Radiant Fried Chicken & Wilted Greens
If you're looking to cook up something to impress, we have to hand it to our California market manager, Aaron, this recipe will blow you and your guests away! Crispy fried chicken paired with wilted and savory greens, this is the perfect meal to enjoy with a pint of Radiant Ale. Cheers to summer!
- Radiant Fried Chicken
- 3 tbsp. kosher salt
- 4 tsp. freshly ground black pepper
- 2 tsp paprika
- ½ tsp. cayenne pepper
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cumin
- 1, 3 to 4 lb. chicken, cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- ½ cup Ninkasi Radiant Ale
- 1 large egg
- 3 cups all-purpose flour
- 1 tbsp. cornstarch
peanut oil or other high smoke point oil
- Wilted Greens with Shallot, Bacon & Apple Cider Vinegar
- 4 slices bacon, diced
- 2 large shallots, cut in half length-wise then sliced
- 1 whole dried red California chili, finely diced
- 2 bags ‘Power of the Greens’ from Trader Joes
- ¼ cup unfiltered apple cider vinegar (such as Braggs)
Radiant Fried Chicken
Whisk 1 tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices, reserving 3 tbsp. Place chicken in a medium bowl, cover, and chill overnightLet chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and ½ cup Ninkasi Radiant Ale in a medium bowl. Whisk flour, cornstarch and remaining 3 tbsp. of spice mixture in a 9x13x2" baking dish.
Preheat oven to 375°. Pour oil into a 10" to 12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 1/8". Heat over medium heat until drops of water dance on surface and oil shimmers. Meanwhile, set a wire rack inside a large rimmed baking sheet in oven.
Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, skin side down until golden brown, about 5 minutes. Turn with tongs and cook another five minutes. Transfer to wire rack in oven and bake until an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts. While first batch of chicken bakes, fry the rest of the chicken and repeat baking process for second batch.
When chicken is done, using tongs, remove chicken from oven; let cool for at least 10 minutes before serving. While chicken rests, prepare greens below.
Wilted Greens with Shallot, Bacon & Apple Cider Vinegar
In large, 12” skillet sauté bacon over med heat until slightly brown and fat has rendered. Add shallots and chili’s and cook another 2 minutes. Slowly add greens in batches and cook until slightly wilted, about 3 minutes. Add vinegar and while stirring constantly, continue to cook until vinegar is has mostly evaporated and greens are tender.
Serve greens in center of plate with chicken on top and a cold pint of Ninkasi Radiant Ale!