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Light and crispy on the outside with a fork-tender inside, Beer Battered Chicken is an instant classic! Make it for dinner along with a salad, or enjoy it as an appetizer along with – what else – a tall glass of beer!
Add a side of pizza fries, cheesy bread, or even grilled vegetables to make it a complete, delicious meal.
If you love beer battered fish, you’re sure to love beer battered chicken! Similar to my crispy buttermilk fried chicken but with its own unique twist, you’ll use beer in the batter for lightness and flavor. It’s so easy to make this beer battered fried chicken at home you may never order it out again. Keep your beer cold so that it reacts well with the hot oil, instantly creating the crispy coating.
Why This Recipe Works
- Affordable. With the familiar taste of the crispy fried chicken you order out, this recipe mainly needs pantry basics to make. You can also use any less-expensive light beer you wish, keeping this a budget-friendly choice.
- Surprisingly easy. While you’ll have to make the batter and set up a dredging station, this recipe is not time consuming or difficult to make once you get started.
- Light and crisp. There’s something magical that happens when you make a beer batter and fry it in hot oil. The beer reacts with the oil so that the coating turns incredibly crisp and light, and never greasy.
What You’ll Need
Here’s a look at the ingredients you’ll need to make this beer battered chicken recipe. The full ingredient amounts are in the recipe card at the end of this post.
- Chicken – Keep it easy and pick up a package of boneless skinless chicken breasts. You’ll need abut 1 ½ pounds of chicken.
- Salt and Black Pepper – I use Kosher salt and freshly ground pepper.
- All-Purpose Flour – All-purpose flour is used both in the dredging mixture and the batter.
- Seasonings- Salt, onion powder, garlic, cayenne pepper, and smoked paprika add depth of flavor.
- Baking Powder – A little baking powder helps the coating to stay light and crispy.
- Light Beer – A light beer is best in this recipe so that it doesn’t overpower the taste of the chicken. Keep the beer cold in the fridge until you’re ready to use it.
- Vegetable Oil – Neutral-tasting vegetable oil is used to fry the chicken.
What Beer Is Best For Beer Batter?
A pale ale or a light lager are the best beers to use for beer battered chicken so that the finished dish is not overpowered by a strong beer taste. Some examples of these beers include Sierra Nevada Pale Ale, Deschutes Mirror Pond, or more affordable beers such as Miller Lite or Coors Light.
How To Make Beer Battered Chicken
I’ve outlined how to make this recipe in the photos below. Find the detailed instructions in the recipe card lower down.
- Prepare: Slice the chicken into 1-inch-thick strips and season them with salt and pepper.
- Make the dredging mix: Combine the all-purpose flour, kosher salt, onion powder, and cayenne pepper.
- Make the batter: Whisk together all-purpose flour, kosher salt, baking powder, and smoked paprika then whisk in the beer until thick.
- Dredge the chicken: Coat each chicken strip in the flour mixture.
- Heat the batter: Add the vegetable oil to a deep frying pan and heat it to 350°F.
- Batter the chicken: Dip each flour-coated chicken strip into the beer batter, then fry the chicken for 4-5 minutes on each side.
- Drain: Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain.
Can Kids Eat Beer Battered Fried Chicken?
Yes, kids can eat beer battered fried chicken. During the cooking process most of the alcohol will evaporate leaving behind just a light taste and a crisp coating. There’s also a relatively low amount of beer in the recipe. However, if you prefer that your kids not have any alcohol, you can substitute a non-alcoholic beer in the batter.
Cook’s Tips for Success
- Experiment with Your Beer Choice: While I believe that a lighter beer is best for making beer battered fried chicken, especially if you’re keeping it family-friendly, if you love the taste of beer you may wish to try other choices. For a richer taste, experiment with a slightly darker beer like a brown ale or stout. Keep in mind, though, that this will add more depth and bitterness to the batter.
- Keep the Beer Cold and the Oil Hot: To achieve the crispiest coating, ensure the batter is cold and the oil is hot before frying. Fry the chicken in small batches to maintain the oil temperature.
- Drain After Cooking: Drain the chicken on a cooling rack set over paper towels so that a bit of the oil drips off before serving.
- Serve Right Away: This beer battered chicken recipe is best eaten as soon as it’s made to ensure the best texture and flavor. Serve it immediately (after letting it drain for a minute) with a side of my mayo sriracha that I use for my coconut chicken tenders.
