Beer Battered Chicken

Beer Battered Chicken

126
NATHAN TRUAX 3

"Easy to make, beer battered, deep fried chicken."
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Ingredients

30 m servings 386 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
  3. 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

126
  1. 157 Ratings

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Most helpful positive review

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 eli...

Most helpful critical review

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...

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 eli...

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 u...

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 STE...

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...

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,...

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 ...

I took the advice of other reviewers and added seasoning. I added Cajun seasoning to both the batter and to the flour mixture. They were really really good. I made these for my picky kids and th...

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 a...

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!