Copycat Church's Fried Chicken Using the Vortex

This copycat of Church’s fried chicken was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 373kcal

Author Inspired by a recipe from Just A Pinch

Equipment

Vortex BBQ

Ingredients

8 pieces chicken I prefer bone-in, skin-on chicken thighs

For the dry mixture

1 tablespoon sugar
1 ½ cups self-rising flour
½ cup cornstarch
3 teaspoons seasoned salt
2 teaspoon paprika
½ teaspoon baking soda
½ cup Bisquick
1 envelope Italian salad dressing mix
1 envelope onion soup mix

For the wet mixture

2 eggs
¼ cup cold water

For a crispier coating

Vegetable oil

Instructions

Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
Combine all of the dry mixture ingredients in a pie plate.
In another pie plate, whisk together the eggs and water.
Working in batches, dip the chicken into the wet mixture, then into the dry mixture.
One more time, dip the chicken into the wet mixture and then the dry mixture.
Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Notes

You can use any cuts of chicken that you prefer, but I have found that bone-in, skin-on thighs produce the best results time after time!

Nutrition