BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY
Here's what you need: salted crisp, egg, beer, plain flour, baking soda, salt, pepper, chicken breast, salt, pepper, oil, ketchup, chip
Provided by Ellie Holland
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
- Pour into a bowl and set aside.
- Preheat a pot of oil to 350˚F (180˚C)
- Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
- Cut the chicken into strips and coat well in the batter, then the crisp coating.
- Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
- Transfer to some paper towel to soak up some of the excess oil.
- Serve with chips, your favourite sauces and leftover beer.
- Enjoy!
Nutrition Facts : Calories 943 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 3 grams, Protein 37 grams, Sugar 4 grams
BEER BATTERED FRIED BUTTERMILK CHICKEN
Make and share this Beer Battered Fried Buttermilk Chicken recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- MAKE THE BEER BATTER: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
- Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
- In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 350°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
Nutrition Facts : Calories 925.7, Fat 50.1, SaturatedFat 14.4, Cholesterol 237.9, Sodium 3262.8, Carbohydrate 44.1, Fiber 2.1, Sugar 6.2, Protein 64.8
BEER BATTERED CHICKEN
Make and share this Beer Battered Chicken recipe from Food.com.
Provided by paula giles
Categories Chicken
Time 45m
Yield 12 drumsticks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and salt in a bowl, whisk in beer.
- Let stand 30 minutes.
- Stir in parsley and onion.
- Salt and pepper chicken.
- In large skillet, heat 2 inches of the oil.
- Dip chicken in batter and fry until done and golden brown.
Nutrition Facts : Calories 493, Fat 19.3, SaturatedFat 5.3, Cholesterol 177.4, Sodium 476.2, Carbohydrate 26.2, Fiber 0.9, Sugar 0.2, Protein 45.8
BEER BATTERED CHICKEN
Easy to make, beer battered, deep fried chicken.
Provided by NATHAN TRUAX
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 25.3 g, Cholesterol 131.3 mg, Fat 16.5 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 2.9 g, Sodium 144.9 mg, Sugar 0.2 g
BEER BATTERED CHICKEN STRIPS
Make and share this Beer Battered Chicken Strips recipe from Food.com.
Provided by Marie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg lightly with a whisk.
- Beat in the beer, then dry ingredients, whisking til smooth.
- Cover and let stand for 25 to 30 minutes before using.
- Cut chicken breasts into strips lengthwise.
- Heat oil in 10" skillet over a medium-high heat until oil reaches desired temperature of 360º.
- Using tongs to hold chicken strips, dip in batter and allow excess to drip off.
- Remove and carefully lower, each one into the hot oil.
- After about 1 minute, turn the strips.
- Continue to turn the strips occasionally, cooking until golden brown and done.
- Transfer to a paper towel lined tray.
- Note: Cooking time is approximate and per batch.
WHISKEY MARINADED, BEER BATTERED, SOUTHERN FRIED CHICKEN
This is something I whipped up in my kitchen for the family for the first time tonight. Even my 2 year old ate her fill! I used boneless, skinless chicken thighs but any type of chicken will do.
Provided by Donntarbh
Categories Chicken
Time 2h25m
Yield 6-10 serving(s)
Number Of Ingredients 16
Steps:
- Marinade Preparation:.
- Mix liquid ingredients in a mixing bowl.
- Stir in herbs and spices.
- Pour over chicken.
- Marinade in refrigerator for 2 hours.
- Batter preparation:.
- Place 3 cups of flour in a large mixing bowl. Set the other two cups aside for later.
- Mix in ¾ tsp salt.
- Pour in 2 cups beer and whisk until evenly mixed. The mix will be thick.
- Slowly add small amounts of water, mixing thoroughly until batter is a pancake mix consistency. You may not need all of the water. Be careful not to thin the batter too much.
- Crack and add 3 eggs, mix thoroughly.
- Place in the refrigerator uncovered for at least one hour.
- Cooking Preparation:.
- Remove chicken marinade and beer batter from refrigerator.
- Place the two cups of flour set aside from the batter recipe on a plate or a flat surface.
- Heat oil in a frying pan to just before the smoke point (temperature varies by oil type). If the oil is smoking, reduce heat.
