I absolutely love making fried chicken on my charcoal grill using the Vortex insert. With no or little oil, I can make chicken that seems like it was deep-fried. The flavors are amazing. The crunchy skin is amazing. Fried chicken on the Vortex is even better than deep-fried!
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Kentucky Kernel ‘Fried’ Chicken using the Vortex
Perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil.
Alabama White Sauce Fried Chicken using the Vortex
The tangy Alabama white BBQ sauce is different. If you've never had it, I highly recommend it. It's great on any chicken, fried, grilled, roasted, you name it.
I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy.
The fried chicken mix recipe can be used for any chicken, it doesn’t have to be Bloody Mary flavored. The coating adheres perfectly and gives you that perfect crispy crust. For me, my go-to chicken on the Vortex is bone-in, skin-on thighs. They are the juiciest and have the most flavor.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too.
I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now.
This dip-fried chicken is unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.
I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not.
Hidden Valley Ranch Fried Chicken using the Vortex
This Hidden Valley Ranch fried chicken is crazy tender, unbelievable moist. And the skin? Well, let’s just say I leave it for last because it’s almost like dessert. A true treat.
This Korean fried chicken using the Vortex was right up my alley. As always with the Vortex, the chicken is cooked perfectly. Tender and juicy and delicious.
No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex.
I use this southern fried chicken recipe the most, sometimes adding a sauce at the end, but often not,. It’s got that perfect crunch, whether you use skin-on or skinless chicken.
This spicy BBQ fried chicken using the Vortex is my go-to recipe. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.
Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
What’s better than ‘fried’ chicken made using the Vortex BBQ insert? If you’ve made it before, you know what I’m talking about. If you haven’t made it before, you’re missing out. In fact, you need to stop reading this point right now and order one for your charcoal grill. Then make this southern marinated fried chicken using the Vortex. It’s amazing. Crunchy skin. Tender, juicy meat. And packed with flavor and then some. You’ll swear it was fried in oil.
Tender, Juicy Chicken With That Great Crunchy Skin
The seasoning is the key to the flavor in this southern marinated fried chicken using the Vortex. Nothing fancy, but oh so good on chicken. Left to marinate overnight, the seasoning ends up flavoring every bite, all the way through. And with no trouble at all, the Vortex cooks the chicken up perfectly.
I’ve never had leftover ‘fried’ chicken made using the Vortex. And I don’t think I ever will. There’s nothing about it but goodness. And even though I’ve made it hundreds of times, I’m still impressed each and every time. I still think that I’m enjoying fried chicken even though it’s grilled. It’s an amazing experience that is easy to boot.
Add HALF of the seasoning. Seal, and toss to coat. Refrigerate overnight.
Fire up your Vortex with a full load of coals. Let them ash over before cooking.
Combine the remaining seasoning with the pepper and flour.
Roll chicken in the flour mixture and coat well.
Place the chicken on the grill grate around the Vortex.
Close the lid (leaving the top vent open) and cook for 45 minutes or until the chicken reaches 165 F. You may turn the lid 90 degrees every 15 minutes of cooking if desired.
Lightly brush the tops of the chicken pieces with oil and cook another 5 minutes to crisp the skin.
Give me a grill, a Vortex full of lit charcoal, and a few pieces of chicken and I’m one happy guy. One of my all-time favorite things to make on charcoal my grill is ‘fried’ chicken using the Vortex. I’ve made countless variations, all fantastic. Like this spicy hot fried chicken using the Vortex. Just like all my others, it tastes and looks just like chicken fried in oil. This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat. This is a great, easy way to prepare delicious chicken. You’ll seriously not think this was done over coals and you’ll definitely think it’s deep fried in oil.
So Simple. So Delicious.
I have a few Vortex inserts because, well, I have a few grills. By far my favorite setup is the Vortex in my Weber Performer. I can easily fit 8 large bone-in, skin-on chicken breasts around the grill without crowding them. They have never come out anything but fantastic. It’s as easy as you can get to make something like this spicy hot fried Chicken using the Vortex. You just need a few ingredients and some charcoal and you’re ready to cook!
It only took me one time making potato wedges using my Vortex BBQ on my Weber charcoal grill to turn me into a full-blown addict. I use my Vortex a lot, to say the least. Wings, fried chicken, mostly but now also for a fantastic side dish. These Kickin’ Cajun potato wedges using the Vortex bring a nice kick, crispy skin, and cream potato-y insides. Get the ketchup out, if you want, or eat them straight-up. You can’t go wrong with them, that’s for sure!
Flavor-Packed Potatoes
The key to these Kickin’ Cajun potato wedges using the Vortex is the Kickin’ Cajun seasoning from Kosmos Q. Normally used as a wing dust, I’ve found that it’s much, much more than that. Like on these potatoes. It brings a bit of heat. Actually, quite a bit the more you use. So give it a (small) taste first to see how much kick you want.
Try and make sure you cut your potato wedges the same size as much as possible. You want them to cook evenly. And definitely don’t cut them too thin, like potato straws or French fries. Nice thick wedges are what you are after. If you end up with lil ole pieces at the edges of the potato, don’t use them for this.
