Crispy Beer Brined Chicken ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 9:45 AM by Nikki @ NikSnacks in , ,    2 comments
Remember that time when I did a whole month of NC Beer Month posts? Yeah, me too.


Well, the recipe that kicked it all off in my test kitchen was this one right here. I discovered that brining chicken breasts and coating them in a spicy, sweet flour mixture and deep frying it can bring joy to the masses.

Add beer (or soda for adults, as I like to call it) and it becomes a party. Put it on a biscuit, and you get marriage proposals.

I'm sure you're well-versed in the brining process. You've been brining your Thanksgiving bird since 1991 and you swear by it, right?

Well, I don't like the way brined birds taste. The texture is too soft and denatured. It tastes fake to me. Chick-fil-A chicken. Blech. But they make up for it with that yummy, fried coating.

And so do I. With this recipe. Beer and a killer fry mix. Go ahead. Try it. And then cover it with gravy. You won't be disappointed.


Beer Brined Chicken

Brine
2 Tablespoons Kosher salt
2 Tablespoons sugar
2.5 cups beer

Fry Mix
2 cups all-purpose flour
2 tsp paprika
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
3 Tablespoons powdered sugar
4 boneless skinless chicken breasts
vegetable oil for frying

Mix cold beer, kosher salt, and sugar in a large, resealable bowl or container; stir until salt and sugar dissolve. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour. Remove bowl from refrigerator; Combine Fry Mix in a separate bowl and coat each chicken breast in Fry Mix until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes. Heat vegetable oil in a large skillet to 350 degrees F. Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. Transfer chicken to a cooling rack; allow to cool for 5 minutes. Serve with sliced pickles.



2 comments:

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Elizabeth O. said...

I agree with you about the chicken or any other poultry being too soft. It feels weird for me. Lol. Thanks for this recipe! It looks really good, I am sure it doesn't disappoint.