Beer Battered
Chicken Strips
1 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.
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