Proper Pub Fried Chicken using the Vortex
The seasonings give every single bite the most fantastic flavor. Tender, moist. And crunchy skin? Oh yes.
Servings 4 servings
Calories 259kcal
Equipment
Ingredients
- 8 pieces chicken I prefer bone-in, skin-in thighs
- 2 ¼ cups buttermilk or more
- hot sauce to taste (optional)
- 1 cup all-purpose flour
- 2 tablespoons smoked paprika
- 2 tablespoons paprika
- 4 teaspoons kosher salt
- 2 teaspoons dried basil
- 2 teaspoons chili powder
- ¼ cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons dried marjoram
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried rubbed sage
- 2 teaspoons ground white pepper
- vegetable oil for brushing
Instructions
- Place chicken into a large resealable container.
- 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.
Nutrition
Calories: 259kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 2491mg | Potassium: 372mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2399IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 3mg