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This recipe shows how Guinness can unlock unique flavours and new possibilities while cooking at home.

there is a plate of fried chicken and a beer on the table

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.

Featured Beer:
Guinness Baltimore Blonde
Guinness.com Gilroy Images Baltimore Blonde Ingredients Img
Difficulty
Difficulty
Hard
Prep Time
Prep Time
2 hours 45 mins
Serves
Serves
2-3
Cooking Time
Cooking Time
15 mins

Ingredients

BEER BRINE

2 Bottles Guinness Baltimore Blonde

500 ml Water

70 g Salt

50 g Sugar

2 Sprigs thyme

2 Bay leaves

1 tbsp Black peppercorns

1 Yellow onion

3 Cloves garlic

CHICKEN COATING

360 g Plain flour

120 g Corn flour

1 tbsp Salt

1 tbsp Onion powder

1 tbsp Paprika

1 tbsp Ground cumin

1 tbsp Ground black pepper

950 ml Buttermilk

BEER BBQ

470 g Ketchup

115 ml Cider vinegar

1 tbsp Molasses

110 g Brown sugar

1 tbsp Worcestershire sauce

Salt to taste

1 tbsp Red chili flakes

1 Yellow onion

2 Bay leaves

2 Sprigs thyme

1 tbsp Rapeseed oil

83 ml Water

Method

BEER BRINE

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

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.

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.

CHICKEN COATING

To prepare the dredge, use a large bowl to combine plain flour, corn flour, salt and spices making sure to reserve the buttermilk on the side.

Mix the flour mixture well to incorporate the seasoning evenly.

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

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.

In a large pot, heat 950ml of oil to 180°C.

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.

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

BBQ SAUCE

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

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

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

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

EXPERIENCE

there is a table with a beer and a plate of food

GUINNESS AT HOME

Discover the magic of Guinness at home. From mastering your pour, to using new innovations like Guinness Nitrosurge and MicroDraught to emulate that perfect pint of Guinness Draught in the comfort of your own home, we've got you covered

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