Try out our take on chicken and waffles. The sweet, toasted, caramel malts of Amber Ale are the perfect addition to this sweet and savory favorite.
Ingredients
- 2 bottles of Bell's Amber Ale
- 1 grapefruit, zested and juiced
- 1 Tbsp. Sriracha (or your favorite hot sauce)
- 1 Tbsp. honey
- 2 Tbsp. minced garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 dried bay leaves
- 1 tsp. salt
- 1 tsp. pepper
- 2 whole fryer chickens, cut into pieces with the bone in
- 32 oz. whole buttermilk
- 6 oz. plain flour
- 2 Tbsp. sweet paprika
- Frying oil (peanut of pure vegetable oil)
In the kitchen
- In a large bowl combine Bell's Amber Ale, grapefruit juice and zest, Sriracha, honey, minced garlic, salt, pepper and fresh herbs.
- Add chicken to the mixture and use hands to coat all the pieces.
- Cover and marinade overnight, turning every few hours.
- Remove the chicken from the refrigerator two hours before use.
- Drain off the marinade.
- Cover the chicken with the buttermilk and let rest for 30 minutes.
- In a large bowl combine flour, sweet paprika and tsp. of salt.
- Follow fryer instructions to heat the fryer to 375 degrees Fahrenheit.
- If you do not have a fryer use a heavy 6-8 quart pot and fill halfway with oil, heat to 375 degrees Fahrenheit.
- Place a wire rack beside your cooking station to place cooked chicken on to drain.
- In cooking station, have the chicken and flour mixture next to each other.
- Place chicken onto baking sheet to drain some of the buttermilk.
- In two or three batches, dredge the chicken pieces in flour and place in fryer.
- Top off the oil as needed, and return temperature to 375 degrees Fahrenheit.
- If needed, place wire rack on baking sheet and finish the chicken in oven at 425 degrees Fahrenheit until done.
Serve with homemade waffles, sriracha infused honey and a glass of Bell's Amber Ale.