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Tom Kerridge is a Michelin-starred pub chef in England. Yes, pub chef. That’s why I knew that his recipe for proper pub fried chicken using the Vortex would be something special, something incredible. And, oh me, was it ever. This is some of most fantastically-flavored chicken I’ve ever had.
Just Amazing Chicken. Amazing.
The seasonings give every single bite the most fantastic flavor. Tender, moist. And crunchy skin? Oh yes. You could deep fry it, but I cooked this chicken over charcoal using the Vortex and no oil. Yep, no oil (except for like a tablespoon to help crisp up the skin at the very end).
I have to admit something. I made a change to Chef Kerridge’s original recipe when I made this proper pub fried chicken using the Vortex. Please don’t hate me, but I added hot sauce to the buttermilk brine. I could not help myself. I ALWAYS add hot sauce to my buttermilk when using it for chicken. Not a whole lot, just a little bit to add a slight kick and offset the sourness. You don’t have to do it, and you don’t have to tell anyone if you do.
- ✅ 【SMALL SIZE】 4 methods of cooking…
- ✅ 【STAINLESS STEEL】 Long Lasting Stainless…
What’s The Trick?
Well, there isn’t one. Fried chicken on the Vortex isn’t smoke and mirrors and magic and what-not. I mean it’s really really easy. You can prepare the chicken any way you want. Any traditional (or non-traditional) fried chicken recipe will work just fine. And it really is just as easy as battering up the chicken and putting it on the crazy-hot grill. Then you go away for 45 minutes, though the time might vary depending on how large your chicken cuts are, wind, temperatures, solar activity, etc. You come back to perfectly cooked chicken that you’ll swear was deep-fried in oil.
Also try my copycat of Church’s fried chicken, also made using the Vortex.
Proper Pub Fried Chicken using the Vortex
Equipment
Ingredients
- 8 pieces chicken I prefer bone-in, skin-in thighs
- 2 ¼ cups buttermilk or more
- hot sauce to taste (optional)
- 1 cup all-purpose flour
- 2 tablespoons smoked paprika
- 2 tablespoons paprika
- 4 teaspoons kosher salt
- 2 teaspoons dried basil
- 2 teaspoons chili powder
- ¼ cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons dried marjoram
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried rubbed sage
- 2 teaspoons ground white pepper
- vegetable oil for brushing
Instructions
- Place chicken into a large resealable container.
- Add enough buttermilk to cover the chicken. Add hot sauce, if using.
- Seal and shake gently to coat the chicken and combine the hot sauce.
- Refrigerate overnight.
- Fire up your Vortex. Fill completely with coals. You’ll need at least a 22″ charcoal grill.
- Combine all dry ingredients and pour into a pie pan or alternatively, place in a large resealable bag.
- Working in batches, remove chicken from the buttermilk. Shake off excess and roll in the coating. Alternatively, add the chicken to the bag, seal and shake to coat.
- Place chicken around the edges of your grill.
- Cover and cook 30-45 minutes or until the chicken has reached 160 F as measured in several locations.
- Lightly brush the chicken with the oil and cook another 5 minutes or until the chicken reaches 165 F as measured in several locations.
Notes
Nutrition
- ULTIMATE GIFT PACK Medium size BBQ Vortex…
- VORTEX Brand Rub is great for Perfect crispy wings…