Dortmunder Gold Beer-Battered Fried Chicken

dortmunder gold beer battered fried chicken wings
Ingredients

For the yogurt mixture:

  • 3 cups plain yogurt
  • 3 tsp. cayenne pepper
  • Salt, to taste
  • Freshly ground black pepper, to taste (at least 1/2 tablespoons)
  • 10-12 chicken drumsticks or flats

For the beer batter:

  • 1 1/2 cups all-purpose flour
  • 3 tsp. onion salt
  • 3 tsp. garlic powder
  • 1/2 tbsp. cayenne pepper
  • 2 tsp. freshly ground black pepper
  • 12 oz. Dortmunder Gold Lager
  • 2-3 cups vegetable oil, for frying
Method

*Note: this recipe involves 1-4 hours of prep time for the chicken to marinate.

  • In a large bowl, combine the yogurt, cayenne, salt, and pepper
  • Add the chicken to the yogurt mixture and let stand on the counter for 1 hour, or in the fridge for up to 4 hours.
  • In another large bowl, whisk together the flour, onion salt, garlic powder, cayenne, and ground pepper. Whisk in Dortmunder Gold Lager until combined.
  • Heat oil in a large deep pot or skillet to 350-375°F. You should have enough oil to cover the chicken halfway up.
  • Cover a serving plate with paper towels and set aside.
  • Remove chicken from marinade and pat dry. If refrigerated, pull out bowl of chicken 20-30 minutes before you are ready to start frying.
  • Coat chicken in beer batter. Drain off any excess and carefully add chicken to hot oil one piece at a time.
  • Fry chicken in batches, turning once, until golden, about 20 minutes per batch. Do not overcrowd pan.
  • Place fried chicken on paper towel covered plate. To ensure doneness, chicken should be an internal temperature of 165°F at the thickest part of the piece.
  • Let stand for 7-10 minutes before serving with a sauce of your choice (we suggest one of our beer-infused BBQ sauces).

Recipe and photo by GLBC Social Media Specialist Lily Switka

 

Back to top arrow