Drake’s Hopocalypse Hop Fried ChickenBy Drake's Brewing Co.
- Recipe TypeEntree
The Homebrew Chef, Sean Paxton, shows us how to hop up your traditional buttermilk fried chicken using Drake's Hopocalypse Double IPA.
- Hopocalypse Marinade
- 4 Cornish game hens, washed & dried
- 2 cups buttermilk
- 22 ounces Drake's Brewing Hopocalypse IIPA
- 1 bunch fresh thyme, washed, dried & chopped
- 1 bunch fresh Italian parsley, washed, dried & chopped
- 1 bunch fresh chives, washed, dried & chopped
- 6 cloves garlic, peeled
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 4 tbsp Chinook hop powder* Shake Ingredients
- 2 cups all-purpose flour, unbleached
- 1 cup barley flour**
- 2 tsp kosher salt
- 2 tsp Chinook hop powder* Bake Ingredients
- 6 - 10 cups vegetable shortening or lard
- Remove any necks or organs from the chicken and rinse the birds under cold water. Drain and pat dry with paper towels. Let rest.
- In the pitcher of a blender, add the buttermilk, Hopocalypse Double IPA, thyme, parsley, chives, garlic, salt, pepper and hop powder. Turn on high and puree until the mixture is smooth.
- Take the chicken and place on a cutting board. Butcher the fowl into 6 pieces, traditional (2 legs, 2 thighs, 2 breast/wings). Place into a container large enough to hold all of the pieces and pour the buttermilk mixture over the top.
- Cover and refrigerate 12-48 hours. This will give the buttermilk and the Drake's Hopocalypse time to tenderize the meat and infuse the flavors throughout.
- When you can't wait anymore, drain the herbed buttermilk/IPA mixture from the fowl using a colander. In a sealable plastic bag, add flour, barley flour, salt and hop powder; seal and mix well.
- Place a large cast iron pan (Dutch oven) over a medium heat burner. Add shortening, oil or lard and heat to 325°F. This temperature will prevent the coating from burning and the inside of the fowl from being raw.
- Take a piece of fowl and, one at a time; add to the flour bag, seal, and shake, baby! Using tongs, remove the poultry piece and shake off any extra flour (it will burn the oil).
- Place in the oil. The oil level should come up about 1/2 to 3/4 of the way up the sides, when all the poultry is in the pan. Fry the fowl on each side for about 8 - 10 minutes. The crust on the outside will be a nice golden brown. Try not to move the poultry very much during cooking as it will break apart the crust, creating a more oily fried chicken.
- Once cooked, remove from the oil, letting drain for a few seconds, and place onto a rack over a sheet pan lined with paper towels to cool and further drain. Season lightly with salt and pepper, then EAT!
- * You can find barley flour at your local natural foods grocery store
- ** You can find dried hops at your local homebrew store. To make the powder, grind up the hops in a clean coffee grinder.