Recommended Back Forty Beer Pairings
Back Forty Suggestions
Amber/Red Ales, Porter, Brown Ales
Back Forty Recipes
Honey Dijon Beer-Marinated Chicken Sandwich with SlawRecommended Beer: Naked Pig Pale Ale
Start to finish: 45 minutes (20 minutes active)
2 boneless, skinless chicken breasts
12-ounce bottle Naked Pig Pale Ale
1 1/2 cups broccoli slaw
1/4 cup mayonnaise
2 tablespoons sweet relish
1/4 cup Dijon mustard
2 tablespoons honey
1/3 cup slivered almonds
1 cup panko (Japanese-style) breadcrumbs
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon ground black pepper
2 tablespoons of butter
4 sesame seed hamburger buns
One at a time, slice each chicken breast horizontally through the center to form 2 thin halves.
In a medium bowl, combine the beer and the chicken. Refrigerate for 30 minutes.
In a small bowl, combine the slaw, mayonnaise and relish. Mix well, then refrigerate until needed.
In a small bowl or cup, whisk together the mustard and honey. Set aside.
Meanwhile, in a food processor, pulse the almonds until coarsely ground. Transfer to a wide, shallow bowl. Add the panko, garlic powder, salt and pepper, mixing to combine.
When the chicken is ready remove it from the beer and pat dry with paper towels. Whisk the egg in a wide, shallow bowl. One at a time, dredge each chicken cutlet through the egg, then through the breadcrumb blend.
Melt the butter in a large skillet over medium-high. Working in batches and adding more butter as necessary, add the chicken and cook for 4 to 5 minutes per side, or until cooked through.
To assemble the sandwiches, layer a quarter of the slaw mixture over the bottom half of each bun. Top with a chicken cutlet. Spread a generous amount of the mustard over the top half of the bun, then place over the chicken.
Southern Buttermilk Fried ChickenRecommended Beer: Naked Pig Pale Ale
3-4 pieces of bone in chicken, or 2 split breasts, breasts would be divided into two pieces for each breast halve to speed cooking
2 cups buttermilk, or enough buttermilk to submerge chicken
2 cups flour
2 teaspoons smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon garlic powder
oil for frying
Take chicken and place in a bowl. Submerge in buttermilk. Let it stay there 6 to 24 hours.
Preheat oil for frying to 350 degrees in a skillet or a deep fryer. Mix flour and spices together. Flour each piece of chicken on all sides, and submerge in oil.
Fry until golden brown. To ensure the chicken is done, bake in a 350 degree oven for about 10 minutes after frying.
Truck Stop Honey Marinated ChickenRecommended Beer: Truck Stop Honey Brown Ale
1. In a zip lock bag, add chicken of your choosing. You can use any type of cut.
2. Add salt and pepper, garlic if you wish.
3. Add ½ bottle Truck Stop Honey or enough to submerge chicken in beer. Drink remaining beer.
4. Let marinate in refrigerator for 1-2 hrs.
5. Grill on medium heat until cooked through.
6. Season to taste.