Dip-Fried Chicken using the Vortex

This dip-fried chicken using the Vortex is mighty darned near the same as my equally-as-crazy-good Nashville hot chicken. The crust is just a bit different. The sauce is just a bit different. 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.

Dip-Fried Chicken using the Vortex

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.

Sure, you can cut back on the amount of hot sauce if you wish. Or add more.

Dip-Fried Chicken using the Vortex

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.
Course Main
Cuisine American
Prep Time 6 hours
Cook Time 45 minutes
Servings 4 servings
Calories 567kcal
Author Mike

Equipment

Ingredients

  • 6-8 pieces chicken use bone-in, skin-on for the best results

For the brine

For the coating

For the dipping sauce

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

Calories: 567kcal | Carbohydrates: 99g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6153mg | Potassium: 404mg | Fiber: 2g | Sugar: 45g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 4mg

Nutritional values are approximate.

Nashville Hot Chicken

There’s good and then there’s great. Nothing beats Nashville hot chicken when it comes to great fried chicken. The best, light, crunchy coating that you can imagine. Tender, moist chicken. And of course, heat. Plenty of heat. I could make and eat Nashville hot chicken any day of the week.

Nashville Hot Chicken

Because I prefer chicken wings over say, split chicken breasts, I used wings for this dish. They were crazy good. No need for blue cheese or ranch dipping sauce, either. Just pick them up and get to eating.
I don’t recommend being too shy with the spicy coating that you brush on the chicken just before serving. It’s hot, trust me, but I didn’t find it to be so hot that I couldn’t stand it. But don’t get me wrong, your eyes will water. At the minimum.

You’ll find that the coating is so good you’ll want to use it for other things, like chicken nuggets or fingers.

Nashville Hot Chicken

There’s good and then there’s great. Nothing beats Nashville hot chicken when it comes to great fried chicken. The best, light, crunchy coating that you can imagine. Tender, moist chicken. And of course, heat. Plenty of heat. I could make and eat Nashville hot chicken any day of the week.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 6 servings
Calories 532kcal
Author Mike

Ingredients

For the dry brine

For the dip

  • 1 cup milk I used buttermilk
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce

For the dredge

For frying

For the spicy coating

For serving

Instructions

For the dry brine

  • Season chicken and place into a baggie or resealable container.
  • Seal and refrigerate overnight or up to 24 hours.

For the dip

  • Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.

For the dredge

  • Whisk together the flour and salt in a pie pan or shallow bowl.

For frying

  • Heat a few inches of oil (enough to cover the chicken) in a deep fryer or Dutch oven to 325 F.
  • Working in batches, dredge the chicken in the flour. Shake off excess.
  • Dip chicken into the milk mixture. Shake off the excess.
  • Return the chicken to the flour and dredge again. Shake off excess.
  • Transfer chicken to the hot oil and fry until done (165 F internal temperature), flipping occasionally, 10-15 minutes.
  • Place on a rack to cool and drain. (I kept my chicken in a hot warming drawer while I finished cooking the rest of the chicken.)

For the spicy coating

  • When you’re done frying the chicken, ladle 1/2 cup of the hot oil into a small sauce pan and whisk in the spicy coating ingredients.
  • Brush mixture over the chicken. The more you brush on, the hotter it’ll be.

For serving

  • Serve garnished with Dill pickle and white bread slices, if desired.

Nutrition

Calories: 532kcal | Carbohydrates: 53g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 3593mg | Potassium: 532mg | Fiber: 4g | Sugar: 8g | Vitamin A: 958IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 5mg

Nutritional values are approximate.