For extra crispy chicken, try using club soda or sparkling water in place of the beer. Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy chicken. Feel free to experiment with different seasonings in the flour mixture, such as garlic powder, onion powder, paprika, or cayenne pepper.
Beer Battered Chicken
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS544
Transform ordinary chicken into a crispy, golden delight with this simple yet sensational beer batter recipe. The light and airy batter, infused with the subtle tang of beer, creates an irresistible coating that seals in the chicken's natural juices for a truly mouthwatering experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol131 mg
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Fiber1 g
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Protein31 g
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Saturated Fat3 g
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Sodium145 mg
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Sugar0 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Chicken: Cut the chicken breasts into 1-inch-thick strips. Pat dry with paper towels to ensure maximum crispiness. (5 minutes)
02 Step
Recipe View 10 mins Prepare the Batter: In a medium bowl, whisk together 1 cup of flour and the baking powder. Add the beaten eggs and cold beer. Stir until just combined; do not overmix. A few lumps are okay. Place the remaining 1/2 cup of flour in a separate shallow bowl. (10 minutes)
03 Step
Recipe View 15 mins Heat the Oil: In a deep, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature control. (15 minutes)
04 Step
Recipe View 20 mins Batter and Fry: Working in small batches (3-4 strips at a time), dredge each chicken strip in the flour, shaking off any excess. Then, dip the floured chicken into the beer batter, ensuring it's fully coated. Carefully lower the battered chicken into the hot oil. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165 degrees F (74 degrees C). (15-20 minutes)
05 Step
Recipe View 5 mins Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately while hot and crispy.
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Makayla Hansen
Oct 27, 2024I was a bit skeptical about using beer in the batter, but it turned out amazing! My family devoured it in minutes. Will definitely be making this again!
Grover Homenick
Nov 22, 2022Easy to follow recipe with great results. The chicken was perfectly cooked, and the batter was nice and airy. I recommend using a good quality beer for the best flavor.
Cecile Pollich
Nov 3, 2022This recipe is fantastic! The beer batter is so light and crispy, and the chicken stays incredibly juicy. I added a pinch of cayenne pepper to the flour for a little kick, and it was a hit!