|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crispy chicken strips are always a fan favorite, but when coated in a flavorful beer batter they may become the only recipe for chicken fingers you ever make. In this recipe, a mixture of egg, beer, flour, baking soda, and seasonings coats the chicken before the strips are deep-fried, making for golden, crunchy, and tender chicken strips.
This recipe calls for cutting boneless chicken breasts into strips, but feel free to use chicken tenderloins (about 3/4 pound) for quicker preparation. Serve these tender and crispy chicken strips with your favorite dipping sauces, like honey mustard and ketchup, or offer something a little different such as beer barbecue sauce, sweet and sour sauce, Thai sweet chili sauce, or chipotle mayonnaise. 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 kosher salt
Freshly ground black pepper, to taste
2 large boneless, skinless chicken breast
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 the 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 the oil reaches 360 F. Or heat the oil in a deep fryer with temperature control.
Using tongs to hold the chicken strips, dip each in the batter; allow the excess to drip off.
Carefully lower the strips, 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 your favorite sauces and enjoy.
- When making the batter, start with 3/4 cup of flour, and add more if necessary to get the right consistency. Or, you can add the whole 1 cup of flour and pour in a little more beer if necessary.
- If you are finding the batter won't stick to the chicken, coat the chicken with a dusting of flour before dunking into the batter.
- A neutral-flavored oil with a high smoke point is the best choice for deep frying. Vegetable oil or corn oil are good, as are peanut oil, canola, and grapeseed oil.
What Type of Beer Is Best?
When making a beer batter, pilsners or lagers are good choices; their bubbles will help to aerate the batter. If you are looking for the beer to add flavor to the dish, select a brew with a distinctive taste, such as an amber beer or a stout. Cold beer will make the coating lighter and crispier, but you can use room temperature if you like.
Add a teaspoon of seasoning salt or a Creole seasoning blend to the batter; just make sure to cut the salt in half.