Granny’s Secret Fried Chicken using the Vortex

I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 4

Cook Time 45

Total Time 4 45

Servings servings

Calories 992kcal

Equipment

Ingredients

For the brine

5 cups water
½ cup honey
3 tablespoons kosher salt

For the chicken

1 chicken cut up (or use 6-8 pieces)
3 cups Pearl Milling Company Pancake Mix
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 egg beaten lightly
½ cup unsalted butter melted, cooled slightly
½ cup whole milk room temperature
vegetable oil for basting

Instructions

For the brine

Combine all brine ingredients in a medium saucepan over medium heat.
Stir occasionally until the salt is dissolved and the honey is melted.
Remove from heat and let cool.

For the chicken

Place the chicken in a large resealable container.
Add the cooled brine.
Refrigerate for 3 1/2 hours.
Turn the chicken every 30 minutes or so if not fully submerged.
Fire up your Vortex. Fill it completely with charcoal.
Remove chicken from brine and rinse.
In a medium bowl, combine the egg, butter and milk.
In a resealable bag, combine the pancake mix, salt and pepper.
Working in batches, dip chicken into the egg mixture.
Shake off excess then place in the bag.
Seal and shake to coat.
Transfer chicken to the grill around the Vortex.
Close the lid and cook for 30-45 minutes. Turn the lid every 15 minutes.
Cook until the chicken reaches 165 F as tested in several places.
Lightly brush the chicken with oil and let cook another 5 minutes before removing.

Notes

Add a teaspoon or two of paprika, garlic powder and cayenne pepper to the coating mix for even more deliciousness!

Nutrition