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You definitely don’t have to brine your chicken to ‘fry’ it using the Vortex, but oh boy, does it make a difference. I was watching Eat Street on the Cooking Channel when they did a segment on the Buzznbeez food truck in Tempe, Arizona. They make my kind of food: soul food. Which means southern fried chicken. Dang good looking southern fried chicken. I proceeded to find the recipe for Buzznbeez southern fried chicken and make it using the Vortex.
Oh So Tender And Juicy
This right here is great eats. Tender, juicy, beyond flavorful, and oh…. that skin… and that beautiful color. Every bite of this Buzznbeez Southern Fried Chicken using the Vortex was a dream come true. I’d make this again and again.
Brushing the chicken with a light coat of oil just before removing it from the grill will give the skin a bit more crunch. It’s optional, but I do recommend it!
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- ✅ 【STAINLESS STEEL】 Long Lasting Stainless…
For a little twist, I used my homemade smoked sea salt in the brine. It added a slight smokiness. You can get the same effect by placing a chunk of wood over your Vortex while cooking the chicken (something I also like to do when cooking wings on my Vortex, something I do almost daily!).
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.
Buzznbeez Southern Fried Chicken using the Vortex
Equipment
Ingredients
- 8 pieces chicken
- Brine see below
- Coating see below
- Vegetable oil
For the brine
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the coating
- ½ cup all-purpose flour
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Place chicken into a large bowl or resealable container.
- Combine the brine ingredients and add to the chicken. Toss to coat.
- Slowly add enough cold water to just cover the chicken.
- Cover or seal and refrigerate overnight (or up to 24 hours).
- Fire up your grill for cooking with the Vortex.
- Combine the coating ingredients.
- Remove chicken pieces from the brine. Shake off excess then toss in the coating, cover the pieces completely.
- Transfer chicken to the grill around the Vortex.
- Cover and cook for 45 minutes or until chicken reaches 165 F as measured in several places.
- Lightly brush with a little vegetable oil and cook another 2-3 minutes to crisp up the skin.
- Remove and let rest 5 minutes before serving.
Notes
Nutrition
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- VORTEX Brand Rub is great for Perfect crispy wings…