Description
Crispy fried chicken coated in a light, flavorful beer batter.
Ingredients
Scale
- 2 lbs chicken pieces (drumsticks, thighs, breasts)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 (12 oz) bottle of light beer, cold
- Vegetable oil for frying
Instructions
- In a large bowl, mix flour, salt, pepper, paprika, and garlic powder.
- Pour the cold beer into the dry ingredients. Whisk until the batter is smooth, but do not overmix; some small lumps are acceptable.
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the beer batter, allowing excess to drip off.
- Carefully place the battered chicken into the hot oil, ensuring not to overcrowd the pot. Work in batches.
- Fry for 6 to 8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165 degrees F or 74 degrees C).
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
- Serve hot.
Notes
- Use a thermometer to monitor the oil temperature for best results.
- If you do not have a thermometer, test the oil by dropping a small amount of batter in; it should sizzle immediately and float to the top.
- Drain the chicken on a wire rack instead of paper towels to keep the bottom crust crisp.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1
- Sodium: 450
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 32
- Cholesterol: 100
Keywords: beer battered, fried chicken, crispy chicken, deep fried, chicken recipe