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Spicy Buttermilk Fried Chicken Recipe for the Vortex Air Fryer

This is absolutely divine “fried” chicken, straight from a charcoal grill. Yes — a grill. Before I discovered the Vortex, I never imagined you could get true fried-chicken results from a grill without a deep fryer or a greasy mess.

This spicy buttermilk fried chicken made with the Vortex is incredibly tender and moist. It delivers a pleasant, not overpowering, spicy kick and a satisfyingly crisp crust. It’s crunchy, flavorful, and achieves that fried texture without deep frying.

Perfect Not-Fried Fried Chicken

I wouldn’t change a thing about this spicy buttermilk fried chicken recipe using the Vortex. Every bite was fantastic. Made on my Weber grill with the Vortex and no deep frying, it exceeded my expectations.

To ensure a crisp crust and even cooking, don’t crowd the chicken on the grill. I also don’t flip the pieces while cooking — place them on the grill, close the lid, and leave them alone for 45 minutes. Let the grill and Vortex do their work.

I also make a killer spicy BBQ fried chicken with the Vortex. Granny’s Secret fried chicken and a Korean fried chicken version I use with the Vortex are excellent as well.

Spicy Buttermilk Fried Chicken using the Vortex

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Spicy Buttermilk Fried Chicken using the Vortex

This is absolutely divine “fried” chicken, hot off a charcoal grill.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 pieces
Calories 565kcal
Author Inspired by a recipe from Queenslee Appetit

Equipment

  • Vortex BBQ
  • Pie pans

Ingredients

For the buttermilk marinade

  • 2 quarts buttermilk
  • 1 large onion, sliced thin
  • 5 cloves garlic, minced
  • 1/2 cup hot sauce
  • 3 tablespoons kosher salt
  • 3 tablespoons peppercorns
  • 10–12 chicken pieces

For the seasoning mix

  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground white pepper
  • 2 teaspoons chili powder
  • 2 teaspoons celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

For the chicken coating

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup seasoning mix from above

For the egg wash

  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup hot sauce
  • 1 teaspoon garlic powder

For cooking

  • Vegetable oil (for brushing)

Instructions

  • Combine the buttermilk marinade ingredients (except the chicken) in a large resealable container.
  • Add the chicken, toss to coat, cover, and refrigerate for at least 12 hours.
  • Mix all seasoning mix ingredients and split into two equal portions.
  • Light your charcoal grill with the Vortex in place and open the lid and bottom vents.
  • Whisk the flour, baking powder, and half the seasoning mix and put into a large resealable bag.
  • Whisk the egg wash ingredients in a pie pan or large bowl.
  • Working in batches, remove chicken from the marinade and shake off excess liquid.
  • Sprinkle the chicken with half of the seasoning mix.
  • Dip each piece into the egg wash, then shake off excess and place into the bag with the flour mixture. Seal and shake to coat.
  • Arrange the coated chicken around the edges of the grill (after coals are hot and ashed). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • In the last 5 minutes, lightly brush the tops of the chicken with oil to enhance crisping.
  • When the chicken reaches 165°F in several places, remove and let rest briefly before serving.

Notes

To cook 10–12 pieces at once you’ll need at least a 22″ charcoal grill.

Nutrition

Calories: 565 kcal |
Carbohydrates: 46 g |
Protein: 35 g |
Fat: 26 g

Nutritional values are approximate.