Beer Battered Crispy Fried Chicken Strips Recipe By Tasty Food

BATTERED CHICKEN TENDERS

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.

BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
• Pour into a bowl and set aside.
• Preheat a pot of oil to 350˚F (180˚C)
• Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
• Cut the chicken into strips and coat well in the batter, then the crisp coating.
• Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
• Transfer to some paper towel to soak up some of the excess oil.
• Serve with chips, your favourite sauces and leftover beer.
• Enjoy!

BEER-BATTERED CHICKEN TENDERS

Steps:

• Set aside 1/3 cup flour and whisk together the remaining 2 cups flour with Coors Light and beaten eggs. Season the batter to taste.
• Dredge chicken tenders in flour and then dip or roll tenders in batter.
• Deep-fry tenders in 375 degree F oil until deep golden brown.
• Drain on paper towels and serve with your favorite dipping sauce.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

BEER BATTERED CHICKEN

Steps:

• Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
• Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

EXTRA-CRISPY FRIED CHICKEN STRIPS

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

BEER-BATTERED CHICKEN STRIPS

Steps:

• Add the egg to a mixing bowl. Whisk until a uniform color. Add the beer and whisk until smooth. Add the flour, baking soda, salt, and black pepper and mix well. Cover the bowl and let stand at room temperature for 20-25 minutes. Meanwhile, heat the oil to 360 degrees F in a skillet over medium-high heat. Alternately, you can use a deep fryer. Slice the chicken into strips. Dip each chicken strip into the beer batter, letting any excess drip off. Add to the hot oil, in batches as needed, and cook for 4-6 minutes, turning the strips as needed until they are golden brown. Remove from the oil with a slotted spoon or tongs and place on paper toweling to drain. Serve hot with barbecue sauce or sweet and sour sauce, for dipping.

LORETTA LYNN'S CRISPY FRIED CHICKEN

Steps:

• Seasoned Flour: Combine and set aside. Crispy Batter: Combine ingredients. Heat shortening to 365 degrees F. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.

SHATTERLINGLY CRISPY BEER FRIED CHICKEN

Steps:

• Add all ingredients for dredging bowl #1 into a large bowl or pan and mix to combine.
• Do the same in a separate bowl with the ingredients for dredging bowl #2.
• Check the consistency of the beer batter and adjust the thickness as needed.
• Working in batches, dredge the chicken in bowl #1 (flour and seasonings) and then bowl #2 (beer batter) and finally bowl #1 again, shaking off the excess each time.
• Add enough vegetable oil to a cast iron pan so that the chicken will be at least half way submerged when added to the oil. ~2" deep
• Heat oil to 350 degrees and add chicken pieces in single layer, working in batches as needed.
• Halfway through cooking flip the chicken over to ensure even cooking.
• Chicken is done when meat registers 165 degrees on a digital thermometer. 15-20 minutes.

BEER BATTERED CHICKEN TENDERS

Steps:

• Add all ingredients for the first dredging bowl together in a large dish. Do the same with the second dredging bowl, ensuring the mixture is like a thin pancake batter. Add more beer as needed to thin it out.
• Dredge your chicken tenders in the flour mixture, shaking off any excess, then into the beer batter. Let the excess batter drip off and then dredge in the flour mixture one more time.**
• Add two inches of frying oil to a tall-sided pan and heat to 375 degrees.
• Working in batches if needed, add breaded chicken strips to the frying oil and cook until golden brown. Flip the chicken as needed to ensure it cooks evenly.
• Remove chicken from the oil and let drain on a wire rack, or over paper towels.

BEER BATTERED CHICKEN STRIPS

Steps:

• Beat the egg lightly with a whisk.
• Beat in the beer, then dry ingredients, whisking til smooth.
• Cover and let stand for 25 to 30 minutes before using.
• Cut chicken breasts into strips lengthwise.
• Heat oil in 10" skillet over a medium-high heat until oil reaches desired temperature of 360º.
• Using tongs to hold chicken strips, dip in batter and allow excess to drip off.
• Remove and carefully lower, each one into the hot oil.
• After about 1 minute, turn the strips.
• Continue to turn the strips occasionally, cooking until golden brown and done.
• Transfer to a paper towel lined tray.
• Note: Cooking time is approximate and per batch.

CRISPY BEER BATTERED FISH AND CHIPS

Steps:

• Cut potatoes into fries move into a large bowl filled with cold water.
• Whisk together the flour, salt, baking powder, and cayenne in a medium-sized bowl. Slowly whisk in the beer, mixing until no lumps remain and the batter is smooth. Place in the fridge for at least 15 minutes, but no longer than an hour.
• Heat the oil in a large dutch oven of heavy-bottomed pan over high heat. Use a deep-fry thermometer and watch the oil temperature carefully.
• Drain the potatoes from the water and use a salad spinner or paper towels to dry the potatoes as much as possible.
• When the oil reaches 320 degrees, cook the potatoes in batches for 2-3 minutes or until they are pale and floppy. Remove them from the oil and place on a baking sheet lined with paper towels.
• Increase the oil temperature to 350 degrees.
• While the oil is heating, dip the fish strips into the corn starch and tap and brush off as much of the excess as you can.
• When the oil is 350 degrees, dip the fish into the batter and slowly lower it into the oil. Cook only 3-4 pieces of fish at a time, as to not crowd the pan. When the batter is set on one side, turn the fish over and cook on the other side until golden brown. Repeat until all the fish is cooked and keep the fish hot in a 200-degree oven, on a baking sheet lined with a baking rack, while preparing the fries.
• Increase the oil temperature to 375 degrees. When the oil reaches temperature, refry the potatoes in batches until they are golden brown. Drain on paper towels, season with salt and serve the fish and chips with fresh lemon juice, malt vinegar, and tartar sauce.

BEER BATTERED CHICKEN

Steps:

• Combine all of the dry ingredients in a bowl and mix well.
• Dip the chicken into the beer and then into the flour mixture.
• Cook uncovered in a deep fryer at 350°F, turning once during the cooking process.
• Remove the chicken and let the excess oil drain on paper towels.

BEER-BATTERED CHICKEN STRIPS

Steps:

• Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes.