Main Ingredient: Chicken
Full Menu
Main Ingredient: Chicken
Chicken dish and carrot dish served on a table

Nadine Greeff / Stocksy United

The Ultimate Guide

Introduction

Beer-Battered Chicken Strips

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 04/05/21
Beer battered chicken strips

The Spruce
Prep: 20 mins
Cook: 6 mins
Let Stand: 25 mins
Total: 51 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
409 Calories
22g Fat
26g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 409
% Daily Value*
Total Fat 22g 28%
Saturated Fat 2g 12%
Cholesterol 98mg 33%
Sodium 694mg 30%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 24g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 2mg 13%
Potassium 219mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve these crispy deep-fried beer-battered chicken strips with beer barbecue sauce or sweet and sour sauce, Thai sweet chili sauce, or chipotle mayonnaise.

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Beer Battered Chicken Strips Recipe ingredients
    The Spruce

  2. 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.

    Beer Battered Chicken Strips batter
    The Spruce 

  3. Cut chicken breasts in half lengthwise. If the chicken breasts are large, slice them into thirds or quarters. 

    Sliced chicken breasts
    The Spruce

  4. 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.

    Chicken strips and frying pan
    The Spruce

  5. Using tongs to hold chicken strips, dip in batter; allow excess to drip off.

    Chicken strip dipped in batter
    The Spruce

  6. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips.

    Chicken strips frying in oil
    The Spruce

  7. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes.

    Beer Battered Chicken Strips
    The Spruce

  8. Transfer to a paper towel-lined tray. Pat more towels on top to absorb excess oil.

    Beer Battered Chicken Strips draining on a paper towel
    The Spruce

  9. Serve immediately with barbecue sauce or sweet and sour sauce.

    Beer Battered Chicken Strips
    The Spruce

Tips

  • 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.

Recipe Variations

  • Cut the salt in half, and add a teaspoon of seasoning salt or a Creole seasoning blend to the batter.