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When this beer-battered fried chicken reaches the table, everyone will come running. So what is the secret behind its wonderfully crunchy crust?
The answer is that each piece of chicken goes through the coating three times, first in seasoned flour, then in a beer batter and once more in the flour, which builds a slightly thicker crust that the flour clings to more easily.
How Do You Make Crispy Fried Chicken?
You can use any chicken pieces you like, although breasts and thighs work exceptionally well. Enjoy them on their own or with your favorite sauce to take the experience up a notch.
Nutrition Information
Beer-Battered Fried Chicken Recipe
Never make fried chicken without a good digital thermometer to monitor the oil temperature.
If the oil is too cold, the chicken will turn greasy. If it is too hot, the coating will burn before the meat is cooked through.
Ingredients
Bowl #1
- 3 cups flour
- 2 tablespoons table salt
- 2 tablespoons pepper
- 2 teaspoons sweet paprika
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon cayenne
Bowl #2
- 2 beaten eggs
- 1⅓ cups flour
- 1⅓ cups beer
- 1 teaspoon salt
- ¼ teaspoon pepper
For frying
- Vegetable oil for frying
- 1.5 kg (about 3.3 lb) chicken thighs and/or breasts
Instructions
1. Coating the chicken
- Combine all the ingredients listed for the first bowl and mix.
- Repeat the process with the ingredients listed for the second bowl.
- Check the consistency of the beer batter and adjust the texture as needed.
- Working in batches, coat the chicken in the first bowl (seasoned flour), then in the second bowl (beer batter) and finally in the first bowl again, shaking off the excess each time.
2. Frying the chicken
- In a large heavy-bottomed pot, add enough vegetable oil to fully submerge the chicken pieces.
- Heat the oil to 177 °C (350 °F) and add the chicken in a single layer, working in batches as needed and turning the pieces so they cook evenly.
- Cook for 15 to 20 minutes or until the inside of the meat reads 74 °C (165 °F) on the digital thermometer.
Frequently Asked Questions (FAQ)
1. Why is beer used in fried chicken batter?
The carbonation in beer lightens the batter and helps form a crunchier crust, while the malt adds flavor and color as it browns.
2. Which beer should I use for fried chicken?
A lager or a pale ale works well. Very hoppy beers can leave a pronounced bitterness in the coating.
3. What temperature should the chicken be fried at?
At 177 °C (350 °F). Use a thermometer to control it, because the chicken absorbs grease if the oil is too cold and the coating burns before the meat cooks if it is too hot.
4. How can I tell when fried chicken is done?
The inside of the meat should reach 74 °C (165 °F), measured with a digital thermometer at the thickest part of the piece.
5. Which chicken pieces work best?
Thighs and breasts, cut into pieces of similar size so they cook evenly.
Recommended
- How to Make Beer-Marinated French Fries: Ingredients and Step-by-Step Recipe
- How to Make Beer Mustard: Recipe, Ingredients and Step-by-Step Instructions
