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Dip-Fried Chicken using the Vortex
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Dip-Fried Chicken using the Vortex

This dip-fried chicken is unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 6 hours
Cook Time 45 minutes
Servings 4 servings
Calories 567kcal

Equipment

Ingredients

  • 6-8 pieces chicken use bone-in, skin-on for the best results

For the brine

For the coating

For the dipping sauce

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.

Nutrition

Calories: 567kcal | Carbohydrates: 99g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6153mg | Potassium: 404mg | Fiber: 2g | Sugar: 45g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 4mg