Beer-Battered Buttermilk Fried Chicken

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) chicken parts
 -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) (2 1/4 cups) crisp beer, such as lager or pilsner
  • Vegetable oil, for frying

Directions:
• 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 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.

Enjoy!

Beer-Battered Onion Rings

Ingredients:
• 1 cup(s) all-purpose flour
• 1 teaspoon(s) coarse salt
• Cayenne pepper
• 3/4 cup(s) buttermilk
• 3/4 cup(s) beer, preferably lager or pilsner
• 1 large egg
• 1 teaspoon(s) finely grated lemon zest
• 4 cup(s) vegetable oil, or more as needed, for frying
• 2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings
• Sea salt, preferably Maldon
• 1 lemon, cut into wedges, for serving

Directions:
• Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
• Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.

Enjoy!