Skip to main content

Main navigation

  • The Beer
    • Our Beers
    • Demand OBH
  • Order Online
  • The Brewery
    • About Us
    • Sustainability
    • Brewery & Taproom
    • Directions
    • Our Team
  • Shop
  • Connect
    • News on Brews
    • Contact Us
    • Request a donation
    • Join Our Team
  • Events
    • Upcoming Events
    • Host an Event
  • Food Blog

Food Blog

January 31, 2022

Bust Head-Battered Fried Chicken

By Kaitlin Hill 

My Bust Head-Battered Fried Chicken may just become your new favorite fried chicken. The spiced buttermilk bath results in extra juicy chicken legs while the addition of Bust Head English Style Ale imparts flavor and creates a seriously crunchy exterior. The batter can be made in advance and sit for a few hours in the fridge while the chicken marinates. When it’s time for dinner, all you have to do is dip, fry, and eat. You can use the batter on thighs and legs or use it to coat wings with a slightly shorter fry time. It’s the perfect game day snack or weekday dinner to enjoy with a bottle of Bust Head to wash it all down. 

Ingredients: 

Marinade: 

1 ½ cups of buttermilk 

1 tablespoon of salt 

1 ½ teaspoons of black pepper 

1 teaspoon of chili powder 

1 teaspoon of garlic powder 

2 – 3 pounds of bone-in, skin-on chicken legs

 

Batter: 

1 cup of all-purpose flour 

1 teaspoon of garlic powder 

1 teaspoon of chili powder 

1 teaspoon of salt 

1 teaspoon of black pepper 

12 ounces of Bust Head English Style Ale 

Vegetable oil for frying 

Directions: 

To make the marinade, whisk together the buttermilk and spices in a large bowl. Add the chicken legs and let marinate for 2 hours at room temperature or overnight in the refrigerator.

Once the chicken has marinated, make the batter by whisking together the flour, spices, and Bust Head English Style Ale in a separate large bowl. Set aside. 

In a large cast-iron skillet (mine was 12-inches), add enough oil so that it comes up the sides by one inch. Heat the oil over medium-high heat until it reaches 350°F. 

Remove the chicken from the buttermilk mixture, and pat dry with a paper towel to remove any excess marinade.  

Working in batches of three or four, dip the chicken in the batter, coating it completely and then carefully transfer to the hot oil. Cook for 8 – 10 minutes on the first side then flip and cook for an additional 8 – 10 minutes on the second side until golden brown. The total cooking time will be about 20 minutes, and the chicken is done when it is golden, crispy, and the internal temperature is 165°F. Remove chicken from the oil and set on a cookie tray lined with paper towels to cool slightly and allow any excess oil to drain off. Sprinkle with salt when hot out of the oil. 

Repeat the process with the remaining chicken legs until they are all cooked. 

Enjoy immediately while hot and chase down with an ice-cold glass of Bust Head English Style Ale. 

Back to Main Blog

Recent Posts

  • Candied Yams with Vixen Irish Style Red Ale
    November 22, 2023
  • Caramel Macchiato Stout Pumpkin Bread with Crumb Topping
    October 9, 2023
  • Key Lime Pie with Old Bust Head Key Lime Pie Sour Ale Meringue
    June 28, 2023
  • Shore Runner IPA Steamed Lobster Rolls with Brown Butter and Chives
    May 29, 2023
  • Old Bust Head Caramel Macchiato Stout & Cinnamon Waffles
    March 15, 2023

Join Our Newsletter

HOURS

CURBSIDE
PICKUP & 
INDOOR/OUTDOOR 
SEATING
 
MON - THURS: 3-8PM 
FRI-SAT: 12-9PM
SUN: 12-8PM
 
 
 

Upcoming Events

12/2
|
Live Music: Annie Stokes 4:00PM-7:00PM
12/2
|
Old Bust Head Holiday Market 12:00PM-5:00PM
12/2
|
Red Dog BBQ Food Truck 12:00PM-8:00PM

View All Events

Brewery Tours *Suspended*

  • WED-FRI:  5:00
  • SATURDAY:  2:00, 4:00, 6:00 
  • SUNDAY:  1:00, 3:00

Old Bust Head 
Brewing Co.

7134 Farm Station Road 
Vint Hill, VA 20187 
Ph:  540-347-4777

©2023 Old Bust Head Brewing Company. All Rights Reserved Worldwide. Custom Web Design & Online Marketing by ImageWorks

Are you at least 21 years of age?