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Easy Crispy Fried Chicken using the Vortex

Easy Crispy Fried Chicken using the Vortex

This time I decided to try an off-the-shelf batter mix usually meant for actual deep frying in oil. The result? Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 332kcal
Author Mike




  • Fire up your charcoal grill with the Vortex insert. Get the coals good and hot.
  • In a large bowl combine 5 tablespoons of the batter mix with 1/4 cup of cold water.
  • Place the remaining batter mix in a shallow pie pan.
  • Working piece-by-piece, dredge the chicken in the wet batter mix. Shake off any excess then roll the chicken in the dry batter mix.
  • Transfer chicken to the grill, placing along the edges.
  • Cover and cook for 45 minutes, rotating the lid 90 degrees every 15 minutes.
  • Check for doneness (165 F as measured in the thickest pieces of chicken), remove and serve.


I've found that rotating the lid isn't very necessary, specially on smaller grills. You can experiment by not rotating and checking the chicken after 30 minutes. If the pieces are cooking evenly you can skip rotating the lid.


Calories: 332kcal | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 108mg | Potassium: 291mg | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg