Pioneer Take Out Chicken using the Vortex
This time I thought I’d delve into the world of thicker coatings and see how the Vortex would hold up. And boy, did it ever deliver! As always the thicken turned out so moist and tender. And then, again, there’s that perfectly crispy skin and coating. Cooked perfectly, all the way through no matter how thick the batter. This Pioneer Takeout chicken was fantastic!
Servings 4
Calories 165kcal
Equipment
Ingredients
- 8 pieces chicken I used skin-on, bone-in thighs
- Vegetable oil
For the wet batter
- ¾ cup cornstarch
- ¼ cup all-purpose flour
- 1 tablespoon paprika
- 1 ½ tablespoon onion powder
- 1 ¾ teaspoon kosher salt
- ¾ teaspoon celery salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup water
For the dry batter
- ¼ cup cornstarch
Instructions
- Fire up your grill with the Vortex insert. Let the coals get good and hot.
- Combine all of the wet batter ingredients and place in a shallow pan. Place the dry batter into another shallow pan.
- Dip the chicken pieces in the dry batter and roll to coat. Transfer to the wet ingredients and roll to coat well. Remove to a cooling rack to drain.
- Transfer chicken to your grill around the Vortex. Do not let the pieces overlap or touch.
- Cook for approximate 45 minutes or until the chicken is done. Test for 165 F in several places then remove.
- Lightly brush with oil and cook another 5 minutes. This will help get the skin even crisper.
- Let cool slightly and serve.
Nutrition
Calories: 165kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1789mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg