Description
Crispy and flavorful fried chicken coated in a beer batter.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 pounds chicken pieces (thighs, drumsticks, breasts)
- 1 cup beer (lager or ale recommended)
- 1 large egg
- Vegetable oil for frying
Instructions
- In a shallow dish, whisk together flour, salt, pepper, paprika, and cayenne pepper.
- In a separate bowl, whisk together beer and egg.
- Dip each chicken piece into the flour mixture, coating it evenly.
- Dip the floured chicken piece into the beer mixture, letting excess drip off.
- Dredge the chicken again in the flour mixture, pressing to adhere.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
- Carefully place chicken pieces into the hot oil, working in batches to avoid overcrowding.
- Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove chicken from oil and place on a wire rack set over a baking sheet to drain.
- Serve hot.
Notes
- For extra crispiness, you can double-dip the chicken in flour after the beer mixture.
- Adjust cayenne pepper for desired spice level.
- Ensure oil temperature remains consistent for even cooking.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
Keywords: beer battered chicken, fried chicken, crispy chicken, southern fried chicken, easy fried chicken