How to Make a Molson Brador Clone and Copeland's Chicken at Home
If you love the taste of Molson Brador, a strong Canadian lager, and Copeland's Chicken, a spicy and crispy dish from New Orleans, you might want to try making them at home. Here are some simple recipes that you can follow to recreate these delicious flavors.
Molson Brador Clone Recipe
Molson Brador is a 6.2% ABV lager that has a smooth and malty taste. It is brewed with corn and barley malt, and has a light hop bitterness. To make a clone of this beer, you will need the following ingredients:
6 lbs of light dry malt extract
1 lb of flaked corn
8 oz of crystal malt (20L)
1 oz of Hallertau hops (4.5% AA) for bittering
0.5 oz of Hallertau hops (4.5% AA) for flavoring
0.25 oz of Hallertau hops (4.5% AA) for aroma
Lager yeast (such as Wyeast 2007 or White Labs WLP830)
To brew this beer, follow these steps:
Steep the flaked corn and crystal malt in 2.5 gallons of water at 150ÂF for 30 minutes.
Remove the grains and bring the water to a boil.
Add the dry malt extract and the bittering hops and boil for 60 minutes.
Add the flavoring hops at 15 minutes before the end of the boil.
Add the aroma hops at 5 minutes before the end of the boil.
Cool the wort and transfer it to a fermenter.
Top up with water to make 5 gallons and pitch the yeast.
Ferment at 50ÂF for two weeks or until the gravity reaches 1.012.
Rack to a secondary fermenter and lager at 35ÂF for four weeks or until clear.
Bottle with priming sugar and condition at room temperature for two weeks or until carbonated.
Copeland's Chicken Recipe
Copeland's Chicken is a signature dish from Copeland's of New Orleans, a restaurant chain that serves authentic Cajun and Creole cuisine. It is a boneless chicken breast that is marinated in spices, coated in flour and cornmeal, deep-fried, and served with honey butter sauce. To make this dish, you will need the following ingredients:
4 boneless skinless chicken breasts
1/4 cup of vegetable oil
2 tbsp of Cajun seasoning
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of paprika
1/2 tsp of salt
1/4 tsp of black pepper
1/4 tsp of cayenne pepper
1 cup of all-purpose flour
1/4 cup of cornmeal
Oil for deep-frying
1/4 cup of butter
1/4 cup of honey
To make this dish, follow these steps:
Pound the chicken breasts to an even thickness and cut into four equal pieces.
In a large ziplock bag, combine the vegetable oil, Cajun seasoning, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Add the chicken pieces and seal the bag. Massage the bag to coat the chicken well and refrigerate for at least two hours or overnight.
In a shallow bowl, whisk together the flour and cornmeal.
In a small saucepan over low heat, melt the butter and stir in the honey. Keep warm until ready to serve.
In a large skillet over medium-high heat, heat about an inch of oil to 375ÂF.