Buttery Garlic Fried Chicken using the Vortex

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. This is some great chicken. Everyone will think you slaved for hours and had to deep-fry the chicken, but nope. No deep fryer here!

Buttery Garlic Fried Chicken using the Vortex

I’ve found that just about any recipe for deep-fried chicken can be adapted for use on the Vortex. This buttery garlic fried chicken recipe is another great example. The key is to not have overly-thick batter. My experience has been that thick, pancake batter-like batter cooks unevenly and doesn’t end up with the crunch you are wanting. You’ll find that this recipe produces fantastic crunch while keeping the chicken moist, tender and super tasty.

Also try my Korean fried chicken and my spicy honey fried chicken made using the Vortex.

Buttery Garlic Fried Chicken using the Vortex

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.
Course Main
Cuisine American
Prep Time 1 day 15 minutes
Cook Time 45 minutes
Servings 4
Calories 546kcal

Equipment

Ingredients

For the chicken

For the dredge

For the garlic butter

Instructions

For the chicken

  • Place the chicken in a large bowl or resealable container.
  • Combine the oil, garlic powder, minced garlic, salt and pepper.
  • Add to the chicken and toss gently to coat.
  • Cover and refrigerate for 1 hour or up to 24 hours (preferred).

For the dredge

  • Fire up your grill with a Vortex full of charcoal. While it gets hot, prepare the chicken.
  • In a pie plate or shallow bowl, whisk together the flour, garlic powder, salt and pepper.
  • In another pie plate or shallow bowl, lightly beat the egg whites.
  • Remove chicken from marinade. Dip pieces into the egg whites and shake off excess.
  • Transfer chicken to flour to coat.
  • Return chicken to the egg whites and coat again. Shake off excess.
  • Transfer chicken to flour again and coat. Shake off excess and transfer to a wire rack or plate and refrigerate for 30 minutes.
  • Transfer the chicken to the grill around the Vortex.
  • Cook for 45 minutes or until chicken reads at least 165 F.
  • Spoon half of the garlic butter from below over tops of chicken and cook another 5 minutes.
  • Serve plated with remaining garlic butter spooned over top of chicken.

For the garlic butter

  • In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.
  • Melt 1 tablespoon of the butter in a small skillet over medium heat.
  • Add the garlic and saute for 1 minute.
  • Add remaining butter and stir until melted.
  • Add the parsley, salt and pepper. Stir.
  • Reduce heat to low and keep warm until ready to use.

Nutrition

Calories: 546kcal | Carbohydrates: 56g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 2511mg | Potassium: 277mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1261IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 5mg

Nutritional values are approximate.

Louisiana Crispy Fried Chicken using the Vortex

Any day that includes firing up my Weber Performer grill outfitted with a Vortex insert and cooking ‘fried’ chicken is a good day. Actually, it’s a fantastic day. I’m willing to bet that in a blind taste test you could not tell the difference between this Louisiana crispy fried chicken using the Vortex and chicken fried in oil.

Louisiana Crispy Fried Chicken using the Vortex

This is seriously crispy chicken. Seasoned perfectly. Moist and tender meat. Make extra because you’ll need it. And don’t expect any leftovers either.

I’ve made fried chicken using the Vortex many, many times. Sometimes I make my own batter or coating, sometimes I just use store-bought, like the Louisiana Seasoned Crispy Fried Chicken batter I used this time. No matter what I use, it’s always fantastic. You can’t wrong with this Louisiana crispy fried chicken using the Vortex. It’ll amaze you and your guests.

Also try my spicy BBQ fried chicken if you want a little more kick to your ‘fried’ chicken.

Louisiana Crispy Fried Chicken using the Vortex

This is seriously crispy chicken. Seasoned perfectly. Moist and tender meat. Make extra because you’ll need it. And don’t expect any leftovers either.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 495kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Vortex, filling it all the way with charcoal. Let the coals get good and hot, keeping both the top and bottom grill vents wide open.
  • Rinse the chicken pieces and pat dry.
  • Working in batches, place a little of the fry batter into a resealable bag or container and add a few pieces of chicken. Seal and toss gently to coat.
  • Transfer chicken to the grill around the Vortex.
  • Cook for 45 minutes or until the chicken reaches 165 F as measured in several locations. I have not found it necessary to rotate the grill lid, but if you want to, rotate it 45 degrees every 15 minutes.

Notes

I prefer to cook ‘fried’ chicken on a 22″ grill using the Vortex. You can cook them on an 18″ grill too, but sometimes the edges nearest the Vortex get a little over-cooked.

Nutrition

Calories: 495kcal | Carbohydrates: 1g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 174mg | Potassium: 463mg | Vitamin A: 176IU | Calcium: 18mg | Iron: 2mg

Nutritional values are approximate.

Cajun Injected Chicken using the Vortex

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 Cajun injected chicken using the Vortex is just packed with bite after bite of crazy good flavor. Moist doesn’t even come close to describing the meat. And yet it still has the perfect texture and that great crunchy skin.

Cajun Injected Chicken using the Vortex

Store-bought Cajun seasoning can be a bit on the salty side. If you prefer to use less salt I recommend that you make your own seasoning and use as much or as little salt as you wish. That way you can tailor your Cajun injected chicken using the Vortex to your individual tastes.

You’ll also want to make my Vortex Nashville hot chicken and my easy Cajun fried chicken.

Cajun Injected Chicken using the Vortex

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. 
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 8 servings
Calories 319kcal
Author Mike

Equipment

Ingredients

For the chicken

  • 3-4 pounds chicken pieces I used skin-on, bone-in chicken thighs
  • 1/4 cup Cajun seasoning

For the injection

Instructions

  • Rub the chicken with the seasoning. Cover and refrigerate overnight.
  • Remove chicken from the fridge and let come to room temperature while you fire up your grill with the Vortex insert.
  • While the coals are getting hot, combine the injection ingredients. Using a syringe, inject the liquid in several spots in each piece of chicken.
  • Transfer chicken to the edges of your grill, around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several locations.

Notes

Store-bought Cajun seasoning can be quite salty. For a less salty version make your own and reduce the amount of salt.

Nutrition

Calories: 319kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 86mg | Potassium: 347mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2864IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate.