Best Beer Battered Buttermilk Fried Chicken Recipes

BEER BATTERED FRIED BUTTERMILK CHICKEN

Beer Battered Fried Buttermilk Chicken image

Make and share this Beer Battered Fried Buttermilk Chicken recipe from Food.com.

Provided by Pinay0618

Categories Chicken

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups buttermilk
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
2 teaspoons cayenne pepper
4 lbs medium chicken wings, thighs and drumsticks
2 cups all-purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
18 ounces crisp beer, such as lager (2 1/4 cups) or 18 ounces pilsner beer (2 1/4 cups)
vegetable oil, for frying

Steps:

MAKE THE BUTTERMILK SOAK: 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: 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.
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
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 350°, 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.

Nutrition Facts : Calories 925.7, Fat 50.1, SaturatedFat 14.4, Cholesterol 237.9, Sodium 3262.8, Carbohydrate 44.1, Fiber 2.1, Sugar 6.2, Protein 64.8

BEER-BATTERED BUTTERMILK FRIED CHICKEN

Beer-Battered Buttermilk Fried Chicken image

A buttermilk soak and beer-battered coating creates extra-moist and delicious fried chicken.

Provided by @MakeItYours

Number Of Ingredients 15

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 dry, crisp beer, such as lager or pilsner (2 1/4 cups)
Vegetable oil, for frying

Steps:

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

BEER-BATTERED FRIED BUTTERMILK CHICKEN

Beer-Battered Fried Buttermilk Chicken image

A buttermilk soak and beer-battered coating creates extra-moist and delicious fried chicken.

Provided by Russ Myers @Beegee1947

Categories Chicken

Number Of Ingredients 15

Ingredients

BUTTERMILK SOAK
3 cup(s) buttermilk
2 tablespoon(s) kosher salt
1 tablespoon(s) freshly ground black pepper
2 teaspoon(s) cayenne pepper
4 pound(s) medium chicken wings, thighs and drumsticks
BEER BATTER
2 cup(s) all-purpose flour
2 teaspoon(s) onion powder
2 teaspoon(s) garlic powder
2 teaspoon(s) cayenne pepper
2 teaspoon(s) kosher salt
2 teaspoon(s) freshly ground black pepper
18 ounce(s) crisp beer, such as lager or pilsner (2 1/4 cups)
- vegetable oil, for frying

Steps:

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.
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.
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
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.
Note: The FRIED chicken can be kept at room temperature for up to 4 hours.