Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Beer Cooked Chicken
Beer and Soy Sauce Chicken
Breaded Chicken Fingers
Chicken Nuggets
Chicken with Lime Butter
MORE
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Citrus Skillet Chicken & Rice (Video)
Chicken & Broccoli Alfredo (Video)
Finger-Lickin' Chicken Dippers
Lunch Box: Chicken Pops
Making Chicken Stock
Related Collections
30-Minute Chicken Dishes
30 Minute Main Dishes
Chicken Breasts
Fried Food for Hanukkah
Low-Sodium Chicken and Turkey Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Been to the NEW Allrecipes UK | Ireland?
Discover the advantages!
Where do you want to go?
allrecipes.com
allrecipes.co.uk
Cancel and don’t ask me again about this site
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Beer Battered Chicken
SUBMITTED BY:
NATHAN TRUAX
PHOTO BY:
scotdog98
"Easy to make, beer battered, deep fried chicken."
RECIPE RATING:
Read Reviews
(75)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 13, 2005 by SMPARSONS
X
Full Review
SMPARSONS
Jan. 13, 2005
Very good. Customizable easy and delish. Notes on batter frying. let the flour rest in the batter at least 20 minutes in the fridge. Half the comments about bland and floury probably are eliminated by letting it rest - almost any time you add a fat or liquid to flour you want to let it set. (and baking powder, not Soda - PLEASE) MAKER SURE to get the excess batter off, let it drain, shake it...whatever. Batter is not like flour-egg-flour. It'll be too much if you just batter it and drop it into the fryer. If you want season either season the batter (not the dredging flour) or sprinkle you Paul Prudhomme or what have you IMMEDIATELY after it comes out of the oil and no one will say bland again (that way you can also season separately for kids and adults). I used thighs because chix breats have no flavour and it worked fine. If the chicken isn't cooking, wrap it in foil and bake for 5-10 minutes...it'll be just fine. Great and easy recipe for batter fried that can be changed for your taste
Was this review helpful?
[
YES
]
34 users found this review helpful
Very good. Customizable easy and delish. Notes on batter frying. let the flour rest in the...
MORE
MORE
Reviewed on Aug. 2, 2003 by KCJINDRICH
X
Full Review
KCJINDRICH
Aug. 2, 2003
The recipe was very easy to follow and was easier to cook. The only problem was that the batter was bland so I had to spice it up a bit with salt, pepper, more beer and garlic powder. I will use this recipe again and try different things with it. Thanks for sharing:)
Was this review helpful?
[
YES
]
26 users found this review helpful
The recipe was very easy to follow and was easier to cook. The only problem was that the...
MORE
MORE
Reviewed on Aug. 2, 2003 by
FAYE WELCH
X
Full Review
FAYE WELCH
Aug. 2, 2003
I like a light batter, and while this one was not quite light enough, I just added a bit more beer to make the batter the consistency I wanted and it worked well. I also added some Montreal STEAK seasoning to my second batch, which brought the flavor of the chicken out.
Was this review helpful?
[
YES
]
18 users found this review helpful
I like a light batter, and while this one was not quite light enough, I just added a bit more...
MORE
MORE
Reviewed on Nov. 14, 2003 by NOX
X
Full Review
NOX
Nov. 14, 2003
I have been using this recipe for a few months and it is something both my husband and I enjoy and the leftover batter is just enough for a side of fried mushrooms. However, we always add salt, pepper, and a little garlic powder to the 1/2 cup of flour used for dredging, and usually end up using about 3/4ths of a cup of beer.
Was this review helpful?
[
YES
]
14 users found this review helpful
I have been using this recipe for a few months and it is something both my husband and I enjoy...
MORE
MORE
Reviewed on Jan. 22, 2003 by
BELVEAL
X
Full Review
BELVEAL
Jan. 22, 2003
If I made this recipe again I would add at least salt if not pepper to the flour. The flavor was kind of bland. The batter was not crunchy but I think that was me not the recipe. I think the oil has to be the right temp. to get it crunchy. I would make it again and try different temp's for the oil.
Was this review helpful?
[
YES
]
13 users found this review helpful
If I made this recipe again I would add at least salt if not pepper to the flour. The flavor...
MORE
MORE
Reviewed on Jul. 23, 2003 by
LINDA MCLEAN
X
Full Review
LINDA MCLEAN
Jul. 23, 2003
I used this batter for shrimp in my Fry Daddy with the additions of garlic and onion powders and cayenne pepper. A nice Asian dipping sauce helped to make this a great appetizer! Thanks Nathan!
Was this review helpful?
[
YES
]
9 users found this review helpful
I used this batter for shrimp in my Fry Daddy with the additions of garlic and onion powders...
MORE
MORE
Reviewed on Jun. 22, 2003 by
PRINCESS20NY
X
Full Review
PRINCESS20NY
Jun. 22, 2003
This is unfortunately a recipe which I'm rating on this site with which I was not impressed. I had high expectations for this and it turned out anything but what I expected. The "beer" part of it seemed inviting, however it was a LOT of MESSY work and after frying, the coating came out very dry and bland. The coating wouldn't cook through for the life of it so it took a really long time. It quickly became a leftover to the next day and at that point when I microwaved it, it just became soggy and gross so I had to throw it out... Not really worth the hassle with the mess, when I could have made another chicken recipe faster, better tasting and generally more worth my time :-(.... Don't think I'll be trying this again.
Was this review helpful?
[
YES
]
8 users found this review helpful
This is unfortunately a recipe which I'm rating on this site with which I was not impressed. ...
MORE
MORE
Reviewed on Dec. 10, 2003 by CPLEWISFL
X
Full Review
CPLEWISFL
Dec. 10, 2003
I have made this twice and it is great. However, I did add some hot wing powder to the dredging flour. Wow!
Was this review helpful?
[
YES
]
7 users found this review helpful
I have made this twice and it is great. However, I did add some hot wing powder to the...
MORE
MORE