Reviewed: Feb. 11, 2006

It needs something to give it some kick. I haven't quite figured it out but I'm open to suggestions. Another suggested marinating the chicken. I love the idea of the beer battered concept, just needs some spice.

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MD3KELLS

Cooking Level: Intermediate

Living In: Pittsford, New York, USA

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Reviewed: Feb. 10, 2006

Terrific batter! Made chicken this time but it's so good I'll try fish next time! Added just a splash of Old Bay to the dry ingredients. Real Keeper!

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MNTYCRLO

Cooking Level: Expert

Home Town: Saint James, Missouri, USA

Living In: King George, Virginia, USA

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Reviewed: Feb. 1, 2006

Very bland. Didn't enjoy this recipe at all!

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AmberP

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Reviewed: Jan. 29, 2006

I've only made this dish once and I followed instructions exactly the way it was posted. After spending so much time and trouble cooking it, I was not happy with the end result. It was no better than regular breaded chicken. I suggest to anyone who is planning on using this recipe to either marinate the chicken in herbs and adding spices to the batter. Otherwise you'll just end up as disappointed as I was.

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Ivora

Cooking Level: Intermediate

Living In: San Bernardino, California, USA

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Reviewed: Jan. 17, 2006

This recipe was awesome--easy and delicious, especially after my 12-year-old decided to dump all the chicken pieces into the batter at once and coat them that way. I was doing them one at a time and laying the batter on a little thick. Crisp & yummy--will definitely make again!!

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MOLOCO-2

Cooking Level: Expert

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Reviewed: Nov. 28, 2005

Very good, but LOTS of work. try to avoid getting splattered with the hot oil cause it REALLY hurts. :)

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the bestest cook in the world

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Reviewed: Oct. 11, 2005

I did not make any changes to the recipe. It was great!!!!

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ANDIESOTO

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Reviewed: Oct. 3, 2005

I started using this recipe a few months ago but just now getting around to writing a review! :) I use this recipe at least once every two weeks to make sweet and sour chicken. It is excellent! (The sauce I use is Uncle Bill's Sweet and Sour Sauce from this website also)I have a deep fryer and it makes this very quick and simple to make. The chicken tastes really great with the sauce, but it also tastes great on its own. :)

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Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Sep. 29, 2005

i've made this twise so far. the first time it was very blah and thick. the second time i used 1 cup of really dark beer. i let it set in the fridge for about an hour. it was a lot better this way. it worked really good for onion rings too.

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DANARLENE

Cooking Level: Expert

Home Town: Atchison, Kansas, USA

Living In: Branson, Missouri, USA

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Reviewed: Sep. 21, 2005

This recipe is just too bland. Per previous reviewers, I added pretty much every seasoning I had and it's still missing something. Will check back to see if anyone comes up with the answer to add some pizzazz...

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Carrie

Cooking Level: Expert

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Reviewed: Sep. 9, 2005

I really liked this recipe. I did not find it in any way bland. Probably because it doesn't take much to know if something is going to be too bland for your taste just by looking at the recipe. I used 1 cup of liquid, a few generous dashes of garlic powder, two dashes of tobasco, and voila...perfect. I also didn't find the cooking process messy because I us a small deep fryer for this sort of thing. I put the batter bowl right next to the fryer for no dripping. It was very easy clean up. Don't let the bland reviewers discourage you. Just add some of your fave seasonings, and the tobasco was a great touch.

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SHELBYLYNN

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Reviewed: Aug. 29, 2005

Fantastic!! This is the first time I've tried this kind of recipe and it came out restaurant quality! I used more beer to thin the batter out a little, added some spices, and followed everything that SMPARSONS said on 1/13/05. Oh, I also only used 1 cup of oil instead of 3. I don't know if it made it any healthier, but at least I didn't use all that oil needlessly. Great, thanks!!

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MARCUSAJ

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Reviewed: Aug. 26, 2005

We weren't thrilled with this batter at all. I let the batter rest for about 40 minutes before using it and there was absolutely no flavour to it, even though I added additional spice (some cayenne, seasoning salt etc). I forgot to flour the chicken before dipping it in the batter, and it turned out just fine...none of the batter fell off. This dish was bland and boring, so I won't be making it again.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Aug. 22, 2005

I've used this recipe twice now..the first time I made it to the tee, and it was BLAH! The second time I made it, I followed everyones advice on putting season in the batter. I still thought it was BLAH. it does have good texture but tastes blah. I might have to stay with the good old Drakes mix from the store. sorry

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SUPERDUPERFOOD

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Reviewed: Jul. 25, 2005

Recipe was very bland. And it was very messy! I usually don't fry so maybe I'm just partial but I really didn't like it.

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Johnsgirl78

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Reviewed: May 25, 2005

This recipe tasted absolutely wonderful. It was a really nice way to do chicken since I eat it like 3 times a week. I did forget to cut the chicken into strips, and it still tasted wonderful. Definetly a winner. I will be making this again and again.

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AMANDALSNYDER

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Reviewed: Feb. 24, 2005

Pretty quick and easy. Need to add LOTS of spice for the flavor to really come out. My daughter loved it and the breading wasn't very thick. Will use it again.

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SFRUGRATS

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Reviewed: Feb. 23, 2005

I found the coating was thick and hard to work with, and also did not have very much taste. Will probably not make again.

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Carol Amos

Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada

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Reviewed: 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

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SMPARSONS

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Reviewed: Jan. 11, 2005

I rated this as a 4 since my husband liked it even though I did not. I just didn't like the texture and thought it was bland.

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LORA81

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Beer Battered Chicken

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