1 Picture
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast halves
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1/2 cup cold beer
- 3 cups oil for frying
- 1/2 cup all-purpose flour
Details
Preparation
Step 1
1. Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
2. Heat oil in a deep heavy skillet to 375 degrees F.
3. Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
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REVIEWS:
Very good. Customizable easy and delish. Notes on batter frying. let the flour rest in the batter at least 20 minutes in the fridge. Half the comments about bland and floury probably are eliminated by letting it rest - almost any time you add a fat or liquid to flour you want to let it set. (and baking powder, not Soda - PLEASE) MAKER SURE to get the excess batter off, let it drain, shake it...whatever. Batter is not like flour-egg-flour. It'll be too much if you just batter it and drop it into the fryer. If you want season either season the batter (not the dredging flour) or sprinkle you Paul Prudhomme or what have you IMMEDIATELY after it comes out of the oil and no one will say bland again (that way you can also season separately for kids and adults). I used thighs because chix breats have no flavour and it worked fine. If the chicken isn't cooking, wrap it in foil and bake for 5-10 minutes...it'll be just fine. Great and easy recipe for batter fried that can be changed for your taste.
The recipe was very easy to follow and was easier to cook. The only problem was that the batter was bland so I had to spice it up a bit with salt, pepper, more beer and garlic powder. I will use this recipe again and try different things with it. Thanks for sharing:)
I like a light batter, and while this one was not quite light enough, I just added a bit more beer to make the batter the consistency I wanted and it worked well. I also added some Montreal STEAK seasoning to my second batch, which brought the flavor of the chicken out.
I have been using this recipe for a few months and it is something both my husband and I enjoy and the leftover batter is just enough for a side of fried mushrooms. However, we always add salt, pepper, and a little garlic powder to the 1/2 cup of flour used for dredging, and usually end up using about 3/4ths of a cup of beer.
If I made this recipe again I would add at least salt if not pepper to the flour. The flavor was kind of bland. The batter was not crunchy but I think that was me not the recipe. I think the oil has to be the right temp. to get it crunchy. I would make it again and try different temp's for the oil.
I used this batter for shrimp in my Fry Daddy with the additions of garlic and onion powders and cayenne pepper. A nice Asian dipping sauce helped to make this a great appetizer! Thanks Nathan!
I took the advice of other reviewers and added seasoning. I added Cajun seasoning to both the batter and to the flour mixture. They were really really good. I made these for my picky kids and they totally loved them as did my DH who kept coming in to get more ;)
I have made this twice and it is great. However, I did add some hot wing powder to the dredging flour. Wow!
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TIMSPICKLE
Jan. 14, 2003
14
This recipe was not at all what I thought it would be. It did not turn out crispy. It was more like soft bread. It turned out to be a wonderful golden color making you think it would be nice and crispy. My temperature setting for the oil was accurate and fried for the proper amount of time. The taste was like eating paper. There was no taste. I could add a large amount of seasonings, but I don't think that I will be making this again for fear of wasting more flour, , seasonings, eggs, and beer. I will stick to my mother's secret method of frying chicken. It has some wonderful flavors!
The chicken was very bland. I had to dip it in barbecue sauce or soy sauce to add flavor. It was also very messy.
The base recipe is perfect. It makes perfect beer battered chicken, but I read that it was bland, so I always add seasonings that I like- to the chicken when in strips, to the flour to dip chicken in, as well as the batter for some kick - I add cayenne pepper, garlic powder, onion powder and some seasoning salt. I also add a bit more beer, maybe more like 2/3 cup rather than 1/2 cup.
I am a 15 year old male who loves to cook. I made this recipe (along with baked potatoes and Green Beans) for my family and it was a hit. We had a guest over and he had to take the recipe home to his wife. I went ahead and used a whole can of beer and I let the better set in the fridge for about 15 minutes well I prepared everything else. I also added Garlic Powder and Crushed Red Pepper. The only complaint I have is the amount of oil this recipe calls for. I doubled everything, and I still only needed 2 cups of oil, so I don't see how the original recipe would ever need 3 cups!
I love this recipe! I did add more beer to it. This recipe will come out the way you make it come out if you buy a cheap beer it will not be as flavorful. I've made this with Sam Adam's beer and also Harpoons IPA. They have the same batter consistancy as Chinese chicken fingers. they're verrry good!
This was a very easy to follow recipe. However it was bland but I felt it still had a good taste to it. It was just missing something.. So on the remaining batter I added seasoning of my choice and it was really good.
The batter turned out great! The only thing i would change is that it needs seasoning. My husband and I both enjoyed this and he is in the restaurant business. Will will try this again, only kicking it up with some cajun spice. Nice recipe Nathan.
I really have mixed feelings about this recipe. On one hand, it is a good basic recipe which can be easily modified with different seasonings and ingredients, and it is also easy to prepare. However, I felt it was too messy and time consuming and wasn't good enough to replace frozen chicken tenders. I used a combination of beers and also added ALOT of additional seasoning. The taste and consistency of the batter was good, but it made a colossal mess of my deep fryer and took forever. I won't use this recipe again.
Easy recipe! Good results, used old bay and Honey in the batter. Use a strong beer, light beer leaves no flavor. We used this recipe for catfish, excellent!!!
This recipe was great...but definately needed some spice to it. I added cajun seasoning to the flour. Every wanted seconds. This recipe is also great w/shrimp as well!
Quite delicious! I made a few changes: I'm using up leftover turkey & I substituted leftover wine for the beer. And, seeing that turkey tends toward the bland, I put half a teaspoon of salt, ditto paprika, a shake of black pepper & a dash of Tabasco sauce in the mix. It was light, crisp & delectable: my son wants me to make it again!
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