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Maple glazed, buttermilk fried chicken with a cream cheese IPA dip

Fried chicken, the holy grail of comfort food. Though an all time American favourite and one of the most popular dishes served in the states, it was actually invented by the Scots. Yep our Haggis hugging friends were the first to throw a piece of chicken into a vat of oil and see what the hell happens. It goes back as far as the middle ages and was later introduced to the US by Scottish immigrants and what a creation it was. Well done Scotland, here's a piece of fried chicken for you that I made myself alongside a DELICIOUS beery cream cheese dip made with the delicious Electric IPA from Brixton Brewery. Fried chicken and beer, what more could you ask for? Here's how to make maple glazed buttermilk fried chicken with a cream cheese IPA dip. Go wild.

TIME: Overnight MAKES: 16


For the chicken:

16 chicken wings

300ml buttermilk

100ml of full fat milk

3 cloves of garlic, chopped

1 red onion, chopped

Pinch of thyme

2 teaspoons of clear honey

1.5l of vegetable oil for frying

For the flour mixture:

200g of plain flour

1 teaspoon of smoked paprika

2 teaspoon of onion salt

2 teaspoon of garlic salt

1/2 teaspoon of cayenne pepper

1 tablespoon of cracked black pepper

For the glaze:

2 teaspoons of maple syrup

1 teaspoon of cracked black pepper

2 teaspoons of olive oil

1 teaspoon of apple cider vinegar

For the dip:

150ml of sour cream

200g of cream cheese

50g of Gouda cheese, grated

50g of Cheddar cheese, grated

1 whole bottle of Brixton Brewery Electric IPA 6.5% (330ml)

1 teaspoon of honey

1 teaspoon of maple syrup


For the chicken:

1.) You’ll want to separate the wingette from the drumette, you can do this by breaking the joints with your hands and then cutting through them with a knife, discard the wing tip.

2.) In a bowl or tray, add the buttermilk, milk, garlic, onion, thyme and honey and mix together. Add the chicken wings, cover with cellophane and leave overnight in the fridge.

3.) Once the wings have been marinated in the buttermilk overnight you can begin dredging them ready for frying.

4.) Add all of the ingredients for the flour mixture in a wide bowl and mix together well. Take each wing and shake off any excess buttermilk and dredge them in the flour mixture coating the entire wing. If you want a thicker coating, dredge it again in the buttermilk mixture and repeat the process in the flour. I found that a single coating was enough but this is up to you. Repeat the process until all wings have been coated and set them aside ready for frying.

5.) Pre-heat the oven to 180 degrees celsius.

7.) In a saucepan, add the vegetable oil and heat up to 170 degrees celsius. For those of you who don’t have a kitchen thermometer, this took me about 10 minutes to heat on an induction hob. You can test this by dipping one of the wings gently into the oil, if it immediately bubbles, the oil is ready. I cooked four at a time for about 10 minutes, you want the wings to be a nice orange colour. Once all of the wings have been fried, add them to a roasting tray and bake in the oven for an extra 10 minutes at 180 degrees.

8.) For the maple glaze, in a bowl, add the maple syrup, pepper, olive oil and apple cider vinegar and mix well. Using a basting brush, apply the glaze over the wings generously.

For the dip:

1.) In a saucepan, melt down the sour cream and cream cheese on a medium heat, gradually adding the gouda and cheddar cheese. Add the beer in gradually mixing well followed by the honey and maple syrup. Mix well and simmer for five minutes. Serve immediately.

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