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Buzznbeez Southern Fried Chicken using the Vortex

Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 4 servings


  • 3 pounds chicken pieces (I prefer bone-in skin-in chicken thighs
  • Brine see below
  • Coating see below
  • A tablespoon or two of vegetable oil

For the brine

  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper

For the coating

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • Place chicken into a large bowl or resealable container.
  • Combine the brine ingredients and add to the chicken. Toss to coat.
  • Slowly add enough cold water to just cover the chicken.
  • Cover or seal and refrigerate overnight (or up to 24 hours).
  • Fire up your grill for cooking with the Vortex.
  • Combine the coating ingredients.
  • Remove chicken pieces from the brine. Shake off excess then toss in the coating, cover the pieces completely.
  • Transfer chicken to the grill around the Vortex.
  • Cover and cook for 45 minutes or until chicken reaches 165 F as measured in several places.
  • Lightly brush with a little vegetable oil and cook another 2-3 minutes to crisp up the skin.
  • Remove and let rest 5 minutes before serving.