These are what I consider to be the absolute best recipes for the Vortex BBQ. This isn’t just a random roundup — this is years of testing, tweaking, and eating a whole lot of chicken here at Life’s A Tomato. After literally hundreds of cooks on my kettle, these recipes are the ones my family and I keep coming back to.
I love firing up a charcoal grill using a Vortex. For anyone who hasn’t used one yet, the Vortex is that simple cone-shaped stainless steel insert that sits in the middle of your charcoal grill. You pile a full chimney of screaming hot coals right in the center, put the grate on, and it transforms your regular Weber kettle into a high-heat convection oven. We’re talking 500-600+ degrees of indirect, circulating heat that cooks from every angle at once.
And I know I’m always in for a great treat! Because what comes off that grill really shouldn’t be possible.
It Starts With Chicken
I’m talking about chicken with perfectly golden-brown, crunchy skin that crackles when you bite into it. I’m talking about meat that is unbelievably tender, moist, and juicy — so juicy you need extra napkins. And the flavors are amazing. It tastes like it came straight out of a deep fryer. In fact, the first time I served it, everyone swore it WAS deep-fried. That’s the magic of the Vortex.
The best part? There’s no or very little oil. No messy pot of oil on the stove, no greasy splatters all over the kitchen, no gallons of oil to figure out how to dispose of afterward. It’s all of the reward of fried chicken with none of the hassle.
Over time I’ve learned my favorites. My go-to will always be bone-in, skin-on chicken thighs. The dark meat just has more flavor, it always cooks up tender, and it’s very forgiving. I coat them in my seasoned flour mix, arrange them in a circle around the outside of the grill — not directly over the Vortex — close the lid, and come back in about 40-45 minutes. No flipping required.
Below are my all-time favorite ways to do it, from Kentucky Kernel and Alabama White Sauce to Cajun-brined, Nashville Hot, and Korean Fried Chicken. If you love fried chicken, you’re going to love the Vortex.
The List
1
Kentucky Kernel ‘Fried’ Chicken using the Vortex
Perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil.
Alabama White Sauce Fried Chicken using the Vortex
The tangy Alabama white BBQ sauce is different. If you've never had it, I highly recommend it. It's great on any chicken, fried, grilled, roasted, you name it.
I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy.
The fried chicken mix recipe can be used for any chicken, it doesn’t have to be Bloody Mary flavored. The coating adheres perfectly and gives you that perfect crispy crust. For me, my go-to chicken on the Vortex is bone-in, skin-on thighs. They are the juiciest and have the most flavor.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too.
I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now.
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.
I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not.
Hidden Valley Ranch Fried Chicken using the Vortex
This Hidden Valley Ranch fried chicken is crazy tender, unbelievable moist. And the skin? Well, let’s just say I leave it for last because it’s almost like dessert. A true treat.
This Korean fried chicken using the Vortex was right up my alley. As always with the Vortex, the chicken is cooked perfectly. Tender and juicy and delicious.
No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex.
This spicy BBQ fried chicken using the Vortex is my go-to recipe. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.
Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
It only took me one time making potato wedges using my Vortex BBQ on my Weber charcoal grill to turn me into a full-blown addict. I use my Vortex a lot, to say the least. Wings, fried chicken, mostly but now also for a fantastic side dish. These Kickin’ Cajun potato wedges using the Vortex bring a nice kick, crispy skin, and cream potato-y insides. Get the ketchup out, if you want, or eat them straight-up. You can’t go wrong with them, that’s for sure!
Flavor-Packed Potatoes
The key to these Kickin’ Cajun potato wedges using the Vortex is the Kickin’ Cajun seasoning from Kosmos Q. Normally used as a wing dust, I’ve found that it’s much, much more than that. Like on these potatoes. It brings a bit of heat. Actually, quite a bit the more you use. So give it a (small) taste first to see how much kick you want.
Try and make sure you cut your potato wedges the same size as much as possible. You want them to cook evenly. And definitely don’t cut them too thin, like potato straws or French fries. Nice thick wedges are what you are after. If you end up with lil ole pieces at the edges of the potato, don’t use them for this recipe. The high heat of the Vortex and thin potatoes won’t go well together as the thicker ones will take a lot longer to cook… as the thin ones get over-cooked…
Sure, if you don’t have any of Kosmos Q Kickin’ Cajun seasoning you can still make these fries. You’ll have to call them something else, of course. But hey, regular old Cajun seasoning will work just fine. Or Old Bay. Or any mix you like, really!
Fill your Vortex BBQ with charcoal and light it up while preparing the potatoes.
Slice potatoes in half lengthwise, then half again lengthwise, and finally one more time lengthwise (i.e. you're cutting them into 1/8ths). You don't want them super thin, so for smaller potatoes you might only have to cut them 1/4ths.
Transfer to a bowl.
Drizzle the potatoes with the oil and toss to coat.
Sprinkle the potatoes with the seasoning and baking powder and toss to coat. I've found that stirring them with your hands works best.
Once the charcoal is just ashed over place the potato wedges in a circle around the edges of your grill. Don't let the potatoes touch. It's ok if you need to put them in two or three rows. If some pieces are thicker than others try to locate those nearer the fire.
