Crispy Beer Brined Chicken
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 holiday 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.
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 holiday 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.
Crispy Beer Brined Chicken
Yield: 4
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 holiday 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.
Ingredients
Brine
- 2 Tablespoons Kosher salt
- 2 Tablespoons sugar
- 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
Instructions
- 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.
Calories
853.54Fat (grams)
9.42Sat. Fat (grams)
1.75Carbs (grams)
133.47Fiber (grams)
5.11Net carbs
128.36Sugar (grams)
12.24Protein (grams)
53.85Sodium (milligrams)
3266.39Cholesterol (grams)
102.00Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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.
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