Spicy BBQ Fried Chicken using the Vortex

This spicy BBQ fried chicken using the Vortex is my go-to recipe. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 185kcal

Author Based on a recipe from Paula Deen

Equipment

Ingredients

3 eggs
⅓ cup water
hot sauce to taste
2 cups self-rising flour if you don't have any, combine 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon Kosher salt
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 whole chicken cut into pieces (up to 3 pounds), or use whatever pieces you prefer
Your favorite BBQ sauce spicy, or substitute wing sauce
Ranch salad dressing optional. Blue cheese is awesome too.

Instructions

Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
In a pie pan, beat the eggs with the water.
In another pie pan, combine the flour, salt, pepper and garlic powder.
Working in batches, dip the chicken in the egg mixture and coat well.
Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
Cover the grill and cook for 15 minutes.
Rotate the lid 90 degrees and continue cooking for 15 more minutes.
Rotate the lid 90 degrees and continue cooking for 15 more minutes.
Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
Before removing the chicken, lightly brush with BBQ sauce and let cook for another 5 minutes.
Serve drizzled with the salad dressing if desired.

Notes

I prefer to use bone-in, skin-on thighs when making fried chicken on the Vortex.

Nutrition