Thursday, October 4, 2012

Sheila’s Beer Battered Fried Chicken

The nutrition facts for this delicious treat were created at Calorie Count! Calories of oil remaining were estimated. The secret to minimal oil absorption in frying is making sure the oil is very hot before the first piece goes in.

fried chicken strips served with breakfast!
Sheila’s Beer Battered Fried Chicken Strips


3 large boneless/ skinless chicken breasts (sliced into thick strips or buy already sliced chicken tenders)
3/4 cup cornstarch
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. garlic, minced
½ tsp. fresh rosemary, minced
1/4 tsp. cayenne
1 cup beer
1 egg, slightly beaten
Vegetable oil for frying*


Preheat the oil in your fryer to 350 degrees (or medium high over a burner).  *You need enough oil to submerge the chicken so that the fry takes place quickly and minimizes the amount of oil absorbed.

In a medium bowl, stir together cornstarch, flour, baking powder, salt, pepper, garlic, rosemary, and cayenne.

Mix in the beer and egg and stir until smooth.

Dredge chicken through the batter and carefully place in the oil – a few pieces at a time, do not crowd. 

Fry for 5-6 minutes or until golden brown. 

Remove and place on a paper towel-lined platter to cool a bit before serving.

The batter is great for onion rings too!


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