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This recipe for Beer Batter Fried Chicken, by Ruth Tschida, is from The Ruth Tschida Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Buy at least two fryer chickens. Wash and paper towel dry.
Beer Batter: One cup of beer, one cup flour, half a cup corn starch, small handful of salt (approx. 2 tsps.) Hand mix with wire whip. Add beer so consistency is a like a medium/thin pancake batter. Heat deep fryer to 375 degrees with fresh oil. Chicken must be dry. Dip chicken in batter and place in hot fat for 15 – 20 minutes. Nama’s secret is to let the chicken soak in the batter before frying it. Don’t cook too many pieces at one time. The chicken will float as it is done. Place fried chicken on a plate with a paper towel to cool.
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