Beer Brined Fried Chicken

Chef Kev’s “Kwispy” fried chicken is back again…but this time in a beer brine! Got that chicken soaked in a beer brine for over 3 hours. Yessuuuuhhh!

What you'll need:

Chicken Seasoning

• Smoked paprika

• Texas Pete Dust Dry Seasoning

• Kinder’s SPG (The Blend: Salt Pepper & Garlic)

• Kinder’s Butcher’s All-Purpose

• Ground Mustard

Chicken Breading

• Flour

• Cornstarch

*Season flour/cornstarch mixture with the same seasonings as the chicken*

Sweet Heat Lemon Ranch Sauce

• ½ stick Kerry Gold Garlic & Herb Butter

• 1 cup chicken broth

• ½ cup Hidden Valley Ranch Seasoning

• ½ cup Texas Pete Dust Dry Seasoning

• 1 cup brown sugar

• 2 tablespoons lemon extract

• 1 tablespoon hot honey

• 1 tablespoon garlic powder

• ¼ cup water

• ¼ cup cornstarch

• 2 tablespoons lemon peel/zest

First, once chicken is clean, add beer of choice and let chicken sit in brine for 3 hours.

Sauce: In a medium saucepan, combine butter, chicken broth, ranch seasoning, Texas Pete dust dry seasoning, brown sugar, lemon extract, hot honey, and garlic powder; whisk until melted and combined. In a measuring cup, make a slurry by combining water and cornstarch, whisking together well. Slowly pour slurry into sauce, whisking as you pour until desired consistency is reached. Set aside.

**Note: If you don’t like so much spice, you can leave the Texas Pete dust dry seasoning out of the sauce and substitute the hot honey with regular honey.**

Chicken: In frying pan/deep fryer, heat oil. Place chicken in a large bowl and add smoked paprika, Texas Pete dust dry seasoning, Kinder’s SPG, Kinder’s Butcher’s All-Purpose, and ground mustard. (I didn’t measure these ingredients, so add to your liking.) Next, in a medium bowl or a large bag, prepare the breading for the chicken by combining flour, cornstarch, and the same ingredients used to season the chicken; mix well. Again, I didn’t measure any of these ingredients, so add them to your liking. Bread chicken by adding seasoned chicken to flour, covering chicken completely, and shaking excess flour off of chicken, add to hot oil in frying pan/deep fryer, fry until golden brown and internal temperature reaches 165°F.

And that’s it! Plate ‘em up and enjoy with Sweet Heat Lemon Ranch sauce!

**Note: As always, you can use more or less seasoning and ingredients to your liking**

If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!

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