{"id":3592,"date":"2011-03-22T17:20:52","date_gmt":"2011-03-22T23:20:52","guid":{"rendered":"http:\/\/www.craftbeer.com\/recipes\/drakes-hopocalypse-shake-n-bake-hop-fried-chicken\/"},"modified":"2019-06-27T14:41:31","modified_gmt":"2019-06-27T20:41:31","slug":"drakes-hopocalypse-shake-n-bake-hop-fried-chicken","status":"publish","type":"recipes","link":"https:\/\/www.craftbeer.com\/recipes\/drakes-hopocalypse-shake-n-bake-hop-fried-chicken","title":{"rendered":"Drake&#8217;s Hopocalypse Hop Fried Chicken"},"content":{"rendered":"<p>Remove any necks or organs from the chicken and rinse the birds under cold water. Drain and pat dry with paper towels. Let rest.<\/p>\n<p>In the pitcher of a blender, add the buttermilk, <a href=\"https:\/\/www.craftbeer.com\/styles\/imperial-india-pale-ale\">Hopocalypse Double IPA<\/a>, thyme, parsley, chives, garlic, salt, pepper and hop powder. Turn on high and puree until the mixture is smooth.<\/p>\n<p>Take the chicken\u00a0and place on a cutting board. Butcher the fowl into 6 pieces, traditional (2 legs, 2 thighs, 2 breast\/wings). Place into a container large enough to hold all of the pieces and pour the buttermilk mixture over the top.<\/p>\n<p>Cover and refrigerate 12-48 hours. This will give the buttermilk and the Drake&#8217;s Hopocalypse time to tenderize the meat and infuse the flavors throughout.<\/p>\n<p>When you can&#8217;t wait anymore, drain the herbed buttermilk\/IPA mixture from the fowl using a colander. In a sealable plastic bag, add flour, barley flour, salt and hop powder; seal and mix well.<\/p>\n<p>Place a large cast iron pan (Dutch oven) over a medium heat burner. Add shortening, oil or lard and heat to 325\u00b0F. This temperature will prevent the coating from burning and the inside of the fowl from being raw.<\/p>\n<p>Take a piece of fowl and, one at a time; add to the flour bag, seal, and shake, baby! Using tongs, remove the poultry piece and shake off any extra flour (it will burn the oil).<\/p>\n<p>Place in the oil. The oil level should come up about 1\/2 to 3\/4 of the way up the sides, when all the poultry is in the pan. Fry the fowl on each side for about 8 &#8211; 10 minutes. The crust on the outside will be a nice golden brown. Try not to move the poultry very much during cooking as it will break apart the crust, creating a more oily fried chicken.<\/p>\n<p>Once cooked, remove from the oil, letting drain for a few seconds, and place onto a rack over a sheet pan lined with paper towels to cool and further drain. Season lightly with salt and pepper, then EAT!<\/p>\n<p>* You can find barley flour at your local natural foods grocery store<\/p>\n<p>** You can find dried hops at your local homebrew store. To make the powder, grind up the hops in a clean coffee grinder.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Homebrew Chef, Sean Paxton, shows us how to hop up your traditional buttermilk fried chicken using Drake&#8217;s Hopocalypse Double IPA.<\/p>\n","protected":false},"author":2634,"featured_media":73357,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[539],"recipe_difficulty":[540],"recipe_seasonality":[4155],"recipe_beer_style":[584],"class_list":["post-3592","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-entree","recipe_difficulty-moderate","recipe_seasonality-spring","recipe_beer_style-double-ipa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - 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