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Quick Notes: I really wanted to call this something fancier, but everyone loves beer cheese, so why even put lipstick on that pig? Pro-tip: don’t use pre-shredded cheese. It has cornstarch in it to keep it from sticking together which is going to fuck with the melty consistency of your beer cheese.
Ingredients
- For Chicken-
- 2 large chicken breasts, halved (as though you were going to butterfly it, but just went through)
- a whole bunch of vegetable oil for frying
- 1-pint buttermilk
- 3 eggs
- 1/2 cup milk
- 1 1/2 cup flour
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- 1 teaspoon red pepper flakes
- salt and pepper
- For Beer Cheese:
- 3/4 cup shredded cheddar
- 1/4 cup pepper jack cheese
- 1 clove garlic, chopped
- 2 teaspoons Worcestershire
- 2 tablespoons flour
- 2 tablespoons butter
- 2 teaspoons dry mustard
- dash of tobasco
- 6-8 oz cold lager
Instructions
- After cutting your chicken, put it in a Tupperware or freezer bag and dump the buttermilk over it. Refrigerate for one hour prior to cooking. Â
- In a small saucepan over medium heat, melt two tablespoons of butter, and toss in your garlic. Saute together about two minutes before adding your flour to make a roux.Â
- Whisk in about 4 oz of beer and then reduce heat to low.Â
- Once the temp has dropped a bit, toss in everything else and whisk consistently until cheese is melted. You can leave this on low heat while you cook your chicken. If it is not quite a pourable consistency, then add more beer.Â
- In a large pot (or whatever you like to fry in. Cast iron is cool if you're comfortable with it) heat cooking oil to about 350 degrees. You want at least two inches of oil in the bottom of the pan.Â
- Mix together flour and all the other dry ingredients in a shallow dish or on a plate until fully combined. Immediately remove about a quarter cup of the flour mixture and set aside.Â
- In another shallow dish, mix together your eggs and milk. Whisk it well.
- Dredge your chicken through the flour mixture, then through the milk/egg mixture, then back through the flour mix again. This double-dip method is what's going to generate all that delicious crunch. Â
- Toss those bitches in your preheated oil. Don't crowd the pan. No, seriously. Stop yourself from crowding the fuckin pan.Â
- Cook each piece for about three minutes on each side. Remove to a paper towel-lined plate or a rack over paper towels to drain the grease. Do this until all pieces are cooked.Â
- Plate your chicken and cover generously with beer cheese.
try this with a side of Country Fried Potatoes!
