Beer Batter Fried Chicken

May
29

I love fried chicken (who doesn’t) and beer batter is one of the easiest ways to make it–and have it come out perfect every time. Beer batter is a “puffy” coating because of the baking powder, so it also makes a “pretty” fried chicken. I use my homemade baking mix, but you can substitute any baking mix in this recipe. I think it works better with skinless chicken, but you can do it with the skin on, too.


This recipe will fry up a whole chicken, but I just had six small skinless, boneless thighs last night. This same batter can be used to fry up all sorts of things–fried cauliflower, fried cheese, anything you have on hand, so no need to waste it if you have leftovers!

If you don’t want to use salt, or if you don’t like garlic or cayenne pepper, replace the seasonings with an equal amount of herbs or whatever seasonings you like.

Printer-Friendly Printer-Friendly
How to make Beer Batter Fried Chicken:

up to 2-3 pounds chicken, cut up
1 cup baking mix
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 egg
1 cup beer

Place chicken in a large pot and cover with water; add a pinch of salt. Boil chicken for about 20 minutes.
IMG_8416
(Large pieces might need to be boiled longer.) Drain chicken on a paper towel and pat dry. Combine batter ingredients in a small bowl.
IMG_8436
Get the beer.
IMG_8437
Pour it in….
IMG_8439
Watch your batter get drunk!
IMG_8440
My. Let things calm down for a minute then stir it well. Dip chicken pieces one at a time.
IMG_8446
Gently shake off excess batter.
IMG_8448b
Fry in hot oil about 2-3 minutes per side….
IMG_8450
….until prettily browned.
IMG_8451
Remove from oil and drain. That’s it!
IMG_8452
Somebody get the mashed potatoes and beans!


See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on May 29, 2013  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter




Comments

12 Responses | RSS feed for comments on this post

  1. 5-29
    9:02
    am

    Can’t get the recipe to save to my recipe box. Is there a problem? I keep getting a 404 error. Chicken looks delish!

  2. 5-29
    9:15
    am

    It should work now! Sorry about that!

  3. 5-29
    10:40
    am

    This looks so yummy! Will have to try it.
    A question…how much oil do you put in the pan? It looks like you’re using a frypan? I thought this was deep-fried but looking at the pics again, I guess not.
    And, you heat the oil to sizzling first, right?
    I haven’t fried chicken in a long time as you can tell!

  4. 5-29
    10:42
    am

    Yes, heat the oil first. I don’t deep fry it. I just put about an inch of oil in the pan.

  5. 5-29
    3:02
    pm

    Very similar to what I use for frying shrimp or other seafood except that I’ve always used just all purpose/self rising flour, not baking mix. I’ve never been able to tell a difference between the 2 flours for frying so I just use which ever is handiest. I’ve never tried frying chicken in batter. Seems like baking mix would make it kind of sweet? Beer and chicken? That sounds good!

  6. 5-29
    6:13
    pm

    Sorry for being so clueless, but what in the world is “baking mix?” Do you mean Bisquick or a pancake mix or a white cake mix or bread mix or what? Thanks!! Please reply to me via my email address [email protected]

  7. 5-29
    6:16
    pm

    Carolyn, I mean a baking mix like Bisquick. (I’m sorry, I can’t reply to comments via email.)

  8. 5-29
    6:53
    pm

    Thanks for the quick reply. And, since I was indeed able to find my way back here, I got to read your reply just fine (without needing it sent to me as an email.). Will try this recipe for sure. Looks yummy.

  9. 5-30
    6:51
    am

    :happyflower:
    What a great way to prepare chicken, reminds me a lot of tempura,I would like this with a veggie stir fry and some rice. Thank you, a copy of this will go into my cookbook. :hungry:

  10. 5-30
    11:48
    pm

    I am so making that this weekend, I already have the chicken and now I have a reason to go get some Bud Light. :shimmy:

  11. 5-31
    9:46
    am

    Well I’m a little/lot clueless too. My question is about boiling the chicken. What exactly are we aiming for when we boil it? And you said that larger pieces might need to boil longer. So I don’t understand what I’m looking for to know when I’ve boiled it enough. I think from one of the pictures that I don’t want to completely cook the chicken by boiling it.

    The only time I remember frying chicken my mother was right there with me. Sadly she’s not here to stand beside me anymore so I can’t ask her about this. Though she never boiled the chicken before frying so I think we would have both been clueless.

    Also I’m not a beer drinker so is one beer better than another? I guess its too much to ask that there are single 8 oz cans of beer for sale? ha ha

  12. 6-1
    4:55
    am

    I’ve learned that beer can usually be substituted with equal amounts of ginger ale, citrus soda (7up, Sprite, Squirt etc), a sparkling white grape juice or chicken stock. For a more savory dish, you can use beef stock or mushroom broth.

    I’ve been looking for a good “puffy” batter recipe and will be considering this one. I wonder if it might bake up just as well as frying. Might have to experiment. :hungry:

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm










If you would like to help support the overhead costs of this website, you may donate. Thank you!



Sign up for the
Chickens in the Road Newsletter







The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....






Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Calendar

May 2019
S M T W T F S
« Nov    
 1234
567891011
12131415161718
19202122232425
262728293031  


Out My Window

Walton, WV
49°
83°
Wed
82°
Thu
86°
Fri
Weather from OpenWeatherMap


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2019 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact