Then you’ve got to try this mouth-watering recipe!
A local twist on a classic, this tasty number pairs perfectly with the Original Pacific Ale. Crispy and decadent, our refreshing ale will cleanse the palate and leave the crew licking their fingers for more!
This killer recipe was dreamt up by local chef Terase Davidson (Taste Byron Bay) who values using only the best, fresh, local ingredients available today to create epic food that’s made for sharing with good company…. and cold frothies! So get stuck into it, for a delicious home-made treat!
Before we get started, we’re offering FREE SHIPPING on all orders Australia-wide via our online store for the next month. Use Coupon code FREEDELIVERY at the checkout. Cheers for supporting local and indie beer, legends!
PACIFIC ALE FRIED CHICKEN WITH GARLIC LABNEH
INGREDIENTS
8 pieces of chicken thighs (skin off : bone out)
330ml Stone & Wood Pacific Ale
1 cup flour
1 cup full cream milk
2 cups Nimbin Valley Rice Crumbs (you can use bread crumbs if you can’t get your hands on the good stuff)
2 tbs ground cumin
Brookfarm Macadamia Oil for frying
500g Greek firm set yoghurt
2 garlic cloves – chopped and crushed into a mince / puree
1/2 bunch mint – chopped
1 lime – juice only
1 tbs of extra virgin olive oil
Salt & Pepper
Method
Overnight
• Place your chicken in a glass bowl – pour in one 330ml bottle of Stone & Wood Pacific Ale – cover in cling wrap and place in the fridge overnight or for a couple of hours if you are pushed for time…
• Place your yoghurt into a fine sieve colander – place the colander over a bowl (with enough room under the sieve for the excess whey to come out) – then place a sheet of baking paper over the top of the yoghurt – and place in the fridge over night
Next day
• Remove the chicken thighs from the fridge – remove the chicken from the liquid – discard the liquid
• Cut each thigh into 3-4 pieces – from top to bottom i.e. not length ways – place cut chicken onto a plate
• Line a second plate lined with baking paper – place 1 cup of flour into a bowl and season well with salt and pepper – dunk 2-3 pieces of chicken at a time into the seasoned flour and coat each piece of chicken well – shake off any excess flour and place the coated chicken onto a new clean plate lined with baking paper – repeat until all the chicken is coated – discard the seasoned flour mix
• Place your milk into one bowl – in a second bowl place your Nimbin Valley Rice Crumbs, cumin, salt and pepper – mix rice crumbs and other ingredients well
• Dunk 1 piece of chicken at a time into the milk – allow excess milk to drip off – roll in the cumin rice crumb mix patting down the crumb mixture into the chicken – ensuring each chicken piece is fully coated – place coated chicken onto a clean plate lined with baking paper – repeat process until all chicken pieces are covered – at the end discard the cumin, rice mixture along with the milk
• Preheat you oven to 180 Celsius – line a baking tray with baking paper
• Ensure you’ve got a couple of cold Pacific Ales in the fridge if not, whack some in to cool down whilst you cook
• Heat a heavy based cast iron or non stick fry pan up to high heat – add enough Brookfarm Macadamia Oil to shallow fry the chicken
• Once the oil is hot – gently place the chicken thighs into the hot oil – be careful not to over fill the fry pan as it will make the coating of the chicken soggy
• Fry the chicken until it is golden brown – then turn over – once golden on both sides – remove to the baking tray – continue to cook the chicken in small batches
• Once all the chicken is fried – place your tray(s) of chicken in the oven to ensure they are cooked through (will take approx 8-12 mins)
• Once cooked remove from the oven – season with salt and allow to cool slightly before serving
• Garlic Labneh: scoop out the yoghurt from the sieve (it will be really thick – but this is perfect!) – discard the whey from the bowl (or use it to marinate a shoulder of lamb) – add your lime juice, chopped mint, oil, salt and pepper – mix well to combine – check seasoning and adjust as required
Recipe Courtesy – Terase Davidson, Taste Byron Bay
