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Description Edit

This bold, countrified poultry dish is made and packed with real beer, flour, and baking soda and cooked to great, golden perfection. Serve up a red-hot, crispy treat with other side dishes so when it comes to beer and fried chicken, make the chicken strips crispier and tastier with other herbs and spices.

Ingredients Edit

Directions Edit

  1. Beat the egg lightly with a whisk.
  2. Beat out or mix up the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using.
  3. Cut chicken breasts in half lengthwise.
  4. Heat oil in a 10-inch skillet over a moderate-high heat until oil reaches the desired temperature of 360° F (or use the deep-fryer).
  5. Using tongs to hold chicken strips, dip into the batter; allow the excess to drip off.
  6. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, just turn the strips.
  7. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel lined tray.
  8. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce, as well as over rice.