Kentucky Kernel 'Fried' Chicken using the Vortex
Perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil.
Servings 2 servings
Calories 4kcal
Equipment
Ingredients
- 4 pieces chicken I used 4 large bone-in, skin-on chicken thighs
- Kentucky Kernel Seasoned Flour about 5 ounces will do
Instructions
- Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
- Rinse the chicken and pat dry.
- Pour the seasoned flour mixture into a pie pan or shallow bowl.
- Coat chicken completely in the mixture.
- Transfer chicken to the grill along the edges, skin-side up.
- Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
- Lightly brush the chicken with a little vegetable oil. Use caution as the grill will be hot.
- Cover and cook another 5 minutes or until the chicken hits 160 F.
- Remove and let rest and come to 165 F before serving.
Notes
I prefer chicken thighs for this recipe but you can use your favorite cuts.
Nutrition
Calories: 4kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 4mg | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg