Nashville Hot Chicken using the Vortex
Wow, oh wow, was this ever absolutely great chicken. Lightly crunchy, and a little spicy, it was a dish to remember.
Servings 4
Calories 905kcal
Equipment
Ingredients
For the dry brine
- 3 pounds chicken cut into pieces. I used 4 large split bone-in breasts
- 1 tablespoon Kosher salt
- 1 ½ teaspoons freshly ground black pepper
For the dip
- 1 cup milk I used buttermilk Note: If you have pickle juice on hand, use 1/2 cup milk and 1/2 cup pickle juice instead
- 2 large eggs
- 1 tablespoon hot sauce
For the dredge
- 2 cups all-purpose flour
- 2 teaspoons Kosher salt
For the spicy coating
- ½ cup vegetable oil
- 1-3 tablespoons cayenne pepper I used 2 and found the flavor to be perfect, and not too terribly hot
- 1 tablespoon light brown sugar
- Kosher salt
- freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For serving
- Dill pickle
- White bread
Instructions
For the dry brine
- Season chicken and place into a baggie or resealable container.
- Seal and refrigerate overnight or up to 24 hours.
For the dip
- Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.
For the dredge
- Whisk together the flour and salt in a pie pan or shallow bowl.
For cooking
- Fire up your grill with the Vortex insert full of charcoal.
- Let the coals get good and ashed over.
- Working in batches, dredge the chicken in the flour. Shake off excess.
- Dip chicken into the milk mixture. Shake off excess.
- Return the chicken to the flour and dredge again. Shake off excess.
- Transfer chicken to the grill, placing it along the edges of the grill.
- Cover and cook for 15 minutes.
- Rotate the lid 90 degrees and cook another 15 minutes.
- Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
- Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
- Check for doneness. Remove when done and let rest 10-15 minutes before serving.
For the spicy coating
- Heat the oil in a small saute pan.
- Whisk in the remaining ingredients.
- Keep warm until ready to use.
For serving
- Serve garnished with dill pickle and white bread slices, if desired.
Notes
You can also serve the sauce on the side for dipping!
Nutrition
Calories: 905kcal | Carbohydrates: 55g | Protein: 42g | Fat: 57g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 3172mg | Potassium: 541mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1011IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 5mg