Friday, January 21, 2011

a new family favorite :: chicken strips in beer batter

Leland asked me for years if I want a deep fryer, but I didn't want one. About two years ago I thought a deep fryer would be neat due to a Thanksgiving dinner on which I got to try homemade sweet potatoe chips. I absolutely do NOT like sweet potatoes. Nobody here. However, these chips were really good. Deep frying is not the healtiest way to cook, so I still had no reason to purchase a deep fryer. Last week finally got me to say yes years after asking again and again - as with the bread maker, the freezer, ..... I said NO for years. So now I am trying to figure out how to use it.

Today I tried to make Chicken Strips in Beer Batter. After dipping the chicken strips into batter and adding one layer into the deep fryer, it look good. Until I got to the part to take it out, because it was stuck in the basket. So I only got it out in pieces, but it tasted really good.  The leftover are already gone, too, because Leland couldn't pass by without munching on them.

Well, the recipe is great, but how do NOT get it stuck in my frying basket and get the strips out in one piece?

Chicken Strips in Beer Batter
  • large egg
  • 3/4 cup beer
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ground black pepper
  • 3 chicken breast halves; skinless, boneless
  • 1 1/4 cups vegetable oil
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). 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 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.

Serves 3 to 4.


  1. ich glaub es hilft, wenn du einen recht fluessigen Batter hast, das man zuerst den Basket ins Fett reinlaesst und dann erst das chicken rein.. so das es gar nicht erst im Basket liegt..

    hab ich jetzt selber noch nicht ausprobiert, aber auf Foodnetwork gesehen LOL

    dein Rezept hoert sich auf jeden Fall lecker an.. werd ich auch mal ausprobieren

  2. Hoert sich sehr lecker, ich werds mal ausprobieren :)



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