Finger-Lickin’ Good: Beer-Battered Fried Chicken Thighs with Grits and Corn-Red Onion Relish

Introduction

When it comes to cooking, beer is often overlooked as a versatile ingredient. While it’s commonly associated with drinking or used to enhance the flavor of certain dishes, beer can actually be a fantastic ingredient in its own right. In this recipe, we’ll explore how beer can elevate a classic dish like fried chicken thighs, and pair it with creamy grits and a delicious charred corn-red onion relish.

Ingredients

Fried Chicken Thighs

• 6 bone-in, skin-on chicken thighs
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup of your favorite beer (pale ale works great!)
• Vegetable oil for frying

Grits

• 1 cup corn grits
• 4 cups chicken broth
• 1 cup milk
• 4 tablespoons unsalted butter
• Salt and pepper to taste

Charred Corn–Red Onion Relish

• 2 ears of corn, husked
• 1 medium red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste

Instructions

Fried Chicken Thighs

1. In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Set aside.
2. In a separate bowl, pour in the beer.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Dip each chicken thigh in the flour mixture, then dunk it in the beer, allowing any excess batter to drip off.
5. Carefully place the chicken thighs in the hot oil, skin-side down.
6. Cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through.
7. Transfer the chicken thighs to a paper towel-lined plate to drain excess oil.

Grits

1. In a large saucepan, bring the chicken broth and milk to a boil.
2. Gradually whisk in the corn grits, reduce the heat to low, and cover.
3. Cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
4. Remove from heat and stir in the butter until melted and fully incorporated.
5. Season with salt and pepper to taste.

Charred Corn–Red Onion Relish

1. Preheat grill or grill pan to medium-high heat.
2. Brush the corn and red onion slices with olive oil.
3. Grill the corn, turning occasionally, until charred and cooked through, about 8 minutes.
4. Grill the red onion slices until softened and slightly charred, about 4 minutes per side.
5. Remove the corn kernels from the cob and place in a bowl.
6. Finely chop the grilled red onion and add to the bowl with corn kernels.
7. Add lime juice, chopped cilantro, salt, and pepper to taste. Mix well to combine.

Plating

To serve, place a generous spoonful of creamy grits on each plate, top with a fried chicken thigh, and spoon the charred corn-red onion relish over the chicken. Serve immediately and enjoy!