Sweet Tea Fried Chicken using the Vortex

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

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 1 1

Cook Time 45

Servings

Calories 909kcal

Bring the water to boil in a small pot over high heat.
Add the sugar and stir until dissolved.
Add the teabags and remove from the heat. Let the bags steep for 5 minutes then remove.
Let the tea cool completely.
Place chicken into a large sealable container. Add the tea. Make sure all the pieces are submerged, adding a bit more water if needed.
Refrigerate for 24 hours, turning at least once to make sure that all sides of the chicken get marinated.
Fire up your charcoal grill fitted with a Vortex full of charcoal.
In a medium bowl, whisk together the eggs and buttermilk.
In a shallow bowl or pie plate, whisk together the flour, garlic salt, lemon pepper seasoning, poultry seasoning, paprika, pepper and salt.
Remove the chicken from the tea, shaking off any excess. Working in batches, transfer the chicken to the buttermilk mixture and coat well.
Remove and shake off any excess, then coat in the flour mixture. Place on a wire rack while you finish dredging all of the pieces.
Transfer chicken to the grill around the Vortex (assuming the coals are ashed over and are good and hot). Cover and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. Turn the lid 90 degrees every 15 minutes so the chicken cooks evenly.
Lightly brush the tops of the chicken with some oil and let cook another 3-4 minutes to get the skin good and crunchy.
Remove and let cool slightly before serving.