This is the first time I tried making fried chicken using the Vortex insert on my Weber charcoal grill. I use my Vortex a lot for making chicken wings, which are always fantastic, but I wasn’t sure how mimicking that great fried flavor would come out.
So Easy Yet So Amazing
My worries were completely unfounded since the chicken came out absolutely fantastic. I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.
Great Results No Matter What You Use
Since this was my first time I didn’t want to over-crowd my Performer with chicken. But now that I’ve got the process down, I could’ve easily added a few more pieces. And you don’t have to just use split bone-in chicken breasts like I did. Wings, legs, thighs… you name it, all will come out great fried using the Vortex. Just don’t let the pieces overlap, because wherever they touch, they won’t get crispy.
A Thousand Times Later
Since I wrote this post I have made fried chicken on my Vortex at least a thousand times. Maybe more. I’ve made it using the recipe below. I’ve made all sorts of other homemade versions. And I’ve used box after box of the store-bought stuff, the ones that say ‘fry chicken’ on them. Those work great on the Vortex. There’s absolutely no way to mess this up. The Vortex is a charcoal grill cooking machine, for a lot of things, but this is the one thing it really, really excels at!
See my full Vortex ‘menu’ by clicking here!
Making fried chicken (some folks call it KFC – Kettle-Fried Chicken) really can’t get any easier. Also, check out my Nashville hot chicken recipe and my crispy fried chicken on the Vortex.
- ✅ 【SMALL SIZE】 4 methods of cooking…
- ✅ 【STAINLESS STEEL】 Long Lasting Stainless…
And nothing beats my fried chicken with gravy, also using the Vortex!
Fried Chicken using the Vortex
Equipment
Ingredients
- 4 large chicken breasts bone-in, skin-on (or whatever cuts you prefer)
- 1 ½ cup all purpose flour
- 3 teaspoons celery salt
- 2 teaspoons ground black pepper
- 2 teaspoons paprika you can use smoked paprika for more grilled-like flavor
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon Kosher salt
Instructions
- Fire up your Kettle grill with the Vortex loaded with charcoal. Don’t start cooking until the coals are all lit and starting to ash over.
- Rinse the chicken and pat dry.
- Mix the remaining ingredients in a large baggie.
- Lightly brush the chicken with vegetable oil.
- Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
- Transfer chicken to the grill along the edges, skin-side up.
- Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
- Lightly brush the chicken with more vegetable oil. Use caution as the grill will be hot. Note: If you are using pieces other than split chicken breasts, you’ll want to rotate the pieces at this time.
- Cover and cook another 5 minutes or until the chicken hits 160 F.
- Remove and let rest and come to 165 F before serving.
Notes
Nutrition
Nutritional values are approximate.
- ULTIMATE GIFT PACK Medium size BBQ Vortex…
- VORTEX Brand Rub is great for Perfect crispy wings…