vortex Archives - Life's A Tomato

The Best Vortex Fried Chicken Recipes

I absolutely love making fried chicken on my charcoal grill using the Vortex insert. With no or little oil, I can make chicken that seems like it was deep-fried. The flavors are amazing. The crunchy skin is amazing. Fried chicken on the Vortex is even better than deep-fried!

Kentucky Kernel ‘Fried’ Chicken using the Vortex

Perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil.

Check out this recipe

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.

Check out this recipe

Cajun-Brined Fried Chicken using the Vortex

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.

Check out this recipe

Bloody Mary Buffalo Chicken using the Vortex

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.

Check out this recipe

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.

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Amish Fried Chicken using the Vortex

Amish fried chicken has that great down-home, grandma-made-it flavor. It's all about the seasoning… and well, a little bit of butter too.

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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.

Check out this recipe

Chicken Fingers using the Vortex

Just as easy as wings or fried chicken, these fingers came out tender and super tasty.

Check out this recipe

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.

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Easy Cajun Fried Chicken using the Vortex

After trying literally 100s of recipes, this easy Cajun fried chicken one is our go-to, easy technique. The end result is incredible.

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Easy Crispy Fried Chicken using the Vortex

Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.

Check out this recipe

Fried Chicken with Gravy using the Vortex

This right here is amazingly great chicken, and all without deep-frying.

Check out this recipe

Granny’s Secret Fried Chicken using the Vortex

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.

Check out this recipe

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.

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Honey Fried Chicken using the Vortex

This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.

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Hot Stuff Chicken using the Vortex

Whenever I cook chicken on my Vortex I always give it a quick, light brushing of oil just at the end.

Check out this recipe

Krispy Country Chicken using the Vortex

The easiest mix in the world, giving you nicely crunchy, juicy, flavorful chicken in less than an hour with no oil used for frying.

Check out this recipe

Korean Fried Chicken using the Vortex

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.

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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.

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Nashville Hot Chicken using the Vortex

Wow, oh wow, was this ever absolutely great chicken. Lightly crunchy, and a little spicy, it was a dish to remember.

Check out this recipe

Orange Chicken using the Vortex

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.

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Proper Pub Fried Chicken using the Vortex

The seasonings give every single bite the most fantastic flavor. Tender, moist. And crunchy skin? Oh yes.

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Southern Fried Chicken using the Vortex

I use this southern fried chicken recipe the most, sometimes adding a sauce at the end, but often not,. It’s got that perfect crunch, whether you use skin-on or skinless chicken.

Check out this recipe

Spicy BBQ Fried Chicken 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.

Check out this recipe

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill.

Check out this recipe

Spicy Honey Fried Chicken using the Vortex

Oh. My. Goodness. This spicy honey fried chicken is off-the-charts fantastic. Crispy crunchy skin. Juicy, moist, tender chicken.

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Spicy Hot Fried Chicken using the Vortex

This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat.

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Sweet Tea Fried Chicken using the Vortex

This is my first time marinating chicken in tea, and it definitely won't be my last.

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Sylvia’s Crispy Fried Chicken using the Vortex

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.

Check out this recipe

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

Hot Stuff Chicken using the Vortex

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.

Also try my Vortex Alabama white sauce fried chicken.

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

Hot Stuff Chicken using the Vortex

Whenever I cook chicken on my Vortex I always give it a quick, light brushing of oil just at the end.

Course Main

Cuisine American

Keyword fried chicken, spicy, Vortex

Prep Time 1

Cook Time 45

Servings

Calories 365kcal

Equipment

Vortex BBQ

Ingredients

For the chicken

4 large chicken thighs I prefer skin on, bone in.
½ cup all-purpose flour
1 tablespoon vegetable oil

For the marinade

2 teaspoons chili powder
2 teaspoons hot sauce
2 teaspoons soy sauce
2 teaspoons Teriyaki sauce
4 teaspoons ground ginger
2 tablespoons dried minced onion
2 teaspoons sugar
2 teaspoons white vinegar

Instructions

Place chicken into a large resealable container or bag.
Combine all of the marinade ingredients and add to the chicken.
Seal and marinate at room temperature for one hour.
While the chicken in marinating (about 15 minutes) fill your Vortex with charcoal and light.
Place flour in a bowl or bag.
Remove chicken from marinade and shake off excess.
Transfer to flour and coat well. If using a bag just add, seal, and toss to coat. In a bowl turn the pieces in the flour to coat.
Shake off any excess.
Place chicken pieces around your grill with the bottom and top vents wide open.
Close the lid and cook for 45 minutes or until the chicken reaches 160 F. Turn the lid 90 degrees every 15 minutes to ensure even cooking.
Lightly brush the tops of the chicken with oil.
Cover and cook another 5 minutes. The chicken should be at least 165 F.
Remove and serve.

