more
  • 1/2 cup honey
  • 3 tablespoons Kosher salt

For the coating

  • 1 1/4 cups all-purpose flour
  • 3/4 cup corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons water

For the dipping sauce

  • 1 1/4 cups Texas Pete hot sauce
  • 5 tablespoons Worcestershire sauce
  • 5 tablespoons vegetable oil
  • 2 tablespoons dark molasses
  • 1 tablespoon apple cider vinegar

Instructions

For the brine

  • Place the brine ingredients in a medium saucepan over medium-high heat. Stir until the honey and salt are dissolved. Remove from heat and let cool to room temperature.
  • Place the chicken in a large resealable container. Add the brine. If it doesn't cover the chicken stir in more water. Cover and refrigerate for 3 1/2 hours.

For the coating

  • Combine the coating ingredients in a large bowl using your fingers. You want the mixture to be coarse.
  • Remove the chicken from the brine. Do not rinse or pat dry. Place into the breading and coat completely. Transfer to a wire rack and place into the fridge for 30 minutes.
  • Fire up your Vortex. Get the coals good and lit and lightly ashed. Remove the chicken from the fridge and place around the fire. Close the lid and cook 30-45 minutes, possibly longer, turning the lid 90 degrees every 15 minutes.
  • Test the chicken for doneness, you want 160 F in the white meat and 175 in the dark. Remove to a wire rack to cool slightly.

For the dipping sauce

  • Combine all ingredients in a medium saucepan over medium heat. Reduce heat and keep warm until ready to use.
  • Dunk chicken in the dipping sauce and serve.