Fried Chicken with Spicy Buttermilk Slaw Paired with Mraz Brewing Company’s American Brown Ale
Feb 22, 2017 11:23AM ● By Style
Korean-fried chicken, chicken karaage, Southern-fried chicken—however you like it best, there are few things more satisfying than shoving piping hot deep-friend chicken into your gob. Although National Fried Chicken Day is celebrated on July 6, we can all get into the spirit any day of the week with this ridiculously good sandwich, served with crunchy, spicy slaw. And not a bucket in sight…
Main ingredients
- 4 chicken thigh fillets
- Vegetable oil, for deep-frying
- Mayonnaise, for spreading
- 2 bread rolls, sliced in half
Marinade
- 1 1/4 cups buttermilk
- 1 tbsp. black pepper
- 1 tsp. mustard powder
- 1 tsp. cayenne pepper
Coating
- 1 cup all-purpose flour
- 2 tbsp. baking powder
- 2 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. salt
Spicy Buttermilk Slaw
- 1/2 cup buttermilk
- 2 tbsp. mayonnaise
- 1 tbsp. sour cream
- 1/2 tsp. cayenne pepper
- Squeeze of lime juice
- Salt and pepper, to taste
- 1 medium-sized carrot, grated
- 1/2 cup red cabbage, shredded
- 2 spring onions (scallions), thinly sliced
To make the marinade, combine all the ingredients in a container or Ziploc bag. Add the chicken, and massage the marinade into it until well coated. Set aside in the fridge for a minimum of 2 hours, but preferably overnight. Combine the coating in a Ziploc bag. Heat enough vegetable oil for deep-frying to 350-degrees Fahrenheit or until a cube of bread dropped into the oil turns brown in 15 seconds. Working with one piece of chicken at a time, toss in coating mixture, until completely covered. Dip the chicken back into the marinade then coat again in flour and spices. Carefully transfer the chicken to the hot oil and fry for about 10 minutes, until golden brown and cooked through. Drain on paper towel. Meanwhile, make the slaw. Combine ingredients through lime juice in a small bowl and whisk until well combined. Season with salt and pepper to taste. Combine the remaining ingredients and toss through the dressing. Spread mayonnaise on the cut sides of each roll then add a large spoonful of slaw followed by the chicken. Top with the remaining roll halves and eat immediately. Serves 2.
PAIRS WITH
Mraz is a rapidly growing, award-winning brewery located in El Dorado Hills (be sure to check out their All Sour Day on March 4 and Bourbon Barrel-Aged Day on March 11). The American Brown Ale was originally only going to be brewed once, but it was such a hit that they've decided to keep it around. Super smooth, easy to drink and sessionable, it packs a punch of chocolate malt with just the right amount of hops, ensuring it doesn't overpower dishes like this month’s fried chicken. —Eden Tuscano, 36 Handles Restaurant & Pub
SIP ON THIS
Founder Joseph Carr’s Carneros-based winery, Josh Cellars, was named in honor of his father “Josh” who—like the wines they produce—are bold and expressive yet unassuming and approachable. For more info, visit joshcellars.com.
Josh Cellars Cabernet Sauvignon
ABV: 13.5%
OVERALL RATING: 5
Tasting Notes: Smooth and full-bodied; dark, ruby-red in color; subtle hints of berries, plum and cherry with a nutty, tannin-filled finish; tastes oaky and smoky; would pair well with a loaded burger, rib-eye or meaty pizza
Price: $14.99
Purchase: Cost Plus World Market
Josh Cellars Chardonnay
ABV: 13.5%
OVERALL RATING: 4
Tasting Notes: Light, crisp and citrusy with slight oak notes and aromas of tropical fruits; easy to drink with a clean, fresh finish; pale yellow in color; would pair well with trout or other light seafood dishes and mild, soft cheeses
Price: $12.99
Purchase: Cost Plus World Market
Overall Rating is the average score (out of 5) compiled by Style staff tasters. Ratings should should be taken with a grain of salt, as we are by no means “experts”—just hard-working employees who enjoy imbibing.