Drew Swantak 

David Burke's Beer Bacon and Legs Recipe

Total Time:  1 hour, 30 minutes
Yield:  4 servings


  • 2 quarts vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 cup chopped green onions
  • 2 teaspoons curry powder
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 (12-ounce) bottle Samuel Adams Boston Lager
  • 1 large egg yolk
  • 3 tablespoons Dijon mustard
  • 12 skin-on chicken drumsticks
  • 1 pound thick-cut bacon
  • 1 cup maple syrup
  • 1/2 bottle (3/4 cup) Samuel Adams Boston Lager
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon salt
  • 2 medium russet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1/2 head cauliflower, cut into small florets
  • 3 sprigs of thyme, leaves picked
  • 2 green onions, chopped
  • 3 tablespoons olive oil
  • 4 tablespoons (1/2 stick) butter
  • Salt and pepper to taste
  • 1 (12-ounce) bottle Samuel Adams Boston Lager
  • 2 egg whites
  • 1 iSi charger (optional)


  • Heat oil to 315℉ in a deep-fat fryer or a large heavy-bottomed pot fitted with an oil thermometer. Preheat oven to 400℉.
  • In a large bowl, whisk together 2 cups flour, onions, curry powder, salt, and cayenne. Add beer, egg yolk, and mustard. Mix until just combined.
  • Place remaining 1/2 cup flour in a shallow dish and dredge 4 drumsticks in flour. Dip drumsticks in batter and fry for 15-20 minutes, until golden brown. Transfer to a wire rack or paper towels to drain. Repeat with remaining drumsticks in two batches.
  • During the second batch, make the bacon. Place bacon in an even layer on a rimmed baking sheet and cook in oven until crispy, about 20 minutes.
  • Combine maple syrup, beer, black pepper, and salt in a medium saucepan. Bring to a simmer over medium heat, and cook, stirring often, until it’s thicker than syrup, about 20 minutes.
  • Start the cauliflower hash. Warm oil in a large skillet over medium-high heat until shimmering. Add potatoes and saute until browned, about 6 minutes. Reduce heat to medium, add onions; cook until soft. Add peppers and cauliflower; cook until soft, about 10 minutes. Add butter, remove from heat, stir in thyme and green onions.
  • When maple-beer glaze is ready, brush a thick layer over the bacon and bake until caramelized, 10 minutes.
  • While third batch of chicken cooks, pour egg whites and beer into an iSi whipped cream dispenser and load it with one charger of nitrous oxide. Shake well.
  • On each plate, scoop a straight line of hash across the middle. Place 3 drumsticks alongside the hash. Cross 3-4 strips of bacon over the chicken. Top with beer foam when serving.
Drew Swantak