Reviewed: Dec. 19, 2004

love this recipe! i did add more beer to it. This recipe will come out the way you make it come out if you buy a cheap beer it will not be as flavorful. I've made this with Sam Adam's beer and also Harpoons IPA. They have the same batter consistancy as Chinese chicken fingers. theyre verrry good!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Nov. 5, 2004

Liked very much. Very simple. The batter was thick but didn't seem heavy after eating, actually light. Probably because I used vegetable oil. Was a little bland but will add spices next time. I have heard that adding cornstarch makes it crispier. Will try that next time and let you know how it works out.

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PACIFICGAL

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Waikoloa, Hawaii, USA

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Reviewed: Oct. 29, 2004

This recipe was very frustrating. The batter was extremely thick making it hard to fully cook the chicken. My husband ended up picking away at the outside to eat the chicken inside...I'll pass on this.

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GERMMEXI

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Reviewed: Oct. 26, 2004

THIS RECIPE WAS DELICIOUS! I WAS SHOCKED BECAUSE I DO NOT LIKE THE TASTE OF BEER, BUT IT SOMEHOW GAVE A GOOD FLAVOR TO THE CHICKEN. EVERYONE IN MY FAMILY LIKED IT. I DID SPRINKLE THE CHICKEN WITH GARLIC POWDER AND SEASONING SALT FOR AN EXTRA BAM! THANKS NATHAN FOR THE RECIPE. I THINK IT WILL BE A FAVORITE!

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KATRINADILLARD

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Reviewed: Oct. 18, 2004

i'ts so Good !

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MAMASTARCAT

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Reviewed: Sep. 24, 2004

Good texture and easy to make. It's a little bland, but that's nothing a few spices can't cure.

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KAKEGODDES

Cooking Level: Professional

Home Town: Raleigh, North Carolina, USA

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Reviewed: Aug. 1, 2004

Perhaps with fish this recipe would have worked better. Although the chicken was tender, the outside was bland and I felt like I was drinking a beer that had the texture of fried chicken.

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LINDSXLT4X4

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Reviewed: Jul. 14, 2004

Everyone liked this recipe very much. It was a little messy overall, I suggest putting the flour in a ziplock bag and shaking the chicken with it - to coat it. Like everyone else, I addes tons of spices - I basically just went through the spice cabinet and added anything that seemed like it would help, lol. I would definately make this again :)

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VICKYPAK

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Reviewed: Jul. 2, 2004

Great recipe, highly reccommend this. The only thing I added was a teaspoon of Paprika and a teaspoon of Lawry's seasoning salt. I had a feeling it would be bland without seasoning (several of the reviewers were commenting on that). This really made a difference. It was delicious!

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SNARFYDOG26325

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Reviewed: Jun. 21, 2004

Thanks Nathan. This was the best beer batter for coating. But it was bland. I will use it again and again adding spices.

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LYNNEK2

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Reviewed: Apr. 15, 2004

We would have liked it better if it had been a lighter batter. It's pretty heavy and thick, even though we thinned it out a bit. We added salt, pepper, onion salt, garlic and celery salt - it was still kind of bland! Maybe some dry soup mix would help flavor it (for those of us who shy away from spicy add-ins like cayenne or chili powder). It was very easy, but we probably won't make this one again, I'll look for something lighter.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jan. 17, 2004

I liked this recipe, but found the batter to be very bland. So I used a pale ale, and a bunch of spices (seasoning salt, pepper, garlic powder, poultry seasoning, red pepper). Now it's kickin.

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LUCID420

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Reviewed: Jan. 11, 2004

Delicious recipe, I decided to make chicken strips instead and it ended up being mostly batter, not enough chicken. If I make this again I'll leave the chicken breasts whole

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SARAH FROM IOWA

Cooking Level: Expert

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Reviewed: Jan. 3, 2004

The chicken turned out great. It was very crispy, only thing was it was a little bland. I added a teaspoon of salt and pepper, but it still didnt have the flavoring I was looking for. So maybe I'll add some spices next time. But this is the recipe for chicken I have been looking form but unable to find.

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MWALK202

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Reviewed: Dec. 2, 2003

wow this was amazing, we had beer battered shrimp at a local restaurant and i was looking to try something new along the same lines as that. this recipe really hit the spot!!!!!!!

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CHRISANDJAMES

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Reviewed: Oct. 27, 2003

This recipe was pretty good. I did take others suggestions to add spices (garlic salt and italian seasoning) to the dredge flour. I also added some salt to the badder. I ended up adding the whole can of beer, but could have added a little less. The badder could have used more flavoring in it but once they were done, I salted the chicken and then it was fine. I also, try as I might to make this a little less bad for me by using half whole wheat flour for the badder and then all whole wheat flour for the dredge.

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SUEMAMA

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Reviewed: Aug. 25, 2003

It's a good alternative to your regular friend chicken.

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CYBERWOOKIE3

Home Town: Lawrenceville, Georgia, USA

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Reviewed: Feb. 15, 2003

Unfortunately, I did not care for this recipe. It lacked something, was too greasy for my taste, and was time consuming and messy. On the brighter side, my husband and 5 year old thought it was ok. Will probably not make this one again.

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LITTLEWOMAN

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Reviewed: Jan. 23, 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.

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Jan. 14, 2003

This recipe was not at all what I thought it would be. It did not turn out crispy. It was more like soft bread. It turned out to be a wonderful golden color making you think it would be nice and crispy. My temperature setting for the oil was accurate and fried for the proper amount of time. The taste was like eating paper. There was no taste. I could add a large amount of seasonings, but I don't think that I will be making this again for fear of wasting more flour, , seasonings, eggs, and beer. I will stick to my mother's secret method of frying chicken. It has some wonderful flavors!

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TIMSPICKLE

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Beer Battered Chicken

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