|Beer Batter Dipt Fried Chicken|
Just about the crispiest, juiciest fried chicken you’ll ever eat. Move over KFC!
Most of the time, the coating has fallen off but mostly, it was never completely cooked. I don’t much care for rare chicken and it’s not safe either. Not to mention that deep frying makes a LOT of mess and I really hate cleaning up after.
However, I have found not only the perfect chicken, but a good solution to the mess as well–I use a deep 5 quart dutch oven. There’s some splattering, but nothing like it is when I use my cast iron frying pan.
|Can you say–crrrrispy?|
The batter is just about as simple as you can get. Flour, beer and seasonings. Period. But oh boy, is this batter crispy!
You can use whatever seasonings you like. I used seasoned salt and a touch of cayenne because I like a little zip in stuff like this, so suit your personal taste. Leaving out the cayenne makes this something like KFC–only I thought it tasted way better! And like KFC, serve this with some kicked up coleslaw!
I did let my chicken parts sit out for the 30 minutes that the batter was steeping because stone cold chicken will take a lot longer to cook. And not to worry–that oil is so hot, it kills any bacteria that may have started to grow.
|You’ll get up close and personal with this chicken|
I also made this in my new Ninja–the insert is deep enough that it doesn’t cause a mess, but I will say that if you want to cook this in a multi-function cooker like the Ninja, then cover your work surface with newspapers to catch any splatters. The setting on the Ninja would be STOVETOP/HIGH. However, standard cooking directions are given for those who don’t have a special appliance.
- 1 small frying chicken, cut into 8 pieces -OR- pre-cut chicken parts (drums, thighs, breasts)
- Oil for frying
- 1¾ cups flour
- 1 tbs seasoned salt*
- ¼ tsp cayenne pepper (optional)
- 1 can (12 oz) beer
- *You may substitute 1 tsp salt, ¼ tsp pepper, ½ tsp garlic or onion powder, ¼ tsp paprika
- In a large bowl, mix together the flour, seasoned salt and cayenne pepper (if using).
- Gradually pour beer into flour mixture while whisking with a wire whisk. Beat until there are no lumps. Let the batter stand for 30 minutes.
- Meanwhile, add oil to a deep heavy frying pan or dutch oven (I used the dutch oven because it kept the stove cleaner). Oil should come at least 1-inch up the side of the pan. This will be around a quart of oil for a 5-cup dutch oven.
- Heat oil to 375 degrees F. I use a deep fry/candy thermometer, but you can do the bread cube test for oil temp--a 1-inch cube of bread will get golden brown in 1 minute. However, I strongly suggest using the thermometer so you can keep the oil at a constant temp.
- Pat chicken parts dry with paper towels. Dip each piece into the batter, and let excess batter drain back in the bowl. Place chicken in fryer--you will have to fry in batches. NEVER overload the pan. In the dutch oven, I was able to fry 4 pieces at once.
- Cook chicken a total of 30 minutes, turning halfway through the cooking.
- Remove and let excess oil drain back in the pan. Place on a plate lined with paper towels.
- Chicken may be kept warm in a 250 degrees F oven while frying the next batch.
- Serves 4.
|Beer Batter Dipt Fried Chicken|
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