Beer-Battered Buttermilk Fried Chicken
Recipe from Food & Wine


Tina Rupp

by 3  people


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Ingredients
    Buttermilk Soak
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      3   cups 
      buttermilk
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      2   tablespoons 
      kosher salt
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      1   tablespoon 
      freshly ground black pepper
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      2   teaspoons 
      cayenne pepper
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      4   pounds 
      medium chicken wings, thighs and drumsticks
    Beer Batter
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      2   cups 
      all-purpose flour
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      2   teaspoons 
      onion powder
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      2   teaspoons 
      garlic powder
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      2   teaspoons 
      cayenne pepper
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      2   teaspoons 
      kosher salt
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      2   teaspoons 
      freshly ground black pepper
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      18   ounces 
      dry, crisp beer, such as lager or pilsner (2-1/4 cups)
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      Vegetable oil, for frying

    Directions
    Make the Buttermilk Soak

    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.
    Make the Beer Batter

    1.
    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.
    2.
    Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
    3.
    In a large, deep skillet, heat 1 inch of oil to 350 degrees. 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 degrees, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees; 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

    1.
    The fried chicken can be kept at room temperature for up to 4 hours.
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