Tag: spicy fried chicken

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.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

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5 from 1 vote

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

Keyword fried chicken, Vortex

Prep Time 6 hours hours

Cook Time 45 minutes minutes

Servings 4 servings

Calories 567kcal

Equipment

• Vortex BBQ

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

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.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC