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
GLUTEN-FREE BEER BATTERED CHICKEN AND VEGGIES
Gluten-free version of everybody's favorite. The method and ingredient ratios were suggested to me by members of this site, then tweaked by me. I have tested this a few times and these ingredients are optimal for a simple batter which allow the flavor of the vegetables and chicken to shine through. My whole family enjoyed it, even those who aren't gluten-intolerant.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sliced bell pepper, onion, and zucchini on a paper towel.
- Whisk flour, baking powder, and salt together in a large bowl; add beer and sparkling water. Stir until batter just combined.
- Working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess; fry in preheated oil until golden brown, 2 to 4 minutes per side. Transfer vegetables to a plate lined with paper towels.
- Dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess oil on paper towels.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 84.2 g, Cholesterol 64.6 mg, Fat 21.6 g, Fiber 11.2 g, Protein 29.8 g, SaturatedFat 3.8 g, Sodium 1747 mg, Sugar 6.3 g
BEER BATTERED CHICKEN
Beer adds a very flavorful and earthy taste to fried chicken.
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Combine all of the dry ingredients in a bowl and mix well.
- Dip the chicken into the beer and then into the flour mixture.
- Cook uncovered in a deep fryer at 350°F, turning once during the cooking process.
- Remove the chicken and let the excess oil drain on paper towels.
Nutrition Facts : Calories 503 kcal, Carbohydrate 35 g, Protein 31 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 312 mg, Fiber 1 g, ServingSize 1 serving
CHICKEN - BEER BATTERED FRIED CHICKEN
Make and share this Chicken - Beer Battered Fried Chicken recipe from Food.com.
Provided by cmccluskey
Categories Chicken
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl add flour, egg, garlic powder and black pepper. Stir in 1 1/2 cup of beer. You can add more/less beer to reach desired consistency. Mix Well.
- Once batter is mixed, place flour on plate and coat chicken pieces with flour. Then coat with batter and place in deep fryer for 15-20 minutes, or until golden brown and at least 165 degrees inside. Don't cook too much at once, or the oil will get cooled down too far and will soak in making your chicken soggy.
Nutrition Facts : Calories 536.6, Fat 15.3, SaturatedFat 4.3, Cholesterol 145.7, Sodium 114, Carbohydrate 51.6, Fiber 1.8, Sugar 0.4, Protein 38.8
BEER BATTER FRIED CHICKEN
Enjoy this beer batter fried chicken with green onion and sour cream sauce. Great for Potlucks or Picnics.
Provided by daisygrl64
Categories Poultry
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- in a pot large enough for the chicken.
- place chicken and add water, just above chicken level.
- bring water to a boil.
- boil chicken for 20 to 25 minutes.
- remove chicken from water, drain and pat dry.
- Sauce:.
- mix sour cream and green onions.
- chill in fridge.
- Batter:.
- in bowl mix flour, chili powder, baking powder, granulated garlic, salt, cumin, pepper.
- add beer a little at a time, mixing well
- in another bowl beat egg white until stiff.
- mix egg white into batter mixture, mix again.
- dip chicken into batter.
- deep fry chicken until golden brown.
- remove from oil and let drain.
- keep chicken warm while you finish frying the rest of the chicken.
- serve chicken with sauce.
Nutrition Facts : Calories 725.6, Fat 44.4, SaturatedFat 16.6, Cholesterol 180.6, Sodium 949.1, Carbohydrate 31.9, Fiber 2.5, Sugar 0.9, Protein 45.5
FRIED CHICKEN
Try Melissa Thompson's favourite method for cooking fried chicken inspired by the cooks she met while delving into this history of this classic dish
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Dissolve the salt in 200ml hot water, then top up with cold water to make 2 litres. When the water has cooled completely, submerge the chicken in it. Add half the garlic, the thyme, bay, spring onions and scotch bonnet, then keep chilled for 6 hrs.
- Combine the buttermilk with half the spices and the remaining garlic in a large bowl. After 6 hrs, drain the chicken and add to the bowl with the spiced buttermilk. Chill overnight.
