Beer Battered Chicken Recipes

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

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.

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 CHICKEN WITH AMBER AIOLI

Steps:

• In small bowl, mix aioli ingredients until smooth. Cover; refrigerate until ready to serve.
• In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In another small bowl, mix beer, 1 cup flour and 1 teaspoon mustard. Dip chicken pieces into 1/4 cup flour; coat with beer batter. Fry 5 to 6 chicken pieces at a time, 4 to 5 minutes or until golden brown. Serve hot with aioli.

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 BUTT CHICKEN

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).

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.