I grilled husband and son about the chicken; they were happy with the crunch factor, flavour – good. That’s as good as it gets around here. The lil grandson loved it, too; getting a finicky toddler to eat much of anything is always a victory!<\/p>\n 1 kg Chicken – I used Boneless, Skinless Thighs, pounded to 1\/4″ thickness Pound chicken thighs to 1\/4″ thickness. In a large, shallow mixing bowl whisk together flour, herbs and spices. In large, shallow mixing bowl combine flour, breadcrumbs, Italian seasoning, basil, salt & pepper and parsley.<\/p>\n Turn oil on to Medium-High to heat while breading the chicken.Lightly coat a piece of chicken in the breadcrumb mixture. Place two or three pieces of prepared chicken into the hot oil. Serves 6 – 8<\/p>\n St. Patrick’s Day has come and gone for another year. This year instead of the obligatory Shamrock Sugar Cookies with Green Icing I made Guinness Fried Chicken! And Bailey’s Irish Creme Cupcakes with Bailey’s Irish Creme Buttercream Frosting; I can’t vouch for the chicken but the cupcakes were splendid! I used to see a lot … Continue reading Guinness Fried Chicken<\/span> ![\"guinness](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03364-300x225.jpg\")
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\nCanola Oil, for frying, about 1\/2 litre
\nBatter<\/strong><\/span>
\n1 \u00a03\/4 cups Flour
\n2 Tablespoons Cornmeal
\n2 teaspoons Parsley
\n1\/2 teaspoon Garlic Powder
\n1 1\/2 teaspoon Salt
\n1\/2 teaspoon Paprika
\n1\/2 teaspoon Dry Mustard Powder
\n1\/2 teaspoon Ground Coriander
\n1 teaspoon Dried Basil
\n1\/2 teaspoon Freshly Ground Black Pepper
\n2 Eggs, beaten
\n8 ounces Guinness
\nBreadcrumb Mixture<\/strong><\/span>
\n1 cup Flour
\n4 cups Bread Crumbs
\n1 teaspoon Italian Seasoning
\n1 teaspoon Dried Basil
\n1 teaspoon Salt
\n1 teaspoon Parsley
\n1\/2 teaspoon Freshly Ground Black Pepper<\/p>\n
\nPour Oil into a large (30cm) deep skillet; do not turn on yet.
\nPlace a wire rack on a baking tray covered with L-Foil, for easy clean up; set aside.<\/p>\n
\nLightly beat eggs; add eggs and Guinness to flour mixture and stir with whisk until no lumps remain.<\/p>\n
\nDip into batter, allow some of the batter to drip off.
\nReturn chicken to breadcrumb mixture and coat again.
\nPlace on a plate.
\nRepeat with each piece of chicken.<\/p>\n
\nCook for 3 – 5 minutes, until golden and crispy – do not repeatedly turn over – just lift the edge of a piece of chicken to have a quick peak
\nUsing long handled tongs, turn over and continue cooking for another 3 – 5 minutes, until golden brown and crispy.
\nLift chicken out of oil and let drip for a few seconds.
\nPlace cooked chicken on \u00a0prepared wire rack to drain off excess oil.
\nServe with your favourite dipping sauce.<\/p>\n![\"Guinness](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03369-300x225.jpg\")
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