Kettle fried chicken


 
I have been making this recipe for a few years now, no need to over think it, Easy-Peasy! I usually make wings, legs, & thighs, both bone in & boneless, never wet brined, salt & air dried & I never turn them once they are on the grate via the Vortex, 45 minutes tops.
 
Well, it’s either going to be that or chicken with 40 cloves of garlic and champagne tomorrow. I’m not sure what the weather is supposed to be like tomorrow but, nothing is off the table yet, or ON for that matter…
 
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