Beer Battered Chicken Food

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.

CRISPY BEER BATTER FISH & CHIPS

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

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:

• 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.

CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING

Steps:

• Gather the ingredients.
• Combine the egg and beer in a large bowl.
• In a separate bowl, combine the flour, salt, and paprika.
• Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
• Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
• Serve hot and enjoy.

CRISPY BEER BATTERED FISH

Steps:

• Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
• Dusting bowl: Place ¼ cup rice flour in a shallow bowl.
• Heat oil: Heat 6cm / 2" - 3" oil in a large heavy based pot over medium high heat to 190°C/375°F.
• Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.
• Cold batter: Just before cooking, whisk together the flour, rice flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps (Note 4). It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.
• Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly.
• Fry 3 minutes: Carefully lower into oil, dropping it in away from you, one piece at a time. Don't crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
• Drain: Drain on paper towels. Repeat with remaining fish. Serve hot! However it will stay crisp for 15 - 20 minutes. (Note 5 for larger batch cooking).
• Serve with Tartare Sauce, lemon wedges and a leafy green salad on the side dressed with a classic vinaigrette. Easy single-fry-ultra-crunchy chips coming soon! In the meantime, use oven baked wedges!

BEER BATTERED COD

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

SHATTERLINGLY CRISPY BEER FRIED CHICKEN

Steps:

• Add all ingredients for dredging bowl #1 into a large bowl or pan and mix to combine.
• Do the same in a separate bowl with the ingredients for dredging bowl #2.
• Check the consistency of the beer batter and adjust the thickness as needed.
• Working in batches, dredge the chicken in bowl #1 (flour and seasonings) and then bowl #2 (beer batter) and finally bowl #1 again, shaking off the excess each time.
• Add enough vegetable oil to a cast iron pan so that the chicken will be at least half way submerged when added to the oil. ~2" deep
• Heat oil to 350 degrees and add chicken pieces in single layer, working in batches as needed.
• Halfway through cooking flip the chicken over to ensure even cooking.
• Chicken is done when meat registers 165 degrees on a digital thermometer. 15-20 minutes.

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 STRIPS

Steps:

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