Beer Batter Fried Chicken Food

BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY

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 CHICKEN

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.

BEER BATTER FRIED CHICKEN

Steps:

• in a pot large enough for the chicken.
• place chicken and add water, just above chicken level.
• bring water to a boil.
• boil chicken for 20 to 25 minutes.
• remove chicken from water, drain and pat dry.
• Sauce:.
• mix sour cream and green onions.
• chill in fridge.
• Batter:.
• in bowl mix flour, chili powder, baking powder, granulated garlic, salt, cumin, pepper.
• add beer a little at a time, mixing well
• in another bowl beat egg white until stiff.
• mix egg white into batter mixture, mix again.
• dip chicken into batter.
• deep fry chicken until golden brown.
• remove from oil and let drain.
• keep chicken warm while you finish frying the rest of the chicken.
• serve chicken with sauce.

BEER BATTERED FRIED CHICKEN

Steps:

• Soak chicken pieces in ice water for 30 minutes.
• preheat oven to 200 degrees.
• Fill a large pot with enough oil to reach a 2 inch depth.
• heat oil to 365 degrees.
• In a large bowl, whisk together beer and eggs.
• Whisk in 2 cups of flour and cornstarch and salt into the beer and egg mixture until smooth.
• Place remaining flour in a shallow bowl.
• Season the chicken with salt and pepper, then coat with flour.
• Transfer to the beer batter and coat.
• Place chicken into hot oil with tongs. Keep oil at 365 degrees at all times.
• cook about 15 minutes for dark meat pieces and 10 minutes for white meat.
• Place cooked chicken on paper towels to drain.
• Season chicken and serve.

BEER BATTERED CHICKEN

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.

CHICKEN - BEER BATTERED FRIED CHICKEN

Steps:

• In a small mixing bowl add flour, egg, garlic powder and black pepper. Stir in 1 1/2 cup of beer. You can add more/less beer to reach desired consistency. Mix Well.
• Once batter is mixed, place flour on plate and coat chicken pieces with flour. Then coat with batter and place in deep fryer for 15-20 minutes, or until golden brown and at least 165 degrees inside. Don't cook too much at once, or the oil will get cooled down too far and will soak in making your chicken soggy.

BEER BATTER FOR DEEP FRIED CHICKEN

Steps:

• Mix egg, canola oil, salt and pepper, season all, and corn starch together in a large mixing bowl; mixing and cutting in the flour until the oil and egg are evenly distributed, and no large lumps are left.
• Slowly stir in the beer with a wire whisk and stir until smooth.
• Dip chicken pieces one at a time into batter mix until well coated.
• Drop pieces slowly into deep frier one piece at a time; follow fryer directions for cook time and temperature.

BEER BATTER FRIED CHICKEN

Steps:

• Rinse chicken.
• In a large saucepan, cover chicken with lightly salted water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 minutes.
• Drain.
• Pat dry with paper towels.
• For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper.
• In another bowl stir together egg and beer; add to bisquick mixture.
• Beat until smooth.
• Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees.
• Dip chicken pieces, one at a time, into batter, gently shaking off excess batter.
• Carefully lower into the hot oil.
• Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once.
• Drain well on paper towels.
• Keep warm.