Proper Pub Fried Chicken using the Vortex

Tom Kerridge is a Michelin-starred pub chef in England. Yes, pub chef. That’s why I knew that his recipe for proper pub fried chicken using the Vortex would be something special, something incredible. And, oh me, was it ever.

Proper Pub Fried Chicken using the Vortex

The seasonings give every single bite the most fantastic flavor. Tender, moist. And crunchy skin? Oh yes. You could deep fry it, but I cooked this chicken over charcoal using the Vortex and no oil. Yep, no oil (except for like a tablespoon to help crunch up the skin at the very end).

I have to admit something. I made a change to Chef Kerridge’s original recipe when I made this proper pub fried chicken using the Vortex. Please don’t hate me, but I added hot sauce to the buttermilk brine. I could not help myself. I ALWAYS add hot sauce to my buttermilk when using it for chicken. Not a whole lot, just a little bit to add a slight kick and offset the sourness. You don’t have to do it, and you don’t have to tell anyone if you do.

Also try my copycat of Church’s fried chicken, also made using the Vortex.

Proper Pub Fried Chicken using the Vortex
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5 from 1 vote

Proper Pub Fried Chicken using the Vortex

The seasonings give every single bite the most fantastic flavor. Tender, moist. And crunchy skin? Oh yes. 
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 4 servings
Calories 259kcal

Equipment

Ingredients

Instructions

  • Place chicken into a large resealable container.
  • Add enough buttermilk to cover the chicken. Add hot sauce, if using.
  • Seal and shake gently to coat the chicken and combine the hot sauce. Refrigerate overnight.
  • Fire up your Vortex. Fill completely with coals. You’ll need at least a 22″ charcoal grill.
  • Combine all dry ingredients and pour into a pie pan or alternatively, place in a large resealable bag.
  • Working in batches, remove chicken from the buttermilk. Shake off excess and roll in the coating. Alternatively, add the chicken to the bag, seal and shake to coat.
  • Place chicken around the edges of your grill. Cover and cook 30-45 minutes or until the chicken has reached 160 F as measured in several locations.
  • Lightly brush the chicken with the oil and cook another 5 minutes or until the chicken reaches 165 F as measured in several locations.

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 2491mg | Potassium: 372mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2399IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 3mg

Nutritional values are approximate.