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 cup cold beer (lager or pale ale recommended)
- 1 large egg
- Vegetable oil for frying
Instructions
- Pat the chicken pieces dry with paper towels.
- In a shallow dish, mix the flour, salt, pepper, paprika, and garlic powder.
- In a separate bowl, whisk the beer and egg together until just combined.
- Dip each piece of chicken first into the flour mixture, shaking off excess.
- Dip the floured chicken into the wet beer mixture.
- Immediately dip the chicken back into the flour mixture, pressing lightly to coat thoroughly.
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350 degrees F (175 degrees C).
- Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pot.
- Fry for 6-8 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature should reach 165 degrees F or 74 degrees C).
- Remove chicken from oil and place on a wire rack set over a baking sheet to drain excess oil.
Notes
- For extra crispiness, chill the battered chicken for 30 minutes before frying.
- Maintain oil temperature carefully; if it drops too low, the chicken will be greasy.
- 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: 18
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Keywords: beer battered, fried chicken, crispy chicken, deep fried, chicken recipe