Shake and Bake Hopped Fried Chicken
Chicken marinated in herbs, hops and spices, then coated in a barley flour mix and fried to perfection.
Servings Prep Time
4serving 10minnute
Cook Time Passive Time
25minute 24 – 48hour
Servings Prep Time
4serving 10minnute
Cook Time Passive Time
25minute 24 – 48hour
Ingredients
Hop & Herb Buttermilk Ingredients:
Barley & Hop Crust Ingredients:
Instructions
Hop & Herb Buttermilk Directions:
  1. In the pitcher of a blender, add the buttermilk, thyme, parsley, garlic, salt, pepper and hop powder. Turn on high and purée until the mixture is smooth.
  2. Remove the chicken from the bag (if it comes in one) and rinse the bird under cold water, removing the special sack (reserving for stock). Drain and pat dry with paper towels. Let rest.
  3. Take the chicken and place on a cutting board. Butcher the chicken into 8 pieces, traditional (2 leg, 2 thigh, 2 breast, 2 wings) or un-conventionally (cleavertized the bird into smaller pieces). Place into a container, large enough to hold all the pieces and pour the Hop & Herb Buttermilk mixture over the top. Cover and refrigerate for 12 – 48 hours. This will give the buttermilk time to tenderize the meat and infuse the flavors of the herbs and hops into the flesh.
Barley & Hop Crust Directions:
  1. In a seal-able plastic bag, add flour, malt flour, salt and hop powder; seal and mix well.
To Fry the Chicken Directions:
  1. Place a large cast iron pan (dutch oven) or skillet, over medium heat. Add shortening, oil or lard and heat to 325°F | 163°C. This temperature will prevent the chicken coating from burning and the inside from bring raw…
  2. Take a piece of chicken from the Hop & Herb Buttermilk, one at a time, add to the flour bag, seal and shake baby! Using tongs, remove the chicken piece and shake off any extra flower (it will burn in the oil) and place in the oil. The oil level should come up about ½ to ¾ of the way up the sides. Repeat this process with the rest of the chicken pieces.
  3. Fry the chicken on each side for about 12 – 15 minutes. The crust on the outside will be a nice golden brown. Try not to move the chicken very much during cooking, as it will break apart the crust, making a more oily fried chicken and cause the crust to fall off. The chicken is done when the internal temperature registers 160°F | 71°C on a probe thermometer, allowing the carry over heat to finish cooking the fried chicken as it rests to 165°F | 74°C.
  4. Once the chicken is cooked, remove the pieces from the oil, letting drain for a few moments and place onto a rack placed over a sheet pan lined with paper towels. Lightly season each piece of chicken with hop salt or kosher. Let cool slightly and then EAT!
Recipe Notes

How to Make Hop Powder:

Hop Powder is made by taking dried hop cones and pulsing in a clean coffee grinder until a fine powder is formed.

 

How to Make Malt Flour:

Place barley malt, for this recipe a base malt (2-row, pilsner) or a light caramel malt, into a clean coffee grinder or grain mill and grind the malt into a fine powder.  Do not over fill the coffee grinder and instead grind several batches to make a cup of finished flour.

 

Recipe Variations:

Instead of just Amarillo hops, try a variety, like you would for an IPA or DIPA. Think about citrusy hops, spicy hops, dang hops; it’s all about personal taste. And you are the chef!

 

A similar version of this recipe can be found on Craftbeer.com using Drake’s Hopocalypse.

Executive Chef: Sean Z. Paxton

Copyright Home Brew Chef.www.homebrewchef.com