Beer Brined & Fried Chicken

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BEER BRINED & FRIED CHICKEN INGREDIENTS INSTRUCTIONS CHICKEN CHICKEN 3–4 lbs. boneless, skinless chicken tenders Place the chicken in a gallon size zip-close bag or an airtight container. Stir MARINADE together the marinade ingredients and pour over the chicken. Seal and turn ½ cup Yuengling Golden Pilsner ½ cup pickle juice the bag or container to coat the pieces evenly. Let rest in the refrigerator for ½ cup buttermilk 4–24 hours. 2 tsp kosher salt 1 freshly ground black pepper Remove chicken and toss in flour mix. Fry at 350°F for 8–10 minutes or until DREDGE 3 cups flour cooked throughout. Let rest 10 minutes before eating. 2 Tbsp. old bay seasoning Oil for frying GERMAN POTATO SALAD GERMAN POTATO SALAD Place potatoes and salt in a large pot and cover with cold water so that all 5 lbs. new potatoes, quartered potatoes are submerged. Over high heat, bring the water to a boil, then 2 Tbsp. salt lower the heat and simmer for 10–15 minutes, until the potatoes are barely 3 Tbsp. mayonnaise 3 Tbsp. stone ground mustard tender when pierced with a knife. Drain the potatoes in a colander, then ½ cup apple cider vinegar place the colander with the potatoes over the empty pot and cover with a 1 cup canola oil clean, dry kitchen towel. Allow the potatoes to steam and drain for 1 Tbsp. horseradish 15–20 minutes. 1 tsp celery seed 1 tsp garlic powder 2 Tbsp. black pepper, freshly ground Meanwhile, in a large mixing bowl, whisk together mayonnaise, mustard, 1 cups green onions, chopped vinegar, oil, horseradish, celery seed, garlic powder, and black pepper. ½ cup chopped fresh parsley Using a wooden spoon, fold in onions, parsley, and dill. Season with salt ¼ cup chopped fresh dill and set aside. Salt from the kitchen of: KELSEY BARNARD CLARK www.yuengling.com/food.

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