Recipes

Baltimore Blonde Fried Chicken

paired with Guinness Baltimore Blonde

Recipes & Pairings

Baltimore Blonde Fried Chicken

Created by Chef Corwin Hemming
Prep time
2 Hours 45 Mins
Cooking time
15 Mins
Serves
2-3

Chef Corwin Hemming is a chef of Jamaican heritage, who currently resides in New York City. His take on fried chicken, his Guinness Baltimore Blonde Fried Chicken, was heavily influenced by his time spent growing up in Georgia, and his time spent in South Korea. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Ingredients

Beer Brine

2 Bottles Guinness Baltimore Blonde

2 cups water

1/4 cup salt

1/4 cup sugar

2 sprigs thyme

2 bay leafs

1 tbsp black peppercorns

1 yellow onion

3 cloves garlic


Dredge

3 Cups AP Flour

1 Cup cornstarch

1 tbsp salt

1 tbsp onion powder

1 tbsp paprika

1 tbsp ground cumin

1 tbsp ground black pepper

1 quart buttermilk


Beer BBQ

1 Bottle Guinness Baltimore Blonde

2 cups ketchup

1/2 cup cider vinegar

1 tbsp molasses

1/2 cup brown sugar

1 tbsp Worcestershire sauce

salt to taste

1 tbsp red chili flakes

1 yellow onion

2 bay leafs

2 sprigs thyme

1 tbsp grapeseed oil

1/3 cup water

Prep time
2 Hours 45 Mins
Cooking time
15 Mins
Serves
2-3

Chef Corwin Hemming is a chef of Jamaican heritage, who currently resides in New York City. His take on fried chicken, his Guinness Baltimore Blonde Fried Chicken, was heavily influenced by his time spent growing up in Georgia, and his time spent in South Korea. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Beer Brine

1. In a large pot, combine Guinness Baltimore Blonde , water, salt and sugar. Turn on medium low heat and stir to let the ingredients dissolve into the liquid.

2. Chop the onion and garlic and add to the brine. Add the bay leaf, thyme and peppercorns and let steep for 15 minutes. Remove from heat and cool down.

3. Wash and dry chicken. In a large bowl, pour enough brine over to cover and refrigerate for 3 hours. After the time has elapsed, remove the chicken from the brine and dry.

Dredge

1. To prepare the dredge, use a large bowl to combine AP flour, cornstarch, salt and spices making sure to reserve the buttermilk on the side. Mix the flour mixture well to incorporate the seasoning evenly.

2. Toss the chicken wings, a few pieces at a time in the flour dredge and set aside for 10 minutes.

3. After the time has elapsed, pour the cold buttermilk into a medium sized bowl and add the chicken, a few pieces at a time to coat in the buttermilk, and dredge again in flour to ensure a deep coat of flour has formed on the outside of the chicken.

4. In a large pot, heat 3 quarts of oil to 350 degrees F. Place a few pieces of chicken in the oil at a time and fry for about 10 minutes or until the chicken begins to float and is golden brown.

5. Remove from the oil and place on a paper towel lined tray and season with a dash of salt to finish.

BBQ Sauce

1. In a medium sized pot on medium heat, coat with grapeseed oil and add the yellow onion and lightly sweat.

2. Add the bottle of Guinness Baltimore Blonde , vinegar and water and stir to combine ingredients.

3. Add ketchup, molasses, brown sugar, stir to combine, then add thyme and bay leaf.

4. Season with salt, Worcestershire sauce, and chili flake and let mixture simmer until the desired consistency is reached.