Blake Shelton is a 44-year-old American country singer and current judge on the American singing competition “The Voice.”
Although he has previously been married to Kaynette Williams from 2003-2006 and country singer Miranda Lambert from 2011-2015, there are new rumors that he has secretly wed fellow “The Voice” judge Gwen Stefani, who he has been seeing since 2015.
Although the singer might be known for his country music, many are unaware that the Oklahoma-born native is actually a fantastic chef as well!
Old Red Restaurant Chain
One of the most popular dishes on his menu is the “Champagne of Fried Chicken.”
The “Champagne” actually refers to 3 bottles of Miller High Life, which serves as a brine for the chicken and helps keep it moist through the frying process.
Check out the the complete recipe below!
Champagne Of Fried Chicken
Ingredients for 4-6 Servings:
- ¾ cup dill pickle brine
- 3 Tbsp kosher salt, divided
- 3 (12-oz) bottles Miller High Life, divided
- 1 fresh thyme sprig
- 1 bay leaf
- 1 whole chicken, cut into 8-10 pieces
- Canola oil, for frying
- 2 cups all-purpose flour
- ½ cup finely ground cornmeal
- 2 Tbsp smoked paprika
- 1½ Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 tsp dried thyme
- 1 tsp cayenne
- Flake sea salt, for garnish
Cook It At Home
In a small pan, mix the pickle brine with 2 tbsp of salt and bring it to a boil. Cook the mixture for 1-2 minutes and stir until the salt dissolves.
Remove from heat and stir in 2 bottles of beer; then, stir in the thyme sprig and bay leaf. Transfer the mixture to a bowl large enough to hold both the brine and the chicken.
Let the brine cool to room temperature and then refrigerate until cold. Add the chicken to the brine, and then refrigerate overnight, or at least 6-12 hours.
If you don’t have a deep fryer on hand, heat a large Dutch oven or pot with 3 inches of oil and heat it to 350°F.
Combine flour, cornmeal, 1 tbsp of kosher salt, paprika, pepper, onion powder, garlic powder, dried thyme, and cayenne in a pie plate.
Pour the remaining bottle of beer into a shallow bowl and set a wire rack over a sheet pan.
Remove a piece of chicken from the brine, shaking off the excess brine. Dredge in the flour mixture, dip in the beer, and dredge it again in the flour mixture. Place it on the wire rack and let it sit for at least 3 minutes. Repeat with all remaining pieces of chicken.
Fry each piece for 8-10 minutes, making sure to turn halfway through cooking. Cook until the skin is golden and crispy and the chicken has an internal temperature of 165°F.
Place on a plate lined with paper towels and sprinkle with flakey sea salt to finish!
Kick It Up A Notch!
If you are looking for a spicier version of the recipe, simply substitute the spices listed above for Shelton’s secret hot Aw Sh*t spice blend for an extra kick!
The complete recipe serves 4-6, but can easily be doubled to please a larger crowd!
If you’re looking for more Shelton news, keep scrolling to get more details on his relationship with Gwen Stefani!