Reviewed: Jul. 31, 2007

This is a super easy recipe. My family enjoyed it, although next time I may try to spice up the batter a notch!

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april

Cooking Level: Intermediate

Living In: Moundville, Alabama, USA

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Reviewed: Jul. 25, 2007

very good, light and yummy. I seasoned the batter like others suggested, also used a deep fryer, worked great!

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AMBEROGIA

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2007

LOVED IT!! My boyfriend & I ate this all up. I will add some seasoning in the breading next time to add a bit more flavor but still an excellent recipe. It was great with honey mustard dipping sauce!

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josie530

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Reviewed: Jun. 27, 2007

I just made this for my family and I have a picky 2 yr old. Wow! I took into consideration the beer amount as some have posted, but otherwise left the recipe untouched and I was not dissappointed. Yeah, it was a little bland, but I just put a bit of kosher salt on the cooked chicken and served with honey mustard! Let me say it again, my 2 yr old ate it!

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MsMcNew

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Reviewed: Apr. 28, 2007

I am a 15 year old male who loves to cook. I made this recipe (along with baked potatoes and Green Beans) for my family and it was a hit. We had a guest over and he had to take the recipe home to his wife. I went ahead and used a whole can of beer and I let the better set in the fridge for about 15 minutes well I prepared everything else. I also added Garlic Powder and Crushed Red Pepper. The only complaint I have is the amount of oil this recipe calls for. I doubled everything, and I still only needed 2 cups of oil, so I don't see how the original recipe would ever need 3 cups!

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Jake Hawkins

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Reviewed: Apr. 1, 2007

I tried this on whole chicken breasts and it didn't work so well. The crust tasted very floury. I may try it again on chicken strips. I also agree that it might be good on a fish filet.

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amy (lexi's mom)

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Reviewed: Jan. 19, 2007

Good recipe! The texture was perfect. It needed some spice in the batter, however. Next time I'll add some seasoning.

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Leticia

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Reviewed: Dec. 17, 2006

Makes awesome rock and roll chicken balls.

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Jecko

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Reviewed: Dec. 15, 2006

Pretty amazing, i have never made or tried these before.. they were good i liked eating them with barbeque sauce. I think I liked them better with lots of the stuff on the outside. Great recipe overall

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torkelson

Cooking Level: Intermediate

Living In: Willmar, Minnesota, USA

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Reviewed: Nov. 8, 2006

Yes, the method is perfect but I think you drank too much of the beer before you prepared it. For anyone like me who prefers a crispier portion, try double the beer. Otherwise a great submission!

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JWNEMACDONALD

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Reviewed: Sep. 3, 2006

Really Oily. Not too bad, but too fattening

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ricekobe

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Reviewed: Jul. 22, 2006

I really have mixed feelings about this recipe. On one hand, it is a good basic recipe which can be easily modified with different seasonings and ingredients, and it is also easy to prepare. However, I felt it was too messy and time consuming and wasn't good enough to replace frozen chicken tenders. I used a combination of beers and also added ALOT of additional seasoning. The taste and consistency of the batter was good, but it made a colossal mess of my deep fryer and took forever. I won't use this recipe again.

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gemfem31

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Jun. 30, 2006

Easy recipe! Good results, used old bay and Honey in the batter. Use a strong beer, light beer leaves no flavor. We used this recipe for catfish, excellent!!! Chef Marian Thompson

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MARIAN THOMPSON

Cooking Level: Professional

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Reviewed: Jun. 28, 2006

Being retired I am now the chief cook. This was a very good meal and easy to prepare and with everyone looking for a repeat, it must be good.

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VMETZEL

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: May 16, 2006

Absolutely Wonderful!!!! This is the best way that I have had chicken! Thank You So Much!

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Jolynn

Cooking Level: Intermediate

Home Town: Searcy, Arkansas, USA

Living In: Jacksonville, Arkansas, USA

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Reviewed: Apr. 25, 2006

I made this the other night but zoned the dredging in flour before battering part. Also, I added Tabasco and Goya Garlic and Pepper seasoning to the batter. Since I did the beer batter thing on a whim, I had already sliced the chicken into smaller strips and sprinkled with a dry packet of Hidden Valley Ranch salad dressing mix and let it sit in the fridge for 8 hours. It was amazing. On a side note, we are import drinkers so we used a full cup of Molson Golden...yum!

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ChelleyD01

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Mar. 24, 2006

I liked it! I did add a lot of seasonings and I also added a little hot sauce to the batter like someone had suggested. I think the only thing that this recipe needs is a really good dipping sauce...i served it with sweet & sour sauce and ranch mixed with a little hot sauce. It was good but I think it needs a sauce that will bring out the flavor of the chicken and beer...But all in all I loved the recipe and so did my family!!! thanks.

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lizzle

Cooking Level: Intermediate

Home Town: La Plata, Maryland, USA

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Reviewed: Mar. 20, 2006

while the beer batter will taste like beer it will never be a beer batter per say depending on the type of beer. victoria bitter or any other cultivated yeast beer will give a greater beer flavour and instant batter but is not correct. coopers brand or sediment beer brewed using live yeasts will enhance the batter and give a much more unique flavour, althought this will take time to set, up to 3-4 hours in a cool dry place. but like we chefs say 'always sacrifice time for flavour'

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matt(chef)

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Reviewed: Mar. 1, 2006

I've been looking for a recipe like this ... battered chicken tenders like you get at Chili's, not just the breadcrumb kind I had been making at home. And this is it as far as texture! This is good, but as other reviewers said, it definitely needs salt and other seasonings. I put probably a full teaspoon of Lawry's season salt in the flour, but it still wasn't enough. Next time I'll try some in the batter. I floured the chicken in a zip lock bag (easy!), and I had to add at LEAST another half cup, if not more, of liquid to the batter. (I added some water as well as more beer.) After that, it was much easier to cook. It was crispy on the outside, tender on the inside. However, a little hard to judge when the chicken is fully cooked. Thanks, Nathan!

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 26, 2006

it's easy and very tasty

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Sergio

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Beer Battered Chicken

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