'Fried' Chicken using the Vortex
I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.
Servings 4 servings
Calories 437kcal
Equipment
Ingredients
- 4 large chicken breasts bone-in, skin-on (or whatever cuts you prefer)
- 1 ½ cup all purpose flour
- 3 teaspoons celery salt
- 2 teaspoons ground black pepper
- 2 teaspoons paprika you can use smoked paprika for more grilled-like flavor
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon Kosher salt
Instructions
- Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
- Rinse the chicken and pat dry.
- Mix the remaining ingredients in a large baggie.
- Lightly brush the chicken with vegetable oil.
- Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
- Transfer chicken to the grill along the edges, skin-side up.
- Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
- Lightly brush the chicken with more vegetable oil. Use caution as the grill will be hot. Note: If you are using pieces other than split chicken breasts, you'll want to rotate the pieces at this time.
- Cover and cook another 5 minutes or until the chicken hits 160 F.
- Remove and let rest and come to 165 F before serving.
Nutrition
Calories: 437kcal | Carbohydrates: 38g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2863mg | Potassium: 929mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 3mg