Beer-Battered Chicken Strips
These beer-battered fried chicken strips are crispy and flavorful. They are great with a sweet and sour sauce, aioli, or beer barbecue sauce.
- Serves: 4 persons
- 1large egg
- ¾cup beer
- ¾to 1 cup all-purpose flour
- 1teaspoon baking soda
- 1teaspoon salt
- Black pepper (to taste)
- 3chicken breast halves (skinless, boneless)
- 1 ¼cups vegetable oil
Step 1Gather the ingredients.
Step 2In a mixing bowl, whisk the egg lightly. Whisk in the beer and then add the dry ingredients. Whisk until smooth and well blended. Cover the bowl and let stand at room temperature for about 25 minutes before using.
Step 3Cut the chicken breasts in half lengthwise. If the chicken breasts are large, slice them into thirds or quarters.
Step 4Heat the vegetable oil in a deep 10-inch skillet over medium-high heat until the oil reaches 360 F. Or heat the oil in a deep fryer with temperature control.
Step 5Using tongs to hold the chicken strips, dip each in the batter; allow the excess to drip off.
Step 6Carefully lower the strips, one by one, into the hot oil. After about 1 minute, turn the strips.
Step 7Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes.
Step 8Transfer to a paper towel-lined tray. Pat more towels on top to absorb excess oil.
Step 9Serve immediately with your favorite sauces and enjoy.