Crispy Beer-Battered Fried Chicken

Ingredients

• Marinade

  • 1 ½ cups (375 ml) dill pickle juice
  • 1 tsp salt
  • 1 tsp (5 ml) hot sauce Frank’s Red Hot^® style
  • 8 boneless, skinless chicken thighs
  • 4 boneless, skinless chicken breasts, halved

• Coating

  • 3 cups (450 g) unbleached all-purpose flour
  • ¼ cup (35 g) cornstarch
  • 1 ½ tsp sweet paprika
  • 1 ½ tsp dry mustard
  • 1 ½ tsp salt
  • 1 ½ tsp ground black pepper

• Beer Batter

  • 2 cups (300 g) unbleached all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 ¼ cups (560 ml) blonde ale, cold
  • Canola oil, for frying