Buzznbeez Southern Fried Chicken using the Vortex

This right here is great eats. Tender, juicy, beyond flavorful, and oh…. that skin… and that beautiful color. Every bite was a dream come true. I’d make this again and again.

Course Main

Cuisine American

Keyword fried chicken, southern, Vortex

Prep Time 12

Cook Time 45

Total Time 12 45

Servings servings

Calories 67kcal

Author Based on a dish from the Buzznbeez Food Truck

Equipment

Ingredients

8 pieces chicken
Brine see below
Coating see below
Vegetable oil

For the brine

½ teaspoon garlic salt
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the coating

½ cup all-purpose flour
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Place chicken into a large bowl or resealable container.
Combine the brine ingredients and add to the chicken. Toss to coat.
Slowly add enough cold water to just cover the chicken.
Cover or seal and refrigerate overnight (or up to 24 hours).
Fire up your grill for cooking with the Vortex.
Combine the coating ingredients.
Remove chicken pieces from the brine. Shake off excess then toss in the coating, cover the pieces completely.
Transfer chicken to the grill around the Vortex.
Cover and cook for 45 minutes or until chicken reaches 165 F as measured in several places.
Lightly brush with a little vegetable oil and cook another 2-3 minutes to crisp up the skin.
Remove and let rest 5 minutes before serving.

Notes

I prefer bone-in, skin-on chicken thighs for this recipe, but you can substitute any cuts you like.

Nutrition