Spicy Hot Fried Chicken using the Vortex
This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat.
Servings 4
Calories 370kcal
Equipment
Ingredients
For the chicken
- 4 large chicken pieces I prefer bone-in, skin-on thighs
- vegetable oil for brushing at the end of cooking
For the marinade
- 2 tablespoons hot sauce
- 1 teaspoon paprika
- ½ tablespoon onion powder
- 1 teaspoon garlic powder
For the dredge
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- ½ teaspoon baking powder
- ½ teaspoon ground black pepper
Instructions
For the marinade
- Combine all ingredients.
- Place chicken in a large resealable container or bag.
- Add the marinade. Seal and shake to coat.
- Refrigerate overnight, turning once or twice.
For the dredge
- Combine all ingredients.
For the chicken
- Load up your Vortex full of charcoal and light.
- Once fully lit, remove the chicken from the marinade and shake off any excess.
- Coat pieces thoroughly in the dredge.
- Transfer chicken to around the Vortex and close the lid, keeping the top vent open.
- Cook for 45 minutes or until the chicken reaches 165 F. Turn the lid 90 degrees every 15 minutes of cook time if desired.
- Lightly brush the chicken with oil and continue cooking another 5 minutes.
Nutrition
Calories: 370kcal | Carbohydrates: 26g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 889mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 3mg