Beer batter fried chicken

I hardly drink anymore. In fact, it’s more rare than usual. It’s not that I don’t like alcohol, it’s just not as fun in a non bar setting. I think that’s why Bryan wants to find a place similar to the bar we went to every single Sunday night when we lived in Houston. But we aren’t going to find the same thing, definitely not up here.
But when I do drink, it’s either cider or beer of some sort. Only problem is that I’m rarely in the mood for it. On top of that, some people left beer in our fridge that I don’t like. Now there’s beer in the fridge that I will never drink and I have no clue what to do with it.
Until a light bulb goes off.
Beer battered chicken. The recipe has been floating around the facebook recipe pages lately. Why not try it.
Beer Battered Fried Chicken
1 1/2 pounds of  boneless chicken breast, cut into strips, nugggets, or left as is
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup beer
1 teaspoon paprika
1 teaspoon black pepper
oil for frying
In a medium bowl mix flour, baking powder, salt, beet, paprika, and black pepper together until well combined.
Place chicken in medium bowl and let sit for 10 minutes.
Heat a skillet with oil and fry chicken until golden brown.
Makes a lot.
This actually makes tons of batter. So if you want to use the batter for something other than chicken, pour some of it into a different container. It can also last three days in the fridge.
The chicken was succulent. The batter was awesome. Definitely not your normal batter. I think I actually prefer this batter to normal or buttermilk batter. I think it’s that slight hoppy aftertaste that brings everything to a more heightened level.
This would also be great for pickles, onion rings, and anything else you feel like frying. Oh, zucchini fries or green beans or asparagus. I so need to try that next.

1 thought on “Beer batter fried chicken

  1. Pingback: Chicken and Waffles with Maple Gravy | The DIABETIC Kitchen

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