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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beer-Battered Chicken Strips Recipe

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This recipe for Beer-Battered Chicken Strips, by , is from CHERISHED FAMILY RECIPES FROM HOME, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Josh Robbins


1 large egg
cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves - skinless, boneless
1 cups vegetable oil

Make beer batter.
* Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth.
* Cover and let stand for 25 to 30 minutes before using.
* Cut chicken breasts in half lengthwise. Heat oil in 10- inch skillet over a medium high heat until oil reaches desired temperature of 360F (or use deep fryer).
* Dust chicken in flour first then dip in beer batter.
* Using tongs to hold chicken strips, dip in batter; allow excess to drip off.
* Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips.
* Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes.
* Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil.
* Serve immediately with barbecue sauce or sweet and sour sauce. Serves 3 to 4. Or




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