- Lightly flour chicken pieces and place in batter with a pair of tongs. After chicken pieces are thoroughly coated, SLOWLY place into the oil in the frying pan.
- Let cook for 5 to 7 minutes undisturbed and gently flip. Repeat process until the chicken pieces have reached an internal temperature of 170 degrees and is golden brown. It is important to let the chicken cook undisturbed, only moving it to flip.
- Place chicken on a wire baking rack to drain and cool (paper towels will cause the chicken to become soft and mushy on the bottom). Once cool, serve and enjoy!
- refrigerate any unused batter.
Nutrition Facts : Calories 2321.6, Fat 190.6, SaturatedFat 36.3, Cholesterol 263.1, Sodium 883.6, Carbohydrate 84.1, Fiber 2.9, Sugar 1.1, Protein 57.1
BEER-BATTERED CHICKEN WITH AMBER AIOLI
Serve this beer batter coated chicken hot with amber aioli - a perfect appetizer to delight your guests.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- In small bowl, mix aioli ingredients until smooth. Cover; refrigerate until ready to serve.
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In another small bowl, mix beer, 1 cup flour and 1 teaspoon mustard. Dip chicken pieces into 1/4 cup flour; coat with beer batter. Fry 5 to 6 chicken pieces at a time, 4 to 5 minutes or until golden brown. Serve hot with aioli.
Nutrition Facts : Calories 270, Carbohydrate 13 g, Cholesterol 35 mg, Fiber 0 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g
BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY
Here's what you need: salted crisp, egg, beer, plain flour, baking soda, salt, pepper, chicken breast, salt, pepper, oil, Sauce, chip
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
- Pour into a bowl and set aside.
- Preheat a pot of oil to 350˚F (180˚C)
- Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
- Cut the chicken into strips and coat well in the batter, then the crisp coating.
- Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
- Transfer to some paper towel to soak up some of the excess oil.
- Serve with chips, your favourite sauces and leftover beer.
- Enjoy!
BEER-BATTERED BUTTERMILK FRIED CHICKEN
A buttermilk soak and beer-battered coating creates extra-moist and delicious fried chicken.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
- Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
- In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
- Get more Food & Wine recipes
BEER-BATTERED FRIED BUTTERMILK CHICKEN
A buttermilk soak and beer-battered coating creates extra-moist and delicious fried chicken.
Provided by Russ Myers @Beegee1947
Categories Chicken
Number Of Ingredients 15
Steps:
- In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
- Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
- In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
- Note: The FRIED chicken can be kept at room temperature for up to 4 hours.
GLUTEN-FREE BEER BATTERED CHICKEN AND VEGGIES
Gluten-free version of everybody's favorite. The method and ingredient ratios were suggested to me by members of this site, then tweaked by me. I have tested this a few times and these ingredients are optimal for a simple batter which allow the flavor of the vegetables and chicken to shine through. My whole family enjoyed it, even those who aren't gluten-intolerant.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sliced bell pepper, onion, and zucchini on a paper towel.
- Whisk flour, baking powder, and salt together in a large bowl; add beer and sparkling water. Stir until batter just combined.
- Working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess; fry in preheated oil until golden brown, 2 to 4 minutes per side. Transfer vegetables to a plate lined with paper towels.
- Dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess oil on paper towels.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 84.2 g, Cholesterol 64.6 mg, Fat 21.6 g, Fiber 11.2 g, Protein 29.8 g, SaturatedFat 3.8 g, Sodium 1747 mg, Sugar 6.3 g
BEER-BATTERED CHICKEN WITH AMBER AIOLI
Serve this beer batter coated chicken hot with amber aioli - a perfect appetizer to delight your guests. 10 servings (2 chicken pieces each)
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In small bowl, mix aioli ingredients until smooth. Cover; refrigerate until ready to serve.
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In another small bowl, mix beer, 1 cup flour and 1 teaspoon mustard. Dip chicken pieces into 1/4 cup flour; coat with beer batter. Fry 5 to 6 chicken pieces at a time, 4 to 5 minutes or until golden brown. Serve hot with aioli.
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