This dip-fried chicken using the Vortex is mighty darned near the same as my equally-as-crazy-good Nashville hot chicken. The crunchy skin is just a bit different. The sauce is just a bit different, and it’s mighty darned spicy to boot. But the chicken is still unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing. Every time you make fried chicken using the Vortex you’ll be amazed at how much it’s as good as deep-fried chicken (if not better!) but without the oil, the fryer and the fuss!
Nice And Spicy!
I’m a big fan of spicy foods. Not over-the-top, curled-up-on-the-floor-crying spicy. But good spicy. The kind where you can still taste the food. I thought this dip-fried chicken using the Vortex nailed the spicy factor just perfectly. But I warn you, it is spicy. I suggest that once you start eating you don’t stop. Because that’s when the burn comes and it’ll stick around for a bit, too. It’s a good burn, a tasty burn, the best kind. You might want to taste it first if you’re spice-fearful.
Sure, you can cut back on the amount of hot sauce if you wish. Or add more.
Dip-Fried Chicken using the Vortex
Equipment
Ingredients
- 6-8 pieces chicken use bone-in, skin-on for the best results
For the brine
- 5 cups water you might need a bit more
- ½ cup honey
- 3 tablespoons kosher salt
For the coating
- 1 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons water
For the dipping sauce
- 1 ¼ cups hot sauce
- 5 tablespoons Worcestershire sauce
- 5 tablespoons vegetable oil
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
Instructions
For the brine
- Place the brine ingredients in a medium saucepan over medium-high heat. Stir until the honey and salt are dissolved. Remove from heat and let cool to room temperature.
- Place the chicken in a large resealable container. Add the brine. If it doesn't cover the chicken stir in more water. Cover and refrigerate for 3 1/2 hours.
For the coating
- Combine the coating ingredients in a large bowl using your fingers. You want the mixture to be coarse.
- Remove the chicken from the brine. Do not rinse or pat dry. Place into the breading and coat completely. Transfer to a wire rack and place into the fridge for 30 minutes.
- Fire up your Vortex. Get the coals good and lit and lightly ashed. Remove the chicken from the fridge and place around the fire. Close the lid and cook 30-45 minutes, possibly longer, turning the lid 90 degrees every 15 minutes.
- Test the chicken for doneness, you want 160 F in the white meat and 175 in the dark. Remove to a wire rack to cool slightly.
For the dipping sauce
- Combine all ingredients in a medium saucepan over medium heat. Reduce heat and keep warm until ready to use.
- Dunk chicken in the dipping sauce and serve.
Nutrition
Nutritional values are approximate.
