Death Tenders and Beer Cheese

Death Tenders and Beer Cheese

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 2 chicken breasts
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 eggs
• 2 tbsp kosher salt
• 2 tbsp cracked black pepper
• 2 tbsp cayenne pepper
• 1 tsp plus 1/2 tsp curry powder, divided
• 1/2 can evaporated milk
• 1 (12 oz) can beer
• 1 cup sharp cheddar, shredded
• 1 cup jalapeno jack cheese, shredded
• 5 habaneros
• 1 red bell pepper
• 5 oz (250 ml) white vinegar
• 4 oz (100 ml) water
• 5 cloves garlic
• ¼ onion, chopped
• Neutral oil for frying, such as canola or vegetable oil

Method:

Heat enough oil for deep frying in a large heavy bottomed pot or Dutch oven to 400 F (204 C).

Add beer to a pot on high heat and reduce by half. Add evaporated milk and heat on low. Just before boiling add cheese and take off the heat.

In another pot on high heat, add habaneros, garlic, red pepper, vinegar, water, and onion and cook until tender, about 15 minutes. Blend to make hot sauce.

Slice each chicken breast in thirds and place in buttermilk with 1 tsp curry powder. Beat eggs and add them to buttermilk and chicken.

In a bowl, mix flour, corn starch, salt, pepper, cayenne and 1/2 tsp curry powder.

Dip chicken in flour mix and back in buttermilk, then again in flour. Carefully add to the hot oil and fry until cooked.

Coat with hot sauce and serve with beer cheese.