Fried Chicken With A Hop

Ingredients:

  • 8 chicken pieces (legs, thighs, breasts or wings)
  • 1 quart buttermilk
  • 1 bunch thyme, washed dried and chopped
  • 1 bunch parsley, washed dried and chopped
  • 6 cloves of garlic, peeled
  • 2 Tablespoons kosher salt
  • 1 TBS black pepper
  • 5 TBS Amarillo hop powder*
  • 2 cups all purpose flour
  • 1 cup malt flour
  • 6-10 cups of vegetable shortening 

Directions:

  1. Puree buttermilk, thyme, parsley, garlic, salt, pepper and 4 TBS Amarillo hop powder in a blender until smooth.
  2. Place the chicken in a large container and pour the buttermilk mixture over the top of the chicken. Cover and refrigerate for 12-48 hours.
  3. Drain the buttermilk mixture from the chicken using a colander. 
  4. In a sealable plastic bag add the flour, malt flour, salt and 2 teaspoons Amarillo hop powder. Seal the bag and mix well.
  5. Add shortening to a large cast iron pan or dutch oven and heat to 325°. 
  6. Take one piece of chicken at a time and place in bag with flour mixture. Shake the sealed bag and remove chicken, shake off any remaining flour as it will burn in the pan. Repeat this step for each piece of chicken.
  7. Fry the chicken on each side for about 12-15 minutes. Once cooked, remove from chicken from the oil and drain on sheets of paper towels. Let cool and enjoy!

 

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

If Amarillo hops aren’t available you can substitute with cascade or centennial hops.

 

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