Cooking is better with alcohol let’s face it. So, I love cracking open a beer or six while
working with sharp objects, fire and hot oil. This week’s selection comes from the ever expanding Chicago Brewery; Goose Island, with their Pre-Season Lager. Mainly, because it was the only thing at Sheetz that day that I hadn’t drank yet. Maybe I should get my drinking under control. Anyway, I was impressed with this beer. Had that crispness of a lager but beer drinkers will enjoy the incorporation of a smooth hoppy taste at the back end. I’d give it a 5 out of 6 beer rating this week.
Sports are always on and what better to sit and eat a delicious meal than Game 6 between the Washington Capitals and the Toronto Maple Leafs.
I started by filleting a chicken breast so I had three sandwich size pieces of chicken and then dunking them into a marinade that I left in the fridge for 2 hours. My marinade was a combination of black and red pepper, garlic salt, salt and chili powder but play with some flavors and find something you like. Whisk the dry ingredients with water and you got an easy marinade. I know dude, who wants to take the time to marinade chicken. I’m telling you its worth the extra 30 seconds of your life. Plus, if you are one of those people that still need a reason to drink besides I’m thirsty, you can do this. By the way, if you are one of those people, grow up. You aren’t hiding your alcoholism from anyone. Any way while I was waiting on that I started working on the chips.
I don’t have any fancy kitchen equipment. I took two potatoes and using a paring knife sliced paper thin portions off the potatoes. I placed the slices in a cold salt and ice water as I was slicing. After all the potatoes were sliced I took the bowl to the sink and rinsed the slices till the water was clear. I then filled the bowl full of cold water and sprinkled salt. Cover the bowl and leave for an hour.
Remove your chips and chicken from the fridge and place on paper towels. Pat and dry both paper towels. Douse the chips one more time with some sea salt.
Here’s the fun part guys. Fry time. Fill a pot with 3 or 4 inches of oil and turn the burner to around 7. I always take a colander and place it on top of a few paper towels to let the oil dry off as I finish frying. Place the chips in batches into the oil for 4 minutes and then place the slices into the colander to dry. While waiting on this whisk an egg together with a quarter of whatever beer you’re sipping on and in a separate bowl get some flower. As the chips drain in the colander take your chicken breasts dip them first into the beer batter mix and then the flour and place in the oil. Fry for about 15 minutes or until the batter is golden brown and the juices are clear. Remove and place in the colander for oil to drain off. Throw the chips in back into oil in batches until golden brown. Remove and place into the colander and use seasoning salt to taste. There delicious dinner with minimal effort. Get on it dudes.