Dip-Fried Chicken using the Vortex
Servings 4 servings
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.