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.
- 1- 2 large eggs
- ¾ -1 ¾ cup beer
- 1 - 2 cups all-purpose flour
- 1 - 2 teaspoons baking soda
- 1 - 3 teaspoons salt
- ground black pepper
- 3 - 6 chicken breast halves, skinless, then boneless
- 1 ¼ cup vegetable oil
- Beat the egg lightly with a whisk.
- 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.
- Cut chicken breasts in half lengthwise.
- 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).
- Using tongs to hold chicken strips, dip into the batter; allow the excess to drip off.
- Remove and carefully lower, one by one, into the hot oil. After about 1 minute, just turn the strips.
- 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.
- Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce, as well as over rice.