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Beer Batter Fried Chicken

Posted By Suzanne McMinn On May 29, 2013 @ 7:35 am In Main Dishes,Quick Mix,The Farmhouse Table | 13 Comments

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.


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.

(Large pieces might need to be boiled longer.) Drain chicken on a paper towel and pat dry. Combine batter ingredients in a small bowl.

Get the beer.

Pour it in….

Watch your batter get drunk!

My. Let things calm down for a minute then stir it well. Dip chicken pieces one at a time.

Gently shake off excess batter.

Fry in hot oil about 2-3 minutes per side….

….until prettily browned.

Remove from oil and drain. That’s it!

Somebody get the mashed potatoes and beans!


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