Easy Crispy Fried Chicken using the Vortex

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There’s definitely no wrong way to make ‘fried’ chicken on your charcoal grill using the Vortex. I absolutely love it. For a long time I’ve been making my chicken using batter made from scratch. This time I decided to try an off-the-shelf batter mix usually meant for actual deep frying in oil. The result? Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.

Easy Crispy Fried Chicken using the Vortex

Any good fried chicken batter mix will work. It’s called easy crispy fried chicken using the Vortex for a reason. Just dip and put onto the grill. I prefer to use split bone-in chicken breasts or thighs. I recommend bone-in chicken because it will have more flavor and won’t dry out as easily as boneless.

You can use boneless chicken but you might have to adjust the cook time. When I do need boneless ‘fried’ chicken I still cook it bone-on then remove the meat from the bone when done. If you prefer to make your own batter from scratch, try my super easy Vortex fried chicken recipe. For something a bit more fru-fru, make my spicy BBQ fried chicken. You’ll quickly see why fried chicken on the Vortex is fantastic!

Easy Crispy Fried Chicken using the Vortex
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5 from 1 vote

Easy Crispy Fried Chicken using the Vortex

Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 332kcal
Author Mike




  • Fire up your charcoal grill with the Vortex insert. Get the coals good and hot.
  • In a large bowl combine 5 tablespoons of the batter mix with 1/4 cup of cold water.
  • Place the remaining batter mix in a shallow pie pan.
  • Working piece-by-piece, dredge the chicken in the wet batter mix. Shake off any excess then roll the chicken in the dry batter mix.
  • Transfer chicken to the grill, placing along the edges.
  • Cover and cook for 45 minutes, rotating the lid 90 degrees every 15 minutes.
  • Check for doneness (165 F as measured in the thickest pieces of chicken), remove and serve.


I’ve found that rotating the lid isn’t very necessary, specially on smaller grills. You can experiment by not rotating and checking the chicken after 30 minutes. If the pieces are cooking evenly you can skip rotating the lid.


Calories: 332kcal | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 108mg | Potassium: 291mg | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

2 thoughts on “Easy Crispy Fried Chicken using the Vortex”

    1. Hi! Sorry that wasn’t clear. Rotating the lid means to turn it 90 degrees (1/4th of the way around a circle) every 15 minutes. You don’t have to be super accurate about it if you decide to do it. It’s meant to position the vent in a different position so that every piece gets the same amount of heat, as opposed to if you didn’t turn it some pieces near the vent might get done sooner.

      Hope that helps

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