Beer Battered Chicken Recipes

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.

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.

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

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.

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!

Steps:

• MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
• MAKE THE BEER BATTER: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
• Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
• In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 350°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

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.

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).

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.

Steps:

• Rinse chicken.
• In a large saucepan, cover chicken with lightly salted water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 minutes.
• Drain.
• Pat dry with paper towels.
• For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper.
• In another bowl stir together egg and beer; add to bisquick mixture.
• Beat until smooth.
• Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees.
• Dip chicken pieces, one at a time, into batter, gently shaking off excess batter.
• Carefully lower into the hot oil.
• Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once.
• Drain well on paper towels.
• Keep warm.