The chicken strips are made from chicken breasts and deep fried to perfection. Add coleslaw and French fries to the menu for a delicious family meal.
- 1 large egg
- 3/4 cup beer
- 3/4 to 1 cup all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon salt
- black pepper to taste
- 3 chicken breast halves (skinless, boneless)
- 1 1/4 cups vegetable oil
- In 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.
- Cut chicken breasts in half lengthwise. If the chicken breasts are large, slice them into thirds or quarters.
- Heat the vegetable oil in a deep 10-inch skillet over medium-high heat until oil reaches 360° F. Or heat the oil in a deep fryer with a temperature control.
- Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes.
- Transfer to a paper towel-lined tray. Pat more towels on top to absorb excess oil.
- Serve immediately with barbecue sauce or sweet and sour sauce.
*Comments were very positive, but some people felt that 3/4 cup was plenty of flour. Start with 3/4 cup and adjust with more if necessary. Or add 1 cup and add a little more beer if necessary.
Tips and Variations
- A neutral flavor oil with a high smoke point is the best choice for deep frying. Vegetable oil or corn oil is fine for deep frying. Peanut oil, canola, and grapeseed oil are very good as well.
- Cut the salt in half and add a teaspoon of seasoning salt or a Creole seasoning blend to the batter.
|Nutritional Guidelines (per serving)|
|Total Fat||131 g|
|Saturated Fat||22 g|
|Unsaturated Fat||75 g|
|Dietary Fiber||2 g|