- Make it in the Air Fryer: You can make beer battered fried chicken in the air fryer if you wish. Start by heating the air fryer to 380°F, place the battered fish in the basket, and spray it with nonstick cooking spray. Then, cook the chicken for 12 minutes until crisp.
What To Serve It With
Enjoy steaming bites of beer-battered chicken as an appetizer, or round it out into dinner! Beer battered chicken is so good with dipping sauces! The spicy mayo sauce I have included in this recipe offers a creamy, spicy kick that contrasts perfectly with the crispy chicken. Or, serve the chicken with tartar sauce, borrow my honey mustard sauce recipe from this Alice springs chicken, or serve it with ranch dressing or a simple squeeze of lemon juice.
Add a side of raw veggies to balance out the fried chicken! I always love an avocado tomato salad, and a slaw like my Asian cabbage slaw recipe adds some fresh crunch.
Keep the fried theme going with classic french fries, garlic fries, or veggie fries, like my Parmesan panko asparagus fries. Make a cheesy batch of Parmesan crusted potatoes to serve with beer battered chicken.
Proper Storage
Like most fried foods, beer battered chicken tastes the best when it’s hot and fresh. If you have leftovers, you can certainly save them for another time. Here’s how:
- Fridge – Place any leftover, cooled pieces of chicken in an airtight container and store it in the fridge for up to 2 days.
- To Reheat – Set a wire rack on top of a baking sheet, place the pieces of chicken on the rack, and reheat in a 350°F oven for 10-15 minutes until hot. Or, use the air fryer: Heat the air fryer to 400°F and reheat the chicken for 5-7 minutes.
More Easy Chicken Recipes
- Teriyaki Chicken Recipe
- Chicken Nuggets Recipe
- Sun Dried Tomato Chicken
- Chicken and Sausage Jambalaya
- Chicken Wonton Tacos
Beer Battered Chicken
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch-thick strips
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
For Dredging:
- 1½ cups all-purpose flour
- ⅓ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
For Batter:
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon smoked paprika
- 1⅓ cup pale ale or other light beer, cold
- 2-3 cups vegetable oil, for frying
For Serving:
- spicy sriracha mayo sauce, for serving
- lemon wedges, for serving
Instructions
Chicken
- On a clean cutting board, use a sharp knife to slice the chicken breasts into 1-inch-thick strips, aiming for uniform size to ensure even cooking.
- Place the chicken strips in a large bowl, and sprinkle with kosher salt, freshly ground black pepper, and garlic powder. Mix well to evenly coat each piece with seasoning. Set aside.
Dredging Mixture
- In a shallow dish, combine all-purpose flour, kosher salt, onion powder, and cayenne pepper.
- Stir the mixture until the spices are evenly distributed throughout the flour. This dredging mixture will help the batter adhere to the chicken and add flavor.
Batter
- In a large mixing bowl, whisk together all-purpose flour, kosher salt, baking powder, and smoked paprika until well combined.
- Gradually pour in the cold pale ale while continuing to whisk to avoid lumps. The goal is to achieve a smooth, thick batter with a consistency similar to pancake batter.
- If the batter appears too thick, add a little more beer, one tablespoon at a time, until the desired consistency is reached.
Dredging the Chicken
- Coat each seasoned chicken strip in the flour mixture, pressing lightly to ensure full coverage. Shake off any excess flour to prevent clumping when frying.
- Pour vegetable oil into a deep frying pan, large skillet, or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F.
- If a thermometer is not available, test the oil by dropping a small bit of batter into it. The batter should sizzle and rise to the surface immediately, indicating that the oil is ready for frying.
Frying the Chicken
- Working in batches, dip each flour-coated chicken strip into the beer batter, ensuring it is fully coated.
- Carefully lower the battered chicken into the hot oil. Fry for approximately 4-5 minutes on each side, or until golden brown and crispy.
- Ensure the chicken is cooked through by cutting it into one of the thicker strips to check that it is no longer pink in the center.
- Remove the fried chicken from the oil using a slotted spoon or tongs, and place it on a plate lined with paper towels to drain excess oil. Repeat the process with the remaining chicken, avoiding overcrowding the pan.
Serving
- Arrange the crispy beer-battered chicken on a serving platter. Serve immediately while hot with desired dipping sauce and lemon wedges.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