Notes

I think bone-in, skin-on thighs produce the best results but you can substitute your favorite cuts.

Nutrition

Nutritional values are approximate.

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

Garlic Parmesan Potato Wedges using the Vortex

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!

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

My Vortex St. Louis-style ribs go great with these potato wedges!

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5 from 1 vote

Garlic Parmesan Potato Wedges using the Vortex

Adding baking powder to the potatoes before putting them on the grill adds a bit of extra crunch to them.

Course Side

Cuisine American

Keyword garlic Parmesan, potatoes, Vortex

Prep Time 45

Cook Time 20

Servings

Calories 344kcal

Equipment

Vortex BBQ

Ingredients

4 Russet potatoes scrubbed clean
2 teaspoons olive oil
2 teaspoons Kosmo's Q Garlic Parmesan Wing Dust
½ teaspoon baking powder

Instructions

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.

Nutrition

Nutritional values are approximate.

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

Krispy Country Chicken using the Vortex

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.

Also try my easy Cajun fried chicken using the Vortex.

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

Krispy Country Chicken using the Vortex

The easiest mix in the world, giving you nicely crunchy, juicy, flavorful chicken in less than an hour with no oil used for frying.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 249kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

4 chicken pieces I prefer bone-in, skin on thighs
Fry Krisp Krispy Country chicken mix
Vegetable oil

Instructions

Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
Prepare chicken per package instructions.
Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Notes

You can use your favorite chicken cuts.

Nutrition

Nutritional values are approximate.

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

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.

This spicy buttermilk fried chicken using the Vortex is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.

Perfect Not-Fried Fried Chicken

There’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken using the Vortex. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my Weber grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.

I also make a crazy good spicy BBQ chicken using the Vortex. And Granny’s Secret fried chicken and my Korean fried chicken are amazing too!

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

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 12

Cook Time 45

Total Time 12 45

Servings pieces

Calories 565kcal

Author Inspired by a recipe from Queenslee Appetit

Equipment

Vortex BBQ

Ingredients

For the buttermilk marinade

2 quarts buttermilk
1 large onion sliced thin
5 cloves garlic minced
½ cup hot sauce
3 tablespoons kosher salt
3 tablespoons peppercorns
10-12 chicken pieces

For the seasoning mix

1 ½ tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
2 teaspoon chili powder
2 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme

For the chicken coating

3 cups all-purpose flour
1 tablespoon baking powder
½ seasoning mix from above

For the egg wash

3 large eggs
½ cup buttermilk
½ cup hot sauce
1 teaspoon garlic powder

For cooking

Vegetable oil

Instructions

Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
Whisk together the coating ingredients and place into a large resealable bag.
Whisk together the egg wash ingredients and place into a pie pan or large bowl.
Working in batches, remove the chicken from the marinade and shake off the excess.
Sprinkle with one half of the seasoning mix.
Transfer to the egg wash and coat well.
Shake off the excess and add to the baggie. Seal and shake to coat.
Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.

Notes

To cook 10-12 pieces of chicken at once you’ll need at least a 22″ charcoal grill

Nutrition

Nutritional values are approximate.

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

Copycat Church’s Fried Chicken Using the Vortex

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 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.

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.

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

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!

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3.67 from 3 votes

Copycat Church’s Fried Chicken Using the Vortex

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.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 373kcal

Author Inspired by a recipe from Just A Pinch

Equipment

Vortex BBQ

Ingredients

8 pieces chicken I prefer bone-in, skin-on chicken thighs

For the dry mixture

1 tablespoon sugar
1 ½ cups self-rising flour
½ cup cornstarch
3 teaspoons seasoned salt
2 teaspoon paprika
½ teaspoon baking soda
½ cup Bisquick
1 envelope Italian salad dressing mix
1 envelope onion soup mix

For the wet mixture

2 eggs
¼ cup cold water

For a crispier coating

Vegetable oil

Instructions

Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
Combine all of the dry mixture ingredients in a pie plate.
In another pie plate, whisk together the eggs and water.
Working in batches, dip the chicken into the wet mixture, then into the dry mixture.
One more time, dip the chicken into the wet mixture and then the dry mixture.
Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Notes

You can use any cuts of chicken that you prefer, but I have found that bone-in, skin-on thighs produce the best results time after time!

