Beer battered chicken is so simple and delicious. I always serve this up at ball games and parties. Believe me, the recipe is always an instant hit. You can serve these delightful strips of chicken up as is or with your favorite condiment. Give this a try and let us know what you think.
There are a few tips to making this recipe First, I always use boneless, skinless chicken breasts which seem to work about the best. The spices are really easy to remember as they are 5 halves. This seems to spice the batter up nicely, but you can adjust them according to your liking. Becks is one of my favorites beers, so I use it. You, however, can use the beer of your choice. Sometimes a nice malt goes well with the recipe. I try to have my oil heated to about 350 degrees F. There is no need to get too fussy with thermometers. You can just toss a bit of flour in, if it sizzles, you know it’s done.
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- 4 boneless skinless chicken breasts
- 2 cups of all purpose flour
- 1/2 tsp of chili powder
- 1/2 tsp of salt
- 1 tsp of onion powder
- 1/2 tsp of garlic powder
- 300 ml of beer
- Cut the chicken breasts into strips about 3/4 to 1 inch in width.
- Add one cup of the flour to a bowl. Add in the onion powder, garlic powder, chili powder, salt, pepper and mix until well combined.
- Add the other cup of flour and the beer to a separate bowl. Mix until it’s well incorporated and a foamy batter forms.
- Dredge the chicken, in batches, in the flour mixture until it’s fully coated.
- Dip each piece in the beer batter.
- Place the chicken pieces, in batches, into hot oil at about 350 degrees. Fry it for about 3 minutes, on each side, until it’s crisp and golden brown.
- Serve your beer battered chicken with your favorite condiment and enjoy.
