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Buttermilk Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 8 hours 15 minutes
Cook Time 1 hour
Total Time 9 hours 15 minutes
Servings 4 servings


For the chicken marinade

  • 4 boneless skinless chicken thighs
  • Buttermilk enough to cover the thighs
  • 1/4 cup grade A maple syrup

For the flour dredge

  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

For the egg dredge

  • 2 eggs
  • 1 tablespoon buttermilk
  • 1 teaspoon grade A maple syrup
  • Kosher salt and freshly ground black pepper to taste


  • Place the chicken in a resealable container or bag and add enough buttermilk to cover. Pour in the maple syrup, seal, and shake to combine.
  • Refrigerate overnight.
  • Fire up your charcoal grill with the Vortex insert. Once the coals are lit, prepare the chicken.
  • Prepare two dredging stations. Combine the flour dredge ingredients in a pie plate. In another, whisk together the eggs, buttermilk and syrup. Season both with salt and pepper.
  • Working in batches, remove the chicken from the buttermilk marinade and shake off any excess.
  • Coat the chicken in the flour mixture and shake off any excess.
  • Next, roll the chicken in the egg mixture. Shake off any excess.
  • Finally, return the chicken to the flour mixture and coat again. Remove any excess and transfer to your grill, arranging the pieces around the edges.
  • Place the cover on the grill and cook 45 minutes to an hour, checking for doneness in multiple spots. I rotate the lid every 15 minutes to ensure even cooking.