A common "beer" battter recipe for deep fried chicken to use at home?

Question

I'm going to try and deep fry boneless chicken breast in the deep fryer, but am tired of tthe flour, eggs, and breadcrumbs thing. Is there an easy recipe to batter foods rather than "bread" them? And what should the temp. be as not to burn the batter?

Answer 1

simply take some basic flour add whatever spices to it you want, I add paprika, salt, pepper, garlic, add ice cold beer so you have like a paste, you can even add some ice cubes. The colder your batter is the crispier your breading will be. The coldness reacts to the heat of the oil and crisps up. You basically want your oil around 350-375.

Answer 2

The fryer should be set at 350 degrees

for the batter mix together, it should be the consistency of pancake batter you can adjust it with more flour if it is to wet or a little water if it is to dry.
3 cups flour
1 tsp Baking Powder
1 tsp Corn Starch
2 Cans Beer
1 tsp Salt
1 tsp Black pepper
1 tsp Garlic Powder

Coat the chicken in corn starch first and then dip it in the batter and then in the fryer, cook it until internal temp. of 165 is reached

Answer 3

Beer Batter Chicken

3 c Vegetable oil
2 c Biscuit mix
1 Egg
1/2 c Beer
1 c Club soda
2 ts Salt
1/4 ts Pepper
3 Chicken breasts skin and cut in strips


While oil is heating, combine biscuit mix, egg, beer, club soda, salt
and pepper. Dip chicken slices into batter. Drop battered chicken
pieces into oil. Deep- fry until golden brown, about 5 to 8 minutes.
Drain on tempura rack or absorbent paper towels. Continue to fry until
all chicken is cooked. Variation I: Substitute 2 pounds flounder or
sole fish fillets for chicken. Add 1/2 tsp dill, 1/2 tsp basil and 1
tbs dried chopped chives to batter. Variation II: Substitute eggplant,
zucchini, cauliflower or onions for chicken. Dredge vegetables in
flour before dipping in batter.

Answer 4

Season, dredge in professional flour, then overwhelmed eggs, then in professional flour, then in overwhelmed eggs, then in professional flour. ( coat two times) Shake extra and installed deep fryer at 325 levels ( VERY predominant) any warmer and your chook coating will burn earlier than chook is cooked. About twenty mins for the smaller cuts and longer for breasts and thighs. You can placed them in in combination and simply take out the wings and so on. as they're performed Fantastic. This is the fried chook you're going to more often than not get in a southern fried chook eating place.

Answer 5

Season, dredge in professional flour, then beaten eggs, then in pro flour, then in beaten eggs, then in pro flour. ( coat twice) Shake excess and put in deep fryer at 325 degrees ( VERY predominant) any hotter and your fowl coating will burn before chook is cooked. About twenty minutes for the smaller cuts and longer for breasts and thighs. You could put them in collectively and just take out the wings etc. As they're finished amazing. That is the fried chicken you'll ordinarily get in a southern fried chicken restaurant.

Answer 6

Season, dredge in pro flour, then overwhelmed eggs, then in pro flour, then in overwhelmed eggs, then in pro flour. ( coat two times) Shake extra and put in deep fryer at 325 stages ( mandatory) any hotter and your fowl coating will burn earlier fowl is cooked. about twenty minutes for the smaller cuts and longer for breasts and thighs. you could positioned them in mutually and only take out the wings etc. as they are carried out staggering. it really is the fried fowl you'll many times get in a southern fried fowl eating position.

Answer 7

have you tried the beer batter premixes at your local grocery? I've used a few brands.. all you have to do is add beer to the mix and .. voila... they taste great

Answer 8

buy tempura flour, instead of mixing it with cold water/seltzer like instructed add cold beer :)

Answer 9

call KFC and open a bud light