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.

Course Main

Cuisine American

Keyword fried chicken, garlicky, Vortex

Prep Time 1 15

Cook Time 45

Servings

Calories 546kcal

Author Inspired by a recipe from Forks 'n Flipflops

Equipment

Ingredients

For the chicken

8 pieces chicken
3 tablespoons olive oil
1 tablespoon garlic powder
5 cloves garlic minced
2 teaspoons kosher salt
2 teaspoons ground black pepper

For the dredge

2 cups all-purpose flour
1 tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoons ground black pepper
4 large eggs whites only

For the garlic butter

8 tablespoons unsalted butter divided
3 tablespoons fresh parsley finely chopped
7 cloves garlic minced
1 pinch kosher salt
1 pinch ground black pepper

Instructions

For the chicken

Place the chicken in a large bowl or resealable container.
Combine the oil, garlic powder, minced garlic, salt and pepper.
Add to the chicken and toss gently to coat.
Cover and refrigerate for 1 hour or up to 24 hours (preferred).

For the dredge

Fire up your grill with a Vortex full of charcoal. While it gets hot, prepare the chicken.
In a pie plate or shallow bowl, whisk together the flour, garlic powder, salt and pepper.
In another pie plate or shallow bowl, lightly beat the egg whites.
Remove chicken from marinade. Dip pieces into the egg whites and shake off excess.
Transfer chicken to flour to coat.
Return chicken to the egg whites and coat again. Shake off excess.
Transfer chicken to flour again and coat. Shake off excess and transfer to a wire rack or plate and refrigerate for 30 minutes.
Transfer the chicken to the grill around the Vortex.
Cook for 45 minutes or until chicken reads at least 165 F.
Spoon half of the garlic butter from below over tops of chicken and cook another 5 minutes.
Serve plated with remaining garlic butter spooned over top of chicken.

For the garlic butter

Melt 1 tablespoon of the butter in a small saucepan over medium heat.
Add the garlic and saute for 1 minute.
Add remaining butter and stir until melted.
Add the parsley, salt and pepper. Stir.
Reduce heat to low and keep warm until ready to use.

Notes

I love this recipe using bone-in, skin-on chicken thighs but you can substitute your favorite cuts.

Nutrition