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Kentucky Kernel 'Fried' Chicken using the Vortex

Kentucky Kernel 'Fried' Chicken using the Vortex

I prefer to ‘fry’ my chicken on my Weber Performer using a Vortex insert. I get that perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil. Kentucky Kernel’s seasoned flour is a perfect mix of herbs and spices, making for some of the best tasting chicken I’ve ever had.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 4kcal
Author Mike



  • 4 pieces chicken skin-on chicken breasts (or whatever cuts you prefer. I used 4 large bone-in, skin-on chicken thighs)
  • Kentucky Kernel Seasoned Flour about 5 ounces will do


  • 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.


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