Dried chicken for beer at home

Spicy, fragrant, natural, delicious snack! Dried chicken for beer is easy and simple to make at home. Appetizing, spicy, with a slight garlic tint, and most importantly, a dietary chicken will please all lovers of delicacies. The recipe is suitable for both a snack and a festive table.

Pirko Rita

Recipe author

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Composition / ingredients

Servings:

Chicken breasts

Garlic powder

Sea salt

Sugar

Hop-suneli

Paprika

Cognac

Ground black pepper

Ground red pepper

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 68 % 19 g

Fats 7 % 2 g

Carbohydrates 25 % 7 g

143 kcal

GI: 43 / 0 / 57

Step-by-step cooking

Cooking time: 9 d

Step 1:
How to make dried chicken for beer at home? To begin with, prepare the chicken meat for further crumbling it in spices. Either separate the fillet from the bone, or use a ready-made chicken fillet. After that, wash the breasts well and dry them with paper towels.
Step 2:
Take a deep container and pour into it ground black pepper, ground red hot pepper, granulated sugar and salt. Mix them thoroughly. Then pour a little brandy into this mixture and mix everything again. You can replace cognac with vodka, whiskey or brandy.
Step 3:
Rub each fillet breast generously with the resulting aromatic mixture and put it in the same container with spices, sprinkling the fillet with the remnants of the prepared seasoning on top. Cover the container with a lid or cling film and refrigerate for 24 hours.
Step 4:
After the incident of this time, remove the container from the refrigerator, drain the resulting liquid and thoroughly rinse the pieces of chicken meat under running water. And again, dry them thoroughly with paper towels.
Step 5:
Prepare the mixture for coating the chicken. Take a deep container again and pour into it ground black pepper, ground red pepper, paprika, hops-suneli and dry garlic. If desired, garlic can be replaced with fresh. In this case, it will need to be finely chopped: grate on a fine grater or grind with a garlic press.
Step 6:
Mix all the spices and roll the chicken breasts in them, rubbing the resulting spice mixture well into the meat.
Step 7:
Take one breast, wrap it in gauze, folded in 2-3 layers, or cotton cloth. Do the same with the second piece. When both pieces are prepared, take a small foam mold, put some wooden skewers or Chinese sticks on it, put chicken breasts wrapped in gauze on them (there should be good air ventilation). Store all this construction with fillet pieces in the refrigerator for 7 days.
Step 8:
Serve the finished dried chicken to the table, sliced into thin layers. Enjoy your meal!

The chicken turns out to be quite tasty, but no one canceled the experiments. Next time I want to cook it according to the same recipe, but adding other spices. Garlic gives chicken meat a special flavor, so I wouldn't rule it out. But I'm ready to "play" with the rest of the seasonings.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.