Crispy Beer-Battered Fried Chicken
Crispy Beer-Battered Fried Chicken
Ingredients
- 1 ½ cups (375 ml) dill pickle juice
- 1 tsp salt
- 1 tsp (5 ml) hot sauce Frank’s Red Hot® style
- 8 boneless, skinless chicken thighs
- 4 boneless, skinless chicken breasts, halved
- 3 cups (450 g) unbleached all-purpose flour
- ¼ cup (35 g) cornstarch
- 1 ½ tsp sweet paprika
- 1 ½ tsp dry mustard
- 1 ½ tsp salt
- 1 ½ tsp ground black pepper
- 2 cups (300 g) unbleached all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 ¼ cups (560 ml) blonde ale, cold
- Canola oil, for frying
Instructions
- In a large glass dish, combine the pickle juice, salt and hot sauce. Add the chicken and toss to coat well. Cover the dish. Refrigerate for 12 hours, turning the chicken over in the marinade once or twice, if possible. Drain the chicken and discard the marinade.
Crispy Beer-Battered Fried Chicken