- The next day, mix the flour with the remaining spices. Fill a deep pan with a few centimetres of oil (you want the oil to come halfway up the chicken while frying it). Heat to 160C, or test it by dropping in a cube of bread. It's ready for cooking when the bread browns within 30 seconds.
- Tip the spiced flour into a large shallow bowl. Remove the chicken from the buttermilk, shaking off the excess, and turn it in the flour to evenly coat. Set aside on a plate while you finish coating all the chicken (this helps the flour stick during cooking). When the oil is ready, carefully lower in the chicken using tongs (you may need to do this in batches). Cover with a lid and fry for 8 mins, then turn the chicken and cover again. Watch closely - make sure the oil maintains a gentle bubble. If it gets too hot, remove the lid or leave it ajar. If you have a gas hob, turn the heat off before removing the lid, then turn the heat back on after replacing the lid.
- Cook for another 8 mins, then remove the chicken to a plate. Turn up the heat until the oil reaches 180C (or test using the bread cube method in step 3), then return the chicken to the pan and fry for 3 mins on each side until golden and crispy. If using a temperature probe, the chicken should be at 70C. If not, cut into one of the bigger pieces and ensure the juices run clear. Transfer to a wire rack to drain and keep crisp. Season with sea salt, then serve hot.
Nutrition Facts : Calories 647 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 1.1 milligram of sodium
CRISPY CHICKEN SALAD BY FREDA
This is one of "My favorite" all time Easy to put together salads, also Very Nourishing meal Can be made for one or Many. Very Easy Full Meal Note: This Can be a "No Cook" meal if you buy your chicken strips from the Deli and Dice them, or cut in strips.
Provided by FREDA GABLE @cookin4me
Categories Chicken
Number Of Ingredients 8
Steps:
- Place Salad greens in Chilled Bowl. Adding anything your heart desires to the Salad. Even Onions if You desire.
- Arrange sliced Boiled eggs, Tomato, & Avocado on top or around your bowl of salad greens. Sprinkle Cheese on top. Now Add your Diced Deep fried Chicken strips. (TIP: you can cut strips in 1"strips or Dice) sprinkled chicken on top.
- Add your Favorite Dressing and Enjoy. Croutons, & Green onions or red Onions can be added as desired.
- TIP: Salad for a group: 2-3 strips per person one Boiled egg per person. 1/2 avocado per person. 1 sm tomato per person 2 cups salad greens per person. 1 Cup Cheese per person
FRIED CHICKEN N BEER BY FREDA
Melt in your Mouth flavors, and So tender. Fall off the Bone Chicken. This is Our all time "Original family Favorite" for Chicken. My Mother, Mary "Ida" Jones is responsible for this recipe. My Mother used to make this for family Picnics, when I was a tiny girl, I am a Grandma Now, she'd make 15 chickens at a time She Notes. There was never a leftover piece. My grandfather Raymond recalls the ooz and aww's of all that Chicken. . . with visions of who was going to eat all that chicken. . .he ate the Last Piece in the pot. . . These Memories enjoyed today.
Provided by FREDA GABLE @cookin4me
Categories Chicken
Number Of Ingredients 6
Steps:
- Heat Oil in Skillet to Med-Hot Place flour and Seasonings in ZIP LOCK BAG, Toss well
- Place Cut up Chicken in Flour Mixture in Zip Lock Bag and toss well to coat.
- Place Coated Chicken in Heated Med-Hot Oil. Just to Brown stage, Do Not Cook thru.
- Place Browned Chicken on rack in Roaster, so it is not sitting in the beer. Pour Beer over every piece of chicken. BAKE @ 350 degrees for 45 Min to 1 hr. Suggestion: Serve with Mashed taters, Tater Salad or baked Beans. and your favorite Veie or Salad. Great for Pcnics and Potlucks. NOTE: This chicken will be Fork Tender and fall off the Bone without any Greasy taste.
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