I’ve had Grandma’s fried chicken with gravy. It was crazy good. Cooked in oil in a cast-iron skillet over a hot gas stove, it was the food of dreams. I’ve now had the pleasure of enjoying that same great crunchy, moist chicken with a delicious gravy, all cooked using my Vortex insert. Fried chicken with gravy using the Vortex is amazingly great chicken, and all without deep-frying.
This Is Different
Fried chicken with gravy using the Vortex takes a bit more work than just making fried chicken on the grill. The gravy is the special addition, and to make it you need drippings from the chicken. Normally when I ‘fry’ chicken on my charcoal grill the drippings end up disappearing into the bottom of the grill. To make the gravy I had to ‘capture’ some of those drippings using disposable pans positioned underneath the chicken. I found some small aluminum pans at our grocery store that worked just fine, capturing all that dripping goodness.
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Also try my more traditional (but dang good) fried chicken on the Vortex. Nothing beats chicken on a Vortex. Nothing.
Fried Chicken with Gravy using the Vortex
Ingredients
- 8 pieces chicken
- kosher salt
- ground black pepper
- 2 cups all-purpose flour
- 2 vegetable oil for basting
Gravy:
- ¼ cup chicken drippings
- ¼ cup all-purpose flour
- 2 cups milk
- kosher salt
- ground black pepper
Instructions
For the chicken
- Put the chicken pieces in a large bowl.
- Add enough cold water to cover the chicken.
- Stir in 2 tablespoons of salt.
- Cover and refrigerate for 4-12 hours.
- Fire up your Vortex.
- To make gravy place small disposable aluminum pans under a few of the pieces of chicken.
- Let the coals get just ashed over.
- Remove chicken from the brine. Do not rinse.
- In a pie plate or shallow bowl, combine the flour and salt and pepper to taste. Dredge the chicken pieces in the flour, coating completely.
- Shake off any excess.
- Transfer the chicken to the grill around the Vortex. Cover and cook 45 minutes, rotating the lid every 15 minutes. Check for near doneness (160 F for white meat, 170 F for dark meat) in several places before removing.
- Lightly brush the chicken with oil and cook another 2-3 minutes to crisp the skin and finish cooking the chicken (165 F for white meat, 175 F for dark).
- Remove to a plate or cooling rack.
For the gravy
- Carefully remove the disposable pans containing the drippings.
- Don't spill it onto the Vortex or it will flame up. You'll need 1/4 cup of the drippings.
- Place drippings into a medium skillet over medium heat.
- Sprinkle in the flour and whisk until browned, about 1 minute.
- Add milk and whisk until thickened, about 5 minutes.
- Season with salt and pepper to taste.
- Serve chicken with the gravy and devour.
Notes
Nutrition
Nutritional values are approximate.
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