Up until now, I’ve used lighter, thinner coatings when making ‘fried’ chicken using my Vortex insert on my Weber Performer grill. Even the pre-made mixes I’ve used create that perfect thin coating. This time I thought I’d delve into the world of thicker coatings and see how the Vortex would hold up. And boy, did it ever deliver! As always the thicken turned out so moist and tender. And then, again, there’s that perfectly crispy skin and coating. Cooked perfectly, all the way through no matter how thick the batter. This Pioneer Takeout chicken was fantastic!
Pioneer Take Out in a chicken restaurant chain that started in California. Although never as big as Kentucky Fried Chicken, if this version of their chicken, grilled instead of deep-fried, is any indication of how good their food is, they should be everywhere!
Also try Granny’s fried chicken, also made using a Vortex!
Pioneer Take Out Chicken using the Vortex
- 8 pieces chicken I used skin-on, bone-in thighs
- Vegetable oil
For the wet batter
For the dry batter
- 1/4 cup cornstarch
- Fire up your grill with the Vortex insert. Let the coals get good and hot.
- Combine all of the wet batter ingredients and place in a shallow pan. Place the dry batter into another shallow pan.
- Dip the chicken pieces in the dry batter and roll to coat. Transfer to the wet ingredients and roll to coat well. Remove to a cooling rack to drain.
- Transfer chicken to your grill around the Vortex. Do not let the pieces overlap or touch.
- Cook for approximate 45 minutes or until the chicken is done. Test for 165 F in several places then remove.
- Lightly brush with oil and cook another 5 minutes. This will help get the skin even crisper.
- Let cool slightly and serve.
Nutritional values are approximate.