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
Gather the ingredients.
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 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.
- Start with 3/4 cup of flour, and adjust with more if necessary to make the batter. Or add 1 cup, and add a little more beer if necessary.
- 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.