Place the cover on the grill with the top and bottom vents wide open.
Cook for 20-30 minutes, rotating the lid 90 degrees every 5 or so minutes. Start checking the potatoes after 15 minutes. Sometimes one side off the grill needs more heat as the wedges there aren't cooking quite as quickly as others. Just rotate the lid so the vent is near that side and let cook a bit longer.
Remove and serve immediately.
Notes
For best results use wedges that are all about the same size.
To say I’m a huge fan of ‘fried’ chicken using a Vortex BBQ insert would be the understatement of the decade. I have several Vortexes (Vortices?), using them for everything from wings to potato wedges to this hot stuff chicken. This hot stuff chicken using the Vortex is easily some of the most flavor-packed, crunchy skin, moist chicken I’ve ever had. You just cannot beat the Vortex and chicken (and other things!). You’ll be amazed that this dish was cooked on a grill using charcoal and not done in a deep-fryer.
Nice ‘N Crispy
Whenever I cook this hot stuff chicken using the Vortex I always give it a quick, light brushing of oil just at the end. This helps crisp up the skin. Some folks also recommend using spray duck fat or oil. Or butter. Whichever you use, it’s a good thing to do since it really makes great chicken into superb fried-like chicken. I brushed it on about 5 minutes before my hot stuff chicken was completely done and let it finish cooking. That’s all!
PS: If you have duck fat spray, I highly recommend using it any time you make chicken on the Vortex. It’s a real game changer.
Well, there isn’t one. Fried chicken on the Vortex isn’t smoke and mirrors and magic and what-not. I mean it’s really really easy. You can prepare the chicken any way you want. Any traditional (or non-traditional) fried chicken recipe will work just fine. And it really is just as easy as battering up the chicken and putting it on the crazy-hot grill. Then you go away for 45 minutes, though the time might vary depending on how large your chicken cuts are, wind, temperatures, solar activity, etc. You come back to perfectly cooked chicken that you’ll swear was deep-fried in oil.
There are two things that make these garlic Parmesan potato wedges absolutely fantastic: Kosmos Q garlic Parmesan wing dust and a Vortex BBQ loaded with hot charcoal. The wing dust packs tremendous garlicky cheesy flavor. Yes, I use it on wings. A lot. And also potato wedges. And homemade potato chips. It’s great stuff. The Vortex gets crazy hot, giving these potatoes a lightly crunchy exterior and a creamy soft interior.
Nice ‘n Cruncy
Adding baking powder to the potatoes before putting them on the grill adds a bit of extra crunch to them. You can skip it if you like, these garlic Parmesan potato wedges using the Vortex are tremendous either way. You can also make them a bit spicier if you prefer, like my Kickin’ Cajun potato wedges.
With a 22″ grill you’ll be able to fit a decent amount of potatoes around a Vortex. You’ll have just enough space leftover for a few pieces of chicken, too. It’ll be tight. I’ve found that the limited space is an excellent excuse for getting another grill!
Kosmos Q makes a lot of other great flavored wing dusts that are great on potato wedges too. Try them all! I did!
Seriously? You don’t have any garlic parmesan Kosmos Q wing dust? Well you should. But I get it. Don’t worry, though. You can still make some great potato wedges. Grab whatever your favorite seasoning is out of the pantry. Doesn’t even have to be garlicky. Or parmesan-y. Go Cajun if you want. Or Old Bay, that’s a great one too!
In a pinch you can use just salt and pepper. Ain’t nothing wrong with that at all. I like to go heavy with both. Potatoes love salt and pepper!
Fill your Vortex BBQ with charcoal and light it up while preparing the potatoes.
Slice potatoes in half lengthwise, then half again lengthwise, and finally one more time lengthwise (i.e. you're cutting them into 1/8ths). You don't want them super thin, so for smaller potatoes you might only have to cut them 1/4ths. Transfer to a bowl.
Drizzle the potatoes with the oil and toss to coat.
Sprinkle the potatoes with the seasoning and baking powder and toss to coat. I've found that stirring them with your hands works best.
Once the charcoal is just ashed over place the potato wedges in a circle around the edges of your grill. Don't let the potatoes touch. It's ok if you need to put them in two or three rows. If some pieces are thicker than others try to locate those nearer the fire.
Place the cover on the grill with the top and bottom vents wide open.
Cook for 20-30 minutes, rotating the lid 90 degrees every 5 or so minutes. Start checking the potatoes after 15 minutes. Sometimes one side off the grill needs more heat as the wedges there aren't cooking quite as quickly as others. Just rotate the lid so the vent is near that side and let cook a bit longer.
Remove and serve immediately.
Notes
For the best results and even cooking, try to cut the potato wedges all close to the same size as possible.
There are two choices when it comes to making ‘fried’ chicken using a Vortex. You can make your own batter from scratch or you can use a mix from the store. I’ve done both time and time again and have never ever been disappointed. This time I picked up a box of Fry Krisp Krispy Country chicken mix. It’s the easiest mix in the world, giving you nicely crunchy, juicy, flavorful chicken in less than an hour with no oil used for frying. This Krispy Country Chicken using the Vortex was amazing.
