Beer Batter Chicken Recipe
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This recipe for Beer Batter Chicken, by Mary Thiel, is from A Legacy of Love,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Mary Thiel Added: Wednesday, November 12, 2008
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Category: |
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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
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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. |
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Number Of
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Number Of
Servings:8 |
Personal
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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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