Fried Chicken in Beer Batter
Jump to navigation
Jump to search
Contents
Introduction
This is a deep-fried chicken recipe for those who like beer. Serves 2-4 people.
Ingredients & Utensils
Batter
- Plain flour
- Salt
- Mixed herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil).
- Beer - your preference. For this recipe I had San Miguel to hand, which turned out great.
Marinade/Chicken rub
- Sea salt
- Whole peppercorns (to be crushed or ground)
- Garlic powder
- Ginger powder
- Paprika powder
- Mixed herbs (as above)
Optional for the chilli heads:
- Cayenne chilli powder
- Piri-peri chili flakes
Chicken
- Chicken breast whole or pre-diced. 600g (1.2 lbs) serves 2-4 people.
- 1 - 1.5 litres of your favourite frying oil
Utensils
- Large Bowls
- Sharp kitchen knife
- Wok / large metal pan / deep fat fryer. A larger vessel ensures a better cook.
- Whisk / fork
- Metal sieve
- Large metal spoon with holes
Preparation
Chicken
- Blend the rub together to your requirements. I prefer heavy on the salt, pepper and paprika, less for the others. Adjust the levels for your preferences. Just don't go to heavy on the chilli or pepper if you're not sure!
- Dice the chicken breast into 1 inch/2 cm cubes using a sharp knife.
- Put the diced chicken into a bowl, shaking the rub over the top and mixing thoroughly. Ensure the rub is evenly distributed.
- Put the bowl of chicken into a fridge for 2 hours for maximum flavour. Skip this if you're in a hurry.
- Empty all the oil into your frying vessel and start heating. If you have a thermometer heat it to 190 Celsius (370 Fahrenheit).
Batter
- Slowly empty your beer into a large bowl at an angle. Wait for the froth to subside.
- Slowly add flour over the top and whisk. Add small amounts of flour each time, and whisk. Avoid putting too much in and having to compensate with more beer. Stop whisking when the consistency is like a thick yogurt.
- Add a light to medium sprinkling of salt, and a heavy sprinkling of mixed herbs. Whisk in thoroughly.
Cooking
- Once the oil is up to temperature, remove the chicken from the fridge and dip it into the batter, then carefully drop it into the boiling oil. Make sure you drop the chicken near to the surface of the oil to avoid splashing.
- Stir the chicken at intervals - don't let it stick together.
- Using your metal spoon or equivalent, bring the chicken out of the oil and put it back in again - to let the air get to it.
- Cook until the battered chicken is golden brown. If unsure take a big piece out, and cut through the thickest part. If the chicken is white with no sign of redness, it's cooked!
- Pull the rest of the chicken out, into your metal sieve above the vessel. Shake the sieve to allow the oil to drip free.
- Put the chicken onto kitchen towels to absorb excess oil. Let the chicken cool down.
- When the chicken isn't too hot to touch, serve on a plate and enjoy!
