- 8
Ingredients
- 1 1/2 cups flour, plus 1 1/2 cups separated
- 12 ounces light beer
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 chipotles in adobo, minced
- 4 large boneless chicken breast, sliced into 1/2-thick strips
- Canola oil for frying
Preparation
Step 1
1. In a large bowl, add the 1½ cups of flour, baking powder, paprika, salt, and pepper. Whisk in the beer until most of the lumps are gone. Fold in the chipotles, cover and let it set for 1 to 2 hours at room temperature.
2. Remove chicken from the refrigerator 30 minutes before you are going to cook it so it comes to room temperature. In a small fryer, or heavy pot, fill with 2/3 canola oil. Preheat to medium/high heat for 13 to 15 minutes. Oil should be at least 350ºF to 365ºF. Prepare a baking pan and top it with a wire cooling rack, set it aside. Preheat oven to 200ºF.
3. Add the the extra 1½ cups of flour to another bowl and season lightly with salt and pepper. Toss half of the chicken in until evenly coated and shake off excess flour. Dip up to 3 pieces into beer batter and carefully drop 1 strip at a time into hot oil. Cook, turning once for just 2 to 4 minutes or until golden brown. Remove from hot oil using a metal spider utensil and transfer them onto cooling rack. Keep them warm in the oven. Serve with your favorite salsa or sauce. Yields up to 8 servings.