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 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
BATTERED CHICKEN TENDERS
Make and share this Battered Chicken Tenders recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 20m
Yield 10 tenderloins, 2 serving(s)
Number Of Ingredients 12
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.
BEER BUTT CHICKEN
A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.
Provided by Barrie Tapp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g
BEER-BATTERED CHICKEN TENDERS
How to make Beer-Battered Chicken Tenders
Categories Beer-Battered Chicken Tenders best Beer-Battered Chicken Tenders recipe how to make Beer-Battered Chicken Tenders best party appetizers best appetizer recipes
Time 20m
Yield 10-12
Number Of Ingredients 5
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
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 BUTT CHICKEN
I've never seen this done in Britain, but it's a really fun and effective way to cook chicken. I'm giving you two methods, one in the barbecue and one in the oven - both will give you tasty chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy.
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's America Chicken Dinner Party Father's day Sunday lunch American
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
- In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
- Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
- Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can.
- If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
- Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.
- Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together - but trust me, it tastes so good you won't need much else.
Nutrition Facts : Calories 625 calories, Fat 44 g fat, SaturatedFat 11 g saturated fat, Protein 47.3 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 0.5 g sugar, Sodium 1.1 g salt, Fiber 0.3 g fibre
BEER BATTER CHICKEN
Chicken is dipped in a batter of flour, salt, black or cayenne pepper, garlic powder, and beer, and fried until crispy and cooked through.
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the flour, salt, pepper, garlic powder, and beer in a bowl. Whisk until the batter is smooth then let stand for 30 minutes at room temperature. Heat the oil to 375 degrees F (in a skillet or deep fryer). Preheat oven to 225 degrees F. Dip the chicken into the batter and let any excess drip off. Place in the hot oil, a few pieces at a time - do not crowd the chicken - until cooked through and the coating is golden brown. Place the browned chicken on a baking sheet in the oven to keep warm while you cook the remaining pieces. Serve hot or cold.
Nutrition Facts :
BEER-BATTERED FRIED CHICKEN FINGERS
The first time I made this chicken I had a houseful of company. The plan was to serve this chicken alongside a roast that I always make (and is usually super popular). Let's just say, this plate of chicken was finished down to the last crumb. As for the meat, I re-warmed it the next day as it was basically untouched. I like to serve this chicken with an option of sweet or savory dipping sauces. For sweet, I like to whip up some of my Maple Mayo (1/2 cup mayonnaise + 3 tablespoons maple syrup). I've also provided a recipe for a savory sauce that has a touch of sweetness, but a sharp aftertaste that will please the mature palates in your family. READ MORE
Provided by Recipe By Chayie Schlisselfeld
Categories Mains
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and beer. Mix well; it will be a thick, glue-like consistency.
- Dredge chicken in batter.
- Heat oil in a frying pan over medium-high heat. When oil is hot, place chicken in frying pan and fry until golden brown, about five minutes. Carefully flip the chicken over and fry for an additional minute. Remove from pan.
- Combine horseradish with silan, mustard, and mayonnaise. Mix well.
CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Provided by Danilo Alfaro
Categories Ingredient
Time 5m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 84 kcal, Carbohydrate 15 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 77 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
BEER BATTERED CHICKEN TENDERS
Dredged in beer batter and double-dipped in a seasoned flour coating, these crispy beer-battered chicken tenders will leave you craving more.
Provided by Fox Valley Foodie
Categories Entree
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 559 kcal, Carbohydrate 74 g, Protein 44 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 151 mg, Sodium 3302 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 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.
Nutrition Facts : Calories 409 kcal, Carbohydrate 26 g, Cholesterol 98 mg, Fiber 1 g, Protein 24 g, SaturatedFat 2 g, Sodium 694 mg, Sugar 0 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
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