Buttery Garlic Fried Chicken Recipe for the Vortex Air Fryer

If you crave bold garlic flavor and crispy skin, this buttery garlic fried chicken cooked on a Vortex charcoal grill is for you. It delivers deep garlic notes, rich buttery finishing, and a satisfyingly crunchy crust without deep-frying. No large vat of oil required—just a Vortex, some charcoal, basic ingredients, and a little hands-on time for a result that looks and tastes like you spent hours but is actually straightforward to prepare.

Fantastically Crunchy, Fantastically Juicy

Many deep-fried chicken recipes adapt well to the Vortex, and this buttery garlic version is a perfect example. The trick is to avoid an overly thick, pancake-like batter; thinner coatings cook evenly and crisp up beautifully while keeping the meat moist. This method produces a crunchy exterior, tender interior, and pronounced garlic-and-butter flavor that makes the chicken irresistibly delicious.

Also try my Korean fried chicken and my spicy honey fried chicken made using the Vortex for other flavor variations that shine with this cooking method.

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Buttery Garlic Fried Chicken using the Vortex

If you want garlicky, buttery fried chicken with crispy skin and juicy meat, this Vortex recipe delivers. It’s simple, flavorful, and perfect for grilling enthusiasts who prefer charcoal-cooked results without deep-frying.

Course Main

Cuisine American

Keyword fried chicken, garlicky, Vortex

Prep Time 1 day 15 minutes

Cook Time 45 minutes

Servings 4

Calories 546kcal

Author Inspired by a recipe from Forks ‘n Flipflops

Equipment

Vortex BBQ
Saucepan
Pie pans or shallow bowls

Ingredients

For the chicken

8 pieces chicken (bone-in, skin-on recommended)
3 tablespoons olive oil
1 tablespoon garlic powder
5 cloves garlic minced
2 teaspoons kosher salt
2 teaspoons ground black pepper

For the dredge

2 cups all-purpose flour
1 tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoons ground black pepper
4 large eggs whites only, lightly beaten

For the garlic butter

8 tablespoons unsalted butter divided
3 tablespoons fresh parsley finely chopped
7 cloves garlic minced
1 pinch kosher salt
1 pinch ground black pepper

Instructions

For the chicken

Place the chicken in a large bowl or resealable container.
Combine the olive oil, garlic powder, minced garlic, salt, and pepper, then toss with the chicken to coat.
Cover and refrigerate for at least 1 hour and up to 24 hours for best flavor.

For the dredge

Prepare your grill with a Vortex and light a full load of charcoal so it reaches cooking temperature while you finish prepping.
In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt, and pepper.
In a second shallow bowl, lightly beat the egg whites.
Remove chicken from the marinade, dip into egg whites, shake off excess, then coat in the flour mixture.
Return chicken to the egg whites for a second dip, shake off excess, then coat again in the flour. Shake off excess and place on a wire rack or plate. Refrigerate for 30 minutes to help the coating adhere.
Arrange the chicken on the grill around the Vortex and cook for about 45 minutes, or until an instant-read thermometer registers at least 165°F (74°C).
Spoon half of the prepared garlic butter over the tops of the chicken, cook another 5 minutes, then remove from the grill.
Serve with the remaining garlic butter spooned over the chicken.

For the garlic butter

Melt 1 tablespoon of butter in a small saucepan over medium heat.
Add the minced garlic and sauté about 1 minute until fragrant.
Add the remaining butter and stir until melted, then add parsley, a pinch of salt and pepper. Reduce heat to low and keep warm until ready to use.

Notes

This recipe works well with bone-in, skin-on thighs, but you can use other cuts you prefer. Adjust cooking time as needed for different pieces, and always confirm doneness with a thermometer.

Nutrition

Nutritional values are approximate.