"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Beer Batter Chicken Recipe

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This recipe for Beer Batter Chicken, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Thiel
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup beer
2 1/2 pounds fryer chicken
vegetable oil
2 eggs, separated
3/4 cup flour
3/4 teaspoon salt
1 1/2 teaspoons vegetable oil
1/4 teaspoon garlic powder

Directions:
Directions:
Let beer stand at room temperature until flat, about 45 minutes. Cut chicken into pieces; cut each breast into halves. Pour enough water on chicken in dutch oven to cover Heat to boiling; reduce heat. Cover and simmer 25 minutes. remove chicken from broth, drain and pat dry.
Heat oil ( 2 -3 inches ) in deep-fryer or kettle to 375 degrees. Beat egg whites until stiff. Beat beer, flour,salt, 1 1/2 teaspoons oil, garlic powder, and egg yolks until smooth. Fold egg whites into beer mixture.
Dip chicken pieces one at a time into batter. Fry 3 or 4 at a time until golden, 5 to 7 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I made this chicken for Andy's 4th birthday.....he wasn't impressed with it but the adults all loved it. Its the only "fried" chicken I've ever made.

 

 

 

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