Beer Battered Chicken
Golden and crispy on the outside and tender on the inside, this Beer Battered Chicken is hearty enough for dinner with a fresh salad or perfect as a crowd-pleasing appetizer.
Servings: 6
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
Calories: 1025kcal | Carbohydrates: 50g | Protein: 31g | Fat: 76g | Saturated Fat: 12g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 723mg | Potassium: 515mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 4mg
