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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Reviewer:

LUCID420

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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Reviewer:

SARAH FROM IOWA

Cooking Level: Expert

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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Reviewer:

MWALK202

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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Reviewer:

CHRISANDJAMES

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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Reviewer:

SUEMAMA

Cooking Level: Expert

Home Town: Fredonia, New York, USA

Living In: Newark, New York, USA

Reviewed: Aug. 25, 2003

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

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Reviewer:

CYBERWOOKIE3

Home Town: Lawrenceville, Georgia, USA

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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Reviewer:

LITTLEWOMAN

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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Reviewer:

PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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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Reviewer:

TIMSPICKLE

Reviewed: Jan. 13, 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!

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14 users found this review helpful