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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.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 6
Calories 185 kcal
Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
In a pie pan, beat the eggs with the water.
In another pie pan, combine the flour, salt, pepper and garlic powder.
Working in batches, dip the chicken in the egg mixture and coat well.
Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
Cover the grill and cook for 15 minutes.
Rotate the lid 90 degrees and continue cooking for 15 more minutes.
Rotate the lid 90 degrees and continue cooking for 15 more minutes.
Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
Before removing the chicken, lightly brush with oil if you want a crunchier crust and let cook for another 5 minutes.
Calories: 185 kcal | Carbohydrates: 31 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 82 mg | Sodium: 808 mg | Potassium: 83 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 122 IU | Vitamin C: 1 mg | Calcium: 21 mg | Iron: 1 mg