Beer Battered Chicken Tenders Food

BEER BATTERED CHICKEN TENDERS

Steps:

• Add all ingredients for the first dredging bowl together in a large dish. Do the same with the second dredging bowl, ensuring the mixture is like a thin pancake batter. Add more beer as needed to thin it out.
• Dredge your chicken tenders in the flour mixture, shaking off any excess, then into the beer batter. Let the excess batter drip off and then dredge in the flour mixture one more time.**
• Add two inches of frying oil to a tall-sided pan and heat to 375 degrees.
• Working in batches if needed, add breaded chicken strips to the frying oil and cook until golden brown. Flip the chicken as needed to ensure it cooks evenly.
• Remove chicken from the oil and let drain on a wire rack, or over paper towels.

BEER-BATTERED CHICKEN TENDERS

Steps:

• Set aside 1/3 cup flour and whisk together the remaining 2 cups flour with Coors Light and beaten eggs. Season the batter to taste.
• Dredge chicken tenders in flour and then dip or roll tenders in batter.
• Deep-fry tenders in 375 degree F oil until deep golden brown.
• Drain on paper towels and serve with your favorite dipping sauce.

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-BATTERED CHICKEN STRIPS

Steps:

• Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes.

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 STRIPS

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.

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.

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.

BATTERED CHICKEN TENDERS

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.