Fill your Vortex BBQ with charcoal and light it up while preparing the potatoes.
Slice potatoes in half lengthwise, then half again lengthwise, and finally one more time lengthwise (i.e. you're cutting them into 1/8ths). You don't want them super thin, so for smaller potatoes you might only have to cut them 1/4ths.
Transfer to a bowl.
Drizzle the potatoes with the oil and toss to coat.
Sprinkle the potatoes with the seasoning and baking powder and toss to coat. I've found that stirring them with your hands works best.
Once the charcoal is just ashed over place the potato wedges in a circle around the edges of your grill. Don't let the potatoes touch. It's ok if you need to put them in two or three rows. If some pieces are thicker than others try to locate those nearer the fire.
Place the cover on the grill with the top and bottom vents wide open.
Cook for 20-30 minutes, rotating the lid 90 degrees every 5 or so minutes. Start checking the potatoes after 15 minutes. Sometimes one side off the grill needs more heat as the wedges there aren't cooking quite as quickly as others. Just rotate the lid so the vent is near that side and let cook a bit longer.
Remove and serve immediately.
Notes
For best results use wedges that are all about the same size.
To say I’m a huge fan of ‘fried’ chicken using a Vortex BBQ insert would be the understatement of the decade. I have several Vortexes (Vortices?), using them for everything from wings to potato wedges to this hot stuff chicken. This hot stuff chicken using the Vortex is easily some of the most flavor-packed, crunchy skin, moist chicken I’ve ever had. You just cannot beat the Vortex and chicken (and other things!). You’ll be amazed that this dish was cooked on a grill using charcoal and not done in a deep-fryer.
Nice ‘N Crispy
Whenever I cook this hot stuff chicken using the Vortex I always give it a quick, light brushing of oil just at the end. This helps crisp up the skin. Some folks also recommend using spray duck fat or oil. Or butter. Whichever you use, it’s a good thing to do since it really makes great chicken into superb fried-like chicken. I brushed it on about 5 minutes before my hot stuff chicken was completely done and let it finish cooking. That’s all!
PS: If you have duck fat spray, I highly recommend using it any time you make chicken on the Vortex. It’s a real game changer.
Give me a grill, a Vortex full of lit charcoal, and a few pieces of chicken and I’m one happy guy. One of my all-time favorite things to make on my grill is ‘fried’ chicken using the Vortex. I’ve made countless variations, all fantastic. Like this Alabama White Sauce fried chicken using the Vortex. Just like all my others, it tastes and looks just like chicken fried in oil. The tangy Alabama white BBQ sauce is different. If you’ve never had it, I highly recommend it. It’s great on any chicken, fried, grilled, roasted, you name it.
Some of the best Fried Chicken You’ll Ever Have
The Vortex always produces the most tender, juicy chicken you can find. This is a great, easy way to prepare delicious chicken. The addition of the Alabama White Sauce makes it different than ‘normal’ fried or traditional tomato-based BBQ chicken. Try it and you’ll find that you love this Alabama white sauce fried chicken using the Vortex just as much as I do.
I have a few Vortex inserts because, well, I have a few grills. By far my favorite setup is the Vortex in my Weber Performer grill. I can easily fit 8 large bone-in, skin-on chicken breasts around the grill without crowding them. They have never come out anything but fantastic. It’s as easy as you can get.
Alabama White Sauce Fried Chicken using the Vortex
The tangy Alabama white BBQ sauce is different. If you've never had it, I highly recommend it. It's great on any chicken, fried, grilled, roasted, you name it.
There are two things that make these garlic Parmesan potato wedges absolutely fantastic: Kosmos Q garlic Parmesan wing dust and a Vortex BBQ loaded with hot charcoal. The wing dust packs tremendous garlicky cheesy flavor. Yes, I use it on wings. A lot. And also potato wedges. And homemade potato chips. It’s great stuff. The Vortex gets crazy hot, giving these potatoes a lightly crunchy exterior and a creamy soft interior.
Nice ‘n Cruncy
Adding baking powder to the potatoes before putting them on the grill adds a bit of extra crunch to them. You can skip it if you like, these garlic Parmesan potato wedges using the Vortex are tremendous either way. You can also make them a bit spicier if you prefer, like my Kickin’ Cajun potato wedges.
With a 22″ grill you’ll be able to fit a decent amount of potatoes around a Vortex. You’ll have just enough space leftover for a few pieces of chicken, too. It’ll be tight. I’ve found that the limited space is an excellent excuse for getting another grill!
Kosmos Q makes a lot of other great flavored wing dusts that are great on potato wedges too. Try them all! I did!
Fill your Vortex BBQ with charcoal and light it up while preparing the potatoes.
Slice potatoes in half lengthwise, then half again lengthwise, and finally one more time lengthwise (i.e. you're cutting them into 1/8ths). You don't want them super thin, so for smaller potatoes you might only have to cut them 1/4ths. Transfer to a bowl.
Drizzle the potatoes with the oil and toss to coat.
