Pub Fare Recipe

Prepare mashed potatoes

Peel and cut the potatoes into 1-inch chunks. Place in a pot and cover with cold water; add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well and return to the pot off the heat. Add 2 tablespoons unsalted butter, 1/4 cup whole milk, 1 tablespoon chopped chives, and 1/4 teaspoon black pepper; mash to a smooth but slightly textured consistency. Keep warm covered.

Make quick slaw

In a bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon brown sugar. Taste and season with a pinch of salt and pepper. Toss in 2 cups coleslaw mix and refrigerate until ready to use.

Brine/marinate chicken

Pat the chicken thighs dry and cut into burger-sized pieces or leave whole for a sandwich. In a bowl, combine 3/4 cup lager beer, 1 teaspoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper and 1 teaspoon kosher salt. Add the chicken, turn to coat, and let marinate for 20–30 minutes at room temperature (or up to 2 hours refrigerated).

Make beer batter

In a medium bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon granulated sugar. Grate or cut 6 tablespoons cold unsalted butter into small pieces and cut it into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs. In a separate small bowl whisk 1 large egg with 3 tablespoons buttermilk and pour into the flour mixture, then gradually whisk in the remaining 1/2 cup beer (reserve a little if batter seems too thin). Beat until a smooth, thick batter forms (add up to 2 tablespoons more flour or a splash more beer to reach a coating consistency).

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or deep frying pan so it reaches 1 to 1.5 inches up the sides. Heat over medium-high until the oil registers 350°F (175°C) or a small piece of batter sizzles and browns in about 30–40 seconds.

Coat and fry chicken

Remove the chicken from the marinade and lightly pat excess liquid off. Season with a little extra salt if needed. Dust each piece lightly with a bit of flour (from the batter bowl) to help the batter adhere, then dip into the beer batter to coat fully. Carefully place in the hot oil without overcrowding; fry in batches if necessary. Fry until golden brown and cooked through, about 4–6 minutes per side depending on thickness (internal temperature should reach 165°F/74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while remaining batches fry.

Warm buns and assemble

Slice buns and toast lightly in a skillet or under a broiler until golden. On the bottom bun layer a spoonful of mashed potatoes, place a piece of fried beer-battered chicken, top with a slice of cheddar cheese, a generous handful of prepared slaw, a few pickle slices, and squeeze half a lemon over the chicken for brightness. Cap with the top bun.

Finish and serve

Serve the assembled pub-style chicken sandwiches immediately with any remaining mashed potatoes and peas on the side. To prepare the peas: briefly steam 1/2 cup frozen peas for 2–3 minutes until bright green, toss with 1 teaspoon butter and a pinch of salt, then spoon next to the mash. Garnish sandwiches with remaining chopped chives if desired.