Beer Battered Chicken Nuggets Food

BEER-BATTER CHICKEN FINGERS

Steps:

• Mix together flour and salt.
• Add the beer.
• Using a whisk, mix well and then add water and mix until smooth.
• Add the egg yolk and mix well.
• Add the beaten egg white and mix well.
• Place into refrigerator for at least 2 hours.
• Mix the Worcestershire sauce and hot sauce together and add chicken strips.
• Allow chicken to marinate for at least 10 minutes.
• Roll chicken in your batter.
• Deep fry until golden brown, then drain on a paper towel.
• Serve with your favorite dipping sauce.

OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK

Steps:

• In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
• Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
• In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
• Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
• Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
• Serve chicken hot, room temperature or cold.

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.

CRISPY, BATTERED CHICKEN NUGGETS

Steps:

• Instructions.
• Fill fryer or heavy bottomed pot with at least 2 inches of peanut oil. Bring to 350 degrees F.
• Combine remaining ingredients except chicken in a medium bowl and whisk until smooth.
• Add chicken and toss to coat. Let sit in fridge while oil heats up (10 minutes).
• When oil is ready fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from fryer and let drain on a paper towel lined plate.
• Enjoy!