Beer Battered Fried Chicken

I saw this recipe for beer battered and buttermilk chicken and thought it might be good with catfish but wanted to try it as written first.  The amount of chicken I got left me with a couple extra thighs so I used another recipe for them where they were baked. You can see a piece of one of those under the fried chicken.  I took it out about 5 minutes early and it was almost overcooked by then.  When I went to the store, I was not thinking about mac and cheese and didn't think to check to see if we had enough milk for it.  We didn't but I just happened to have the exact amount of cream so used that. Charlie said everything was good and I may be stuck with a new way to make cheese and mac. The baked chicken thighs were deboned dry marinated, then baked flat in the toaster oven on non-stick foil. 

Beer-Battered Buttermilk Fried Chicken

By GRACE PARISI July 2010

Ingredients

BUTTERMILK SOAK

• 3 cups buttermilk 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons cayenne pepper 4 pounds medium chicken wings, thighs and drumsticks

BEER BATTER

• 2 cups all-purpose flour .2 teaspoons onion powder .2 teaspoons garlic powder .2 teaspoons cayenne pepper. 2 teaspoons kosher salt .2 teaspoons freshly ground black pepper .18 ounces crisp beer, such as lager or pilsner (2 1/4 cups) Vegetable oil, for frying

How to Make It

Step 1    

In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

Step 2    

In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.

Step 3    

Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.

Step 4    

In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Make Ahead

The fried chicken can be kept at room temperature for up to 4 hours.

Batter 1 egg..3 1/2 Oz beer..31/2 oz flour..?1T?baking soda..1T. salt…1/2 T pepper. Mix, roll in crushed potato chips.   Fry in oil.

Crispy and Garlicky Chicken Thighs

By Joanne Smart Moveable Feast  April/May 2018 Issue

Servings: 3 to 4

At The Purple Pig in Chicago, they skewer squares of  skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning thighs at home. Fortunately, you can get similar crackly skin with bone-in thighs and hands-off roasting in a very hot oven.

Ingredients

• 1 Tbs. granulated garlic
• 2 tsp. sweet paprika
• 1/2 tsp. smoked paprika
• 1/8 tsp. cayenne
• Kosher salt
• 1/4 cup vegetable oil
• 2 lb. skin-on, bone-in chicken thighs
• Freshly ground black pepper

Preparation

• In a medium bowl, combine the garlic, paprikas, cayenne, and 1-1/2 tsp. salt. Rub 1 Tbs. of the spice mixture under the skin of the thighs, making sure to leave the skin attached.
• In a large bowl, combine the oil with the remaining spice mixture. Add the thighs and turn to coat. Let sit at room temperature for 40 to 45 minutes, or cover and refrigerate for up to a day, turning the thighs occasionally.
• Position a rack in the center of the oven and heat to 450°F. Pat the thighs dry with a paper towel, season with 1/2 tsp. salt and 1/4 tsp. pepper, and place on a foil-lined
• rimmed baking sheet. Roast until the chicken is cooked through and the skin is crackly and crisp, 40 to 45 minutes. Serve immediately.