Link to article
Drakes Hopocalypse Hop Fried Chicken

Course: Entree | Beer Style: Double IPA

Drake’s Hopocalypse Hop Fried Chicken

The Homebrew Chef, Sean Paxton, shows us how to hop up your traditional buttermilk fried chicken using Drake's Hopocalypse Double IPA.

Yield: 4


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

  • Directions

    1. Remove any necks or organs from the chicken and rinse the birds under cold water. Drain and pat dry with paper towels. Let rest.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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).
    8. 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.
    9. 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!
    10. * You can find barley flour at your local natural foods grocery store
    11. ** You can find dried hops at your local homebrew store. To make the powder, grind up the hops in a clean coffee grinder.

    Suggested Recipes

    Link to article
    Salmon Cakes with Beer Chutney


    Salmon Cakes with Beer Chutney

    This recipe makes delicious salmon cakes paired with a tangy kolsch chutney. Enjoy these as bite size cakes for crowd pleasing appetizers, or make these cakes larger for a hearty meal, perfect for spring time!

    Read More
    Link to article
    Belgian Chicken Waterzooi


    Belgian Chicken Waterzooi

    A traditional Flemish dish from Ghent, Belgium, it may be prepared for everyday dinners with chicken, and as a splurge, with shellfish.

    Read More