Sprinkle the potatoes with the seasoning and baking powder and toss to coat. I've found that stirring them with your hands works best.
Once the charcoal is just ashed over place the potato wedges in a circle around the edges of your grill. Don't let the potatoes touch. It's ok if you need to put them in two or three rows. If some pieces are thicker than others try to locate those nearer the fire.
Place the cover on the grill with the top and bottom vents wide open.
Cook for 20-30 minutes, rotating the lid 90 degrees every 5 or so minutes. Start checking the potatoes after 15 minutes. Sometimes one side off the grill needs more heat as the wedges there aren't cooking quite as quickly as others. Just rotate the lid so the vent is near that side and let cook a bit longer.
Remove and serve immediately.
Notes
For the best results and even cooking, try to cut the potato wedges all close to the same size as possible.
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 using the Vortex was fantastic!
Mighty Good Easy Chicken
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! Pioneer Take Out chicken using the Vortex is fantastic!
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!
One of the things I really love to cook with my Vortex is to take written-for-a-deep-fryer chicken recipes and adapt them for my charcoal grill. Just about any thing you can do in a vat of hot oil can be made better using a Vortex. And with almost no oil at all. I do use a bit of oil at the very end of the cook. Just to help crunch up the skin. It’s optional, but oh does it make that skin superb! This sweet tea fried chicken using the Vortex was a total twist for me, and I thought it was incredible. The tea adds a bit of sweetness, a bit of a herby hint, to the chicken. This is my first time marinating chicken in tea, sweet or not, and it definitely won’t be my last.
Different. And Definitely Delicious.
I used Luziannne tea bags (our favorite tea for iced tea) when I made sweet tea fried chicken using the Vortex. It might be interesting to try other teas, maybe infused some different flavors. Or just do as I did and use what you know and love and get some incredible tasting chicken.
Bring the water to boil in a small pot over high heat.
Add the sugar and stir until dissolved.
Add the teabags and remove from the heat. Let the bags steep for 5 minutes then remove.
Let the tea cool completely.
Place chicken into a large sealable container. Add the tea. Make sure all the pieces are submerged, adding a bit more water if needed.
Refrigerate for 24 hours, turning at least once to make sure that all sides of the chicken get marinated.
Fire up your charcoal grill fitted with a Vortex full of charcoal.
In a medium bowl, whisk together the eggs and buttermilk.
In a shallow bowl or pie plate, whisk together the flour, garlic salt, lemon pepper seasoning, poultry seasoning, paprika, pepper and salt.
Remove the chicken from the tea, shaking off any excess. Working in batches, transfer the chicken to the buttermilk mixture and coat well.
Remove and shake off any excess, then coat in the flour mixture. Place on a wire rack while you finish dredging all of the pieces.
Transfer chicken to the grill around the Vortex (assuming the coals are ashed over and are good and hot). Cover and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. Turn the lid 90 degrees every 15 minutes so the chicken cooks evenly.
Lightly brush the tops of the chicken with some oil and let cook another 3-4 minutes to get the skin good and crunchy.
Remove and let cool slightly before serving.
Notes
You can use your favorite chicken cuts, but I’ve found that bone-in, skin-on thighs always produce the best results.
A Vortex BBQ insert and a charcoal grill is a marriage made in heaven. I cannot tell you how often I use my Vortex, but it’s practically a daily thing for me. Recipes like this Amish fried chicken using the Vortex are why I keep firing up: fantastic, like-fried-in-oil chicken, with crazy good crunchy skin. Every bite is perfect, flavorful and moist. It quickly and easily can become an obsession to make fried chicken using a Vortex. Trust me.
Just Like Grandma’s
Amish fried chicken using the Vortex has that great down-home, grandma-made-it flavor. It’s all about the seasoning… and well, a little bit of butter too. You can’t beat the flavor and you can’t beat the moist, tender meat, thanks to the Vortex. This is a winner recipe, and easy to make to boot. Don’t have marjoram? A little oregano will work just as well. Ditto thyme.
Load up your Vortex with charcoal and light them while preparing the chicken.
Add oil to a small skillet over medium heat. Add the butter and belt. Stir well. Remove from heat.
Combine the flour, salt, pepper, paprika, garlic salt and marjoram in a large resealable bag or a bowl.
Pour half of the oil and butter mixture into a small bowl. Brush onto all sides of the chicken.
Working in batches, transfer the chicken to the flour mixture. Seal the bag and shake to coat, or dredge well in the bowl. Remove to a plate and finish coating the remaining pieces.
Transfer chicken to around the Vortex (now that the coals are ashed over). Close the grill lid and cook 45 minutes or until the chicken reaches 160 F. Rotate the lid 90 degrees every 15 minutes while cooking.
Brush (using a different brush than the one you used on the raw chicken) the reserved oil and butter mixture over the tops of the chicken and cook another 5 minutes or until the chicken reaches 165 F and the skin is crispy.
Remove and let cool slightly before serving.
Notes
Any chicken cuts will work but you’ll find that dark meat (such as thighs or legs) produces the tastiest, juiciest fried chicken.