Nutrition

Nutritional values are approximate.

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

Chicken Fingers using the Vortex

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. 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.

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 keeping do it!

If you’re looking for a great side dish for your chicken fingers, make a batch of seasoned skinny fries, also made using a Vortex. For dipping sauces, try my copycat of Chick-fil-A’s dipping sauce, firecracker dipping sauce or my chili dipping sauce.

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

Also try making pizza rolls on the Vortex. They’ll disappear like that!

Print Pin

5 from 1 vote

Chicken Fingers using the Vortex

Just as easy as wings or fried chicken, these fingers came out tender and super tasty.

Course Main

Cuisine American

Keyword chicken fingers, Vortex

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 610kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

2 pounds chicken tenderloins
2 ¾ cups all-purpose flour
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup buttermilk
Hot sauce optional, to taste
Vegetable oil

Instructions

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.

Nutrition

Nutritional values are approximate.

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

Easy Crispy Fried Chicken using the Vortex

There’s definitely no wrong way to make ‘fried’ chicken on your charcoal grill using the Vortex. I absolutely love it. For a long time I’ve been making my chicken using batter made from scratch. This time I decided to try an off-the-shelf batter mix usually meant for actual deep frying in oil. The result? Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.

Any Store-Bought Mix Will Do

Any good fried chicken batter mix will work. It’s called easy crispy fried chicken using the Vortex for a reason. Just dip and put onto the grill. I prefer to use split bone-in chicken breasts or thighs. I recommend bone-in chicken because it will have more flavor and won’t dry out as easily as boneless.

Going Boneless?

You can use boneless chicken but you might have to adjust the cook time. When I do need boneless ‘fried’ chicken I still cook it bone-on then remove the meat from the bone when done. If you prefer to make your own batter from scratch, try my super easy Vortex fried chicken recipe. For something a bit more fru-fru, make my spicy BBQ fried chicken. You’ll quickly see why fried chicken on the Vortex is fantastic!

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

Print Pin

5 from 1 vote

Easy Crispy Fried Chicken using the Vortex

Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 332kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

3 pounds chicken pieces bone-in, I prefer thighs
1 9 ounce Louisiana Fish Fry Product's Seasoned Crispy Chicken Fry batter mix

Instructions

Fire up your charcoal grill with the Vortex insert. Get the coals good and hot.
In a large bowl combine 5 tablespoons of the batter mix with 1/4 cup of cold water.
Place the remaining batter mix in a shallow pie pan.
Working piece-by-piece, dredge the chicken in the wet batter mix.
Shake off any excess then roll the chicken in the dry batter mix.
Transfer chicken to the grill, placing along the edges.
Cover and cook for 45 minutes, rotating the lid 90 degrees every 15 minutes.
Check for doneness (165 F as measured in the thickest pieces of chicken), remove and serve.

Notes

I’ve found that rotating the lid isn’t very necessary, specially on smaller grills. You can experiment by not rotating and checking the chicken after 30 minutes. If the pieces are cooking evenly you can skip rotating the lid.

Nutrition

Nutritional values are approximate.

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

Nashville Hot Chicken using the Vortex

I recently made ‘fried’ chicken on my Weber Performer grill using the Vortex insert. The chicken came out fantastic, which inspired me to then try making Nashville hot chicken also using the Vortex. Wow, oh wow, was it absolutely great chicken. Lightly crunchy, and a little spicy, it was a dish to remember. This method is definitely a great substitute for the traditional way of making Nashville hot chicken in a deep fryer.

Cooking Time Variations

I used split bone-in chicken breasts when I made this Nashville hot chicken using the Vortex. It’s our preferred cut of chicken, but you can use any cut you like. Just keep in mind that if you mix pieces that are greatly different in size some may be done before others. Smaller pieces can be checked for doneness after the 45 minutes cooking time.

Also check out my recipe for making ‘fried’ chicken using the Vortex. For a more southern twist, try my Buzznbeez southern fried chicken. My Cajun injected chicken, also cooked up perfectly using the Vortex, is another big hit!