Amazingly Good
When I make Krispy Country Chicken using the Vortex I like to brush my chicken with just a bit of oil just before I pull it off the grill. It gives the chicken a bit more crunch and coats any leftover batter that might be hanging around. It’s completely optional, but I always do it. This really tastes like fried chicken.
Well, there isn’t one. Fried chicken on the Vortex isn’t smoke and mirrors and magic and what-not. I mean it’s really really easy. You can prepare the chicken any way you want. Any traditional (or non-traditional) fried chicken recipe will work just fine. And it really is just as easy as battering up the chicken and putting it on the crazy-hot grill. Then you go away for 45 minutes, though the time might vary depending on how large your chicken cuts are, wind, temperatures, solar activity, etc. You come back to perfectly cooked chicken that you’ll swear was deep-fried in oil.
I could make (and eat) fried chicken using my Vortex BBQ all day long. It has never let me down. It has never been anything but easy. This copycat recipe of Church’s fried chicken using the Vortex was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.
You won’t believe this chicken isn’t hot out of a deep-fryer when you take that first bite. You get that same taste and crunch sensation. With a little added smokiness. It’s really like fried chicken elevated. And making fried chicken this way is so crazy easy. Without all that oil. The deep-fryer. Or the cleanup. It’s an all-around winning situation!
Easy. And Fantastic.
There are no tricks or special handshakes that you need to know to get fried chicken right using the Vortex. And although a lot of sites say to rotate the lid every 15 minutes while cooking, I’ve not found that it makes a difference. I don’t over-crowd my grill and I make sure I have a super-hot fire. If you’ve found that rotating the lid is a requirement, let me know but so far, I’ve not had anything but success just keeping the lid right where it is. I also do not flip my chicken while it is cooking. Doing so will result in ‘batter loss’, a bad thing. Just keep it right where it is. This copycat recipe for Church’s fried chicken using the Vortex is easy, and there’s no reason to make it complicated!
Also try my insanely-awesome proper pub fried chicken, another fantastic recipe for deliciously crispy tasty chicken cooked using the Vortex. You can also use off-the-shelf fried chicken coating to make spectacular chicken on the Vortex. Check out my Kentucky Kernel chicken too!
Church’s Fried Chicken Using the Vortex (Copycat Recipe)
This copycat of Church’s fried chicken was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.
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. This is some of most fantastically-flavored chicken I’ve ever had.
Just Amazing Chicken. Amazing.
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 crisp 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.
Well, there isn’t one. Fried chicken on the Vortex isn’t smoke and mirrors and magic and what-not. I mean it’s really really easy. You can prepare the chicken any way you want. Any traditional (or non-traditional) fried chicken recipe will work just fine. And it really is just as easy as battering up the chicken and putting it on the crazy-hot grill. Then you go away for 45 minutes, though the time might vary depending on how large your chicken cuts are, wind, temperatures, solar activity, etc. You come back to perfectly cooked chicken that you’ll swear was deep-fried in oil.
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.
I’m a huge fan of cooking chicken wings using the Vortex BBQ. I’m also a huge fan of ‘frying’ chicken using the Vortex BBQ. Bigger pieces of chicken. Usually bone-in thighs or bone-in breasts. Bone-in cuts for maximum flavor. And now, I’m a huge fan of making chicken fingers using the Vortex BBQ. Just as easy as wings or fried chicken, these fingers came out tender and super tasty. They have a very nice coating that is light on crunch but heavy on flavor. And nothing could be easier to make, either!
Fast Cooking, Great Tasting
Chicken fingers on the Vortex BBQ cook a whole lot quicker than do wings or chicken thighs. Don’t throw them on and ignore them. Don’t walk away. They’ll be done in no time. From my experience, less than half the time it takes to ‘fry’ bone-in chicken thighs.
As I mention in the recipe note, I put foil on my grill grates before I added the chicken. I’m not 100% sure if that’s required, but the chicken didn’t stick, so I’ll just keep doing it!
You can substitute boneless chicken breast for the tenderloins. I recommend you slice it into thin, tenderloin-sized pieces first. I do this by first butterflying the breasts. I put my hand on top, and then slowly cut through them horizontally with a knife. The hand on top is used to put pressure on the chicken so it doesn’t slide around as I cut. I don’t cut them all the way through, just up the edge. They then can open up, just like a book. All that’s left then is to slice them into pieces.
Fire up your charcoal grill with the Vortex BBQ insert. Let the coals get good and hot.
Combine the flour, salt and pepper in a pie plate.
Pour the buttermilk into another pie plate. Whisk in the hot sauce if using.
Working in batches, dip the chicken into the flour mixture, then the buttermilk, and then once again in the flour.
Transfer to your grill and cook for 15-20 minutes or until done. Lightly brush the chicken with the oil the last 5 minutes of cooking.
Serve hot.
Notes
I covered my grill grates in foil and brushed on a light coating of oil because I thought the fingers might stick. I haven’t tried to make them yet without foil. You might want to foil yours also, or at least oil them before adding the chicken.
