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Buttermilk Beer Batter....


Timmah!

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chicken thighs!!!  OMfg.  Batch frying some chicken thighs marinated overnight in buttermilk, then plunged into a nice Paulaner beer batter...it's dark meat, so I cook until an internal of 175 or so, to allow the collagen to melt. If you cook it to only 160 or so like white meat, it's gonna still be rubbery; Ridiculously tasty & moist!!  Went ahead & did 10 lbs...  Chicken like this is good for 3 months...& we KNOW it's not lasting anywhere near that l0ng!  

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Edited by Timmah!
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So much deep fried goodness making me hungry, luckily I am currently flooded in. No deep fried anything for me.

 

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