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

Print Pin

5 from 1 vote

Nashville Hot Chicken using the Vortex

Wow, oh wow, was this ever absolutely great chicken. Lightly crunchy, and a little spicy, it was a dish to remember.

Course Main

Cuisine American

Keyword fried chicken, spicy, Vortex

Prep Time 1

Cook Time 1

Total Time 1 1

Servings

Calories 905kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

For the dry brine

3 pounds chicken cut into pieces. I used 4 large split bone-in breasts
1 tablespoon Kosher salt
1 ½ teaspoons freshly ground black pepper

For the dip

1 cup milk I used buttermilk Note: If you have pickle juice on hand, use 1/2 cup milk and 1/2 cup pickle juice instead
2 large eggs
1 tablespoon hot sauce

For the dredge

2 cups all-purpose flour
2 teaspoons Kosher salt

For the spicy coating

½ cup vegetable oil
1-3 tablespoons cayenne pepper I used 2 and found the flavor to be perfect, and not too terribly hot
1 tablespoon light brown sugar
Kosher salt
freshly ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder

For serving

Dill pickle
White bread

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 cooking

Fire up your grill with the Vortex insert full of charcoal.
Let the coals get good and ashed over.
Working in batches, dredge the chicken in the flour. Shake off excess.
Dip chicken into the milk mixture. Shake off excess.
Return the chicken to the flour and dredge again. Shake off excess.
Transfer chicken to the grill, placing it along the edges of the grill.
Cover and cook for 15 minutes.
Rotate the lid 90 degrees and cook another 15 minutes.
Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
Check for doneness. Remove when done and let rest 10-15 minutes before serving.

For the spicy coating

Heat the oil in a small saute pan.
Whisk in the remaining ingredients.
Keep warm until ready to use.

For serving

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

Notes

You can also serve the sauce on the side for dipping!

Nutrition

Nutritional values are approximate.

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

‘Fried’ Chicken using the Vortex

This is the first time I tried making ‘fried’ chicken using the Vortex insert on my Weber charcoal grill. I use my Vortex a lot for making chicken wings, which are always fantastic, but I wasn’t sure how mimicking that great fried flavor would come out.

So Easy Yet So Amazing

My worries were completely unfounded since the chicken came out absolutely fantastic. I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.

Great Results No Matter What You Use

Since this was my first time I didn’t want to over-crowd my Performer with chicken. But now that I’ve got the process down, I could’ve easily added a few more pieces. And you don’t have to just use split bone-in chicken breasts like I did. Wings, legs, thighs… you name it, all will come out great ‘fried’ using the Vortex. Just don’t let the pieces overlap, because wherever they touch, they won’t get crispy.

See my full Vortex ‘menu’ by clicking here!

Making ‘fried’ chicken (some folks call it KFC – Kettle-Fried Chicken) really can’t get any easier. Also, check out my Nashville hot chicken recipe and my crispy fried chicken on the Vortex.

And nothing beats my fried chicken with gravy, also using the Vortex!

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

Print Pin

5 from 1 vote

‘Fried’ Chicken using the Vortex

I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 437kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

4 large chicken breasts bone-in, skin-on (or whatever cuts you prefer)
1 ½ cup all purpose flour
3 teaspoons celery salt
2 teaspoons ground black pepper
2 teaspoons paprika you can use smoked paprika for more grilled-like flavor
1 teaspoon garlic powder
1 teaspoon baking soda
1 teaspoon onion powder
1 teaspoon cayenne
1 teaspoon Kosher salt

Instructions

Fire up your Kettle grill with the Vortex loaded with charcoal. Don’t start cooking until the coals are all lit and starting to ash over.
Rinse the chicken and pat dry.
Mix the remaining ingredients in a large baggie.
Lightly brush the chicken with vegetable oil.
Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
Transfer chicken to the grill along the edges, skin-side up.
Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
Lightly brush the chicken with more vegetable oil. Use caution as the grill will be hot. Note: If you are using pieces other than split chicken breasts, you’ll want to rotate the pieces at this time.
Cover and cook another 5 minutes or until the chicken hits 160 F.
Remove and let rest and come to 165 F before serving.

Notes

I really enjoy this dish using bone-in, skin-on chicken thighs too!

Nutrition

Nutritional values are approximate.

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