Whiskey Marinaded Beer Battered Southern Fried Chicken Recipes

SOUTHERN MARINATED FRIED CHICKEN

Steps:

• For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
• For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
• Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
• Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
• Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
• For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
• For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
• Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
• Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
• Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
• Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
• Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
• For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
• For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
• Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.

BEER BATTERED CHICKEN

Steps:

• Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
• Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

HONEY FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
• In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
• Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
• Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
• Pour into a bowl and set aside.
• Preheat a pot of oil to 350˚F (180˚C)
• Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
• Cut the chicken into strips and coat well in the batter, then the crisp coating.
• Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
• Transfer to some paper towel to soak up some of the excess oil.
• Serve with chips, your favourite sauces and leftover beer.
• Enjoy!

WHISKEY MARINADED, BEER BATTERED, SOUTHERN FRIED CHICKEN

Steps:

• Marinade Preparation:.
• Mix liquid ingredients in a mixing bowl.
• Stir in herbs and spices.
• Pour over chicken.
• Marinade in refrigerator for 2 hours.
• Batter preparation:.
• Place 3 cups of flour in a large mixing bowl. Set the other two cups aside for later.
• Mix in ¾ tsp salt.
• Pour in 2 cups beer and whisk until evenly mixed. The mix will be thick.
• Slowly add small amounts of water, mixing thoroughly until batter is a pancake mix consistency. You may not need all of the water. Be careful not to thin the batter too much.
• Crack and add 3 eggs, mix thoroughly.
• Place in the refrigerator uncovered for at least one hour.
• Cooking Preparation:.
• Remove chicken marinade and beer batter from refrigerator.
• Place the two cups of flour set aside from the batter recipe on a plate or a flat surface.
• Heat oil in a frying pan to just before the smoke point (temperature varies by oil type). If the oil is smoking, reduce heat.
• Lightly flour chicken pieces and place in batter with a pair of tongs. After chicken pieces are thoroughly coated, SLOWLY place into the oil in the frying pan.
• Let cook for 5 to 7 minutes undisturbed and gently flip. Repeat process until the chicken pieces have reached an internal temperature of 170 degrees and is golden brown. It is important to let the chicken cook undisturbed, only moving it to flip.
• Place chicken on a wire baking rack to drain and cool (paper towels will cause the chicken to become soft and mushy on the bottom). Once cool, serve and enjoy!
• refrigerate any unused batter.

OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK

Steps:

• In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
• Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
• In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
• Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
• Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
• Serve chicken hot, room temperature or cold.

MARINATED FRIED CHICKEN

Steps:

• Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.
• Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.
• Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.