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Granny’s Secret Fried Chicken using the Vortex

Granny’s Secret Fried Chicken using the Vortex

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


For the brine

  • 5 cups water
  • 1/2 cup honey
  • 3 tablespoons kosher salt

For the chicken

  • 1 chicken cut up (or use 6-8 pieces)
  • 3 cups Aunt Jemima Pancake Mix
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 egg beaten lightly
  • 1/2 cup unsalted butter melted, cooled slightly
  • 1/2 cup whole milk room temperature
  • vegetable oil for basting


For the brine

  • Combine all brine ingredients in a medium saucepan over medium heat. Stir occasionally until the salt is dissolved and the honey is melted. Remove from heat and let cool.

For the chicken

  • Place the chicken in a large resealable container. Add the cooled brine. Refrigerate for 3 1/2 hours. Turn the chicken every 30 minutes or so if not fully submerged.
  • Fire up your Vortex. Fill it completely with charcoal.
  • Remove chicken from brine and rinse.
  • In a medium bowl, combine the egg, butter and milk.
  • In a resealable bag, combine the pancake mix, salt and pepper.
  • Working in batches, dip chicken into the egg mixture. Shake off excess then place in the bag. Seal and shake to coat.
  • Transfer chicken to the grill around the Vortex. Close the lid and cook for 30-45 minutes. Turn the lid every 15 minutes. Cook until the chicken reaches 165 F as tested in several places.
  • Lightly brush the chicken with oil and let cook another 5 minutes before removing.


Add a teaspoon or two of paprika, garlic powder and cayenne pepper to the coating mix for even more deliciousness!