‘Fried’ Chicken using the Vortex

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This is the first time I tried making ‘fried’ chicken using the Vortex insert on my Weber charcoal grill. I use my Vortex a lot for making chicken wings, which are always fantastic, but I wasn’t sure how mimicking that great fried flavor would come out.

So Easy Yet So Amazing

My worries were completely unfounded since the chicken came out absolutely fantastic. I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.

Fried Chicken using the Vortex

Great Results No Matter What You Use

Since this was my first time I didn’t want to over-crowd my Performer with chicken. But now that I’ve got the process down, I could’ve easily added a few more pieces. And you don’t have to just use split bone-in chicken breasts like I did. Wings, legs, thighs… you name it, all will come out great ‘fried’ using the Vortex. Just don’t let the pieces overlap, because wherever they touch, they won’t get crispy.

See my full Vortex ‘menu’ by clicking here!

Fried Chicken using the Vortex

Making ‘fried’ chicken (some folks call it KFC – Kettle-Fried Chicken) really can’t get any easier. Also, check out my Nashville hot chicken recipe and my crispy fried chicken on the Vortex.

And nothing beats my fried chicken with gravy, also using the Vortex!

Fried Chicken using the Vortex
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5 from 1 vote

‘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.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 437kcal
Author Mike




  • 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.


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

Nutritional values are approximate.

4 thoughts on “‘Fried’ Chicken using the Vortex”

  1. I am going to attempt this tomorrow. I also plan to brine my wings in buttermilk over night.

    Also, I do not have a vortex for my grill so i’ll be…….wingin’ it…..I think i’ll cut a hole in an aluminum drip pan to contain and direct the heat.

    Any thoughts on this?

    1. Hi Adam. You should be fine. Not sure how long an aluminum pan is going to last with the high heat, though. If you Google ‘poortex” you will find others that have done the same thing as you.

      Good luck and enjoy those wings!

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