Beer Battered Chicken Recipe

Fantastic recipe for customizable, easy, and delicious batter-fried chicken. A tip for better results is to let the flour rest in the batter in the fridge for at least 20 minutes. This simple step can eliminate the issue of bland and floury taste. Remember to remove excess batter before frying to avoid it becoming too heavy. For extra flavor, season the chicken immediately after frying, and consider seasoning separately for kids and adults. I found using chicken thighs gave better flavor compared to breasts. If the chicken needs more cooking, simply wrap it in foil and bake for a few extra minutes. Highly recommend this recipe for a tasty and versatile batter-fried dish.

I opted to use Drakes batter instead of making my own for my fried chicken. Once the chicken was deep fried, I prepared a sauce by heating one stick of butter with two cups of Franks hot sauce, which I used to coat the chicken. I also made another batch with a honey barbecue sauce. The result was absolutely delicious, and my entire family thoroughly enjoyed them!

Rewritten review: This recipe turned out quite well in the end. We made a couple of adjustments - we increased the amount of beer to 1 cup and added 2 tablespoons of Old Bay seasoning to the liquid batter. For an extra kick, we sprinkled a bit of Old Bay into the dry flour mixture as well. The dish tasted good, although the beer we used was a tad strong; next time, I might reduce it to 3/4 cup for a milder flavor. If made as directed, the dish might turn out bland as there needs to be more spice to balance out the flour’s lack of flavor. The type of beer you choose makes a significant difference in the final taste. Opting for a higher quality beer rather than a cheaper option like Pabst is recommended. Choose a beer you enjoy to enhance the overall flavor. Despite being a bit oily, which is expected when frying, blotting the excess oil with paper towels helps. I have a sensitive stomach, but the dish was delicious, though I know I'll feel it later. When cooking on the stovetop, ensure the oil is at a lower temperature to prevent burning and ensure thorough cooking. In most cases, cooking at a lower temperature is key to avoiding burnt food. Using a deep fryer may yield even better results for this recipe.

My mom always separates the egg white and adds it into the batter instead of using a whole egg. The egg white adds a light and airy texture, while a whole egg would make it heavier. I also like to season the batter with my favorite seasonings.

I followed the recommendations of other reviewers and added seasoned salt to both the flour and batter mixture for extra flavor. I also sprinkled a light dusting of seasoned salt on top after cooking. A garlic salt and pepper blend complemented the dish perfectly.

This recipe is fantastic! I find it hard to believe that these strips could magically season themselves with Flour, Beer, Eggs, and baking powder! But the texture of the batter was amazing! I can't praise this recipe enough! I like to add a bit more beer to the batter and I agree that letting it sit while preparing other food for at least 20-30 minutes is key. It should be noted that seasoning your chicken and batter is essential. This recipe is so versatile - you can spice it up or keep it mild. We've tried it with BBQ rubs, buffalo seasoning, Parmesan added before battering, and the possibilities are endless. Thanks for sharing!

SMPARSONS recommended allowing the batter to rest before frying, and I also prefer soaking my chicken in saltwater for at least 2 hours to overnight. This method helps the chicken absorb more flavor and, in my opinion, cleans it better than just rinsing it.

This was my first time making it, and my husband absolutely loved it! I decided to enhance the batter with a touch of garlic and onion powder, as well as seasoned salt. Following a tip from another reviewer, I let the batter rest in the fridge for about an hour. I also threw in some paprika and Parmesan cheese into the dredging flour. The result was a wonderfully crispy texture with a delicious taste. The chicken turned out juicy and flavorful. I will certainly be making this dish again.

I tried making this dish the other night and accidentally skipped the step of coating the chicken in flour before battering it. I also decided to jazz up the batter by adding Tabasco sauce and Goya Garlic and Pepper seasoning. Since I impulsively went for the beer batter, I had already cut the chicken into strips, seasoned them with Hidden Valley Ranch salad dressing mix, and let them marinate in the fridge for 8 hours. The result was incredible! As beer enthusiasts, we opted for a full cup of Molson Golden, which paired perfectly with the dish. Yum!

I have tried making this dish twice now. The first time, it turned out very bland and thick. The second time, I decided to use 1 cup of rich dark beer and let it sit in the fridge for about an hour. This made a significant improvement in the flavor and texture. It worked really well as a batter for onion rings too.

Following the suggestion from another reviewer, I let the battered chicken sit in flour for 20 minutes in the refrigerator. This made them easier to work with and resulted in a thick, tasty breading. However, I found the chicken itself a bit bland, so next time I will season it before dipping it in the batter.

In the past, I typically prepared fried chicken by seasoning it with salt and pepper, coating it in flour, and then deep frying it. Seeking a change, I decided to experiment with a new recipe this time. The batter in this recipe resembled more of a tempura batter, which wasn't quite the texture I had in mind when I placed the chicken in the hot oil. To my surprise, the chicken pieces significantly expanded in size, causing the batter to burst in the oil. Overall, the dish turned out alright, but I am unsure if I would attempt this recipe again.

Fantastic batter! However, I had to improvise with the seasoning since the recipe didn't specify any. The batter had a wonderful consistency, light and crispy! I also paired it with a homemade hot honey sauce for dipping, which turned out to be a great combination. Overall, a delicious dish with room for experimentation and creativity!

The food was scrumptious, even better than what I've had at a Chinese restaurant.

I'm giving this recipe 2 stars because my family didn't enjoy the coating style, as it turned out more like hibachi style which we're not fans of. Despite that, I've had this recipe for a long time and I'm still happy I gave it a try.

Great! And simple

This base was fantastic! I used a 12oz Blue Moon beer and seasoned the flour with garlic salt, lemon pepper, pepper, and creole seasoning before mixing in the beer.

I added salt, pepper, garlic powder, and paprika to both the batter and the dry flour, and the result was fantastic. My ten-year-old son and my picky seventeen-year-old daughter absolutely loved it!

Chilling the flour mixture in the fridge for 20 minutes is a great tip. I highly suggest pairing it with honey mustard dressing as a delicious dipping sauce.

We attempted various methods to enhance its taste, preparing it multiple times, but unfortunately, it turned out to be very dull.