Farmhouse Ale-Braised Rabbit and Wild Acres Lemon Fried Chicken


Wild Acres Lemon Fried Chicken

1 Wild Acres chicken (about 2 ½ pounds), backbone removed. Cut chicken into 8 pieces.


1          gal water

3          cups salt

½         cup sugar

1          head of garlic, cut in half horizontally

6          sprigs thyme

3          sprigs rosemary

6          bay leaves

2          Tbsp whole black peppercorns

2          lemons, cut in half


3          cups all purpose flour

2          Tbsp garlic powder

2          Tbsp onion powder

2          Tbsp cayenne pepper

2          cups buttermilk

Bring all of the brine ingredients to a boil in a 6-quart stockpot. Once the brine comes to a boil, remove from the heat and stir to dissolve the sugar and salt. Carefully pour the brine into an 8-quart container and refrigerate until cold. Once the brine is fully chilled, add the chicken and brine overnight. The following day, remove the chicken and discard the brine. Pat the chicken dry with a towel and allow it to dry for a half hour or so.

Related Post: Stout-Braised Chuck Roast and More

In a large cast iron skillet bring 4 cups of canola oil up to 350°F. Combine all of the dredge ingredients into a medium sized bowl. Place buttermilk into a separate medium sized bowl. Starting with the buttermilk dip the chicken to coat, then dredge in the flour mixture. Repeat the process. The chicken should be dredged as follows: buttermilk, dredge, buttermilk, dredge. Carefully fry the chicken pieces in the 350°F oil until the internal temperature reaches 165°F (15–20 minutes).

To Serve: The fried chicken can be enjoyed hot or at room temperature. Serve with Summit Saga IPA


About The Chef

TJ Rawitzer is the new Executive Chef for Kim Bartmann’s restaurant group and will also open the group’s newest venture, Tiny Diner. In the past, Chef TJ worked as the executive chef at Masu in Northeast Minneapolis, the sous chef at La Belle Vie in Uptown, and D’Amico Cucina in downtown. Rawitzer is a graduate from the New England Culinary Institute and did an extensive internship at the highly regarded Arrows in Ogunquit, Maine. From there, he honed his skills learning more tips and techniques from some of the Midwest’s best chefs, working the line with Doug Flicker, cutting fish with Eric Anderson, and creating tasting menus with Tim McKee.

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