Beer-Batter Chicken Fingers
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup flour
- 1 cup beer
- 1⁄2 cup water
- 1 egg yolk
- 1 egg white, beaten until stiff
- 2 chicken breasts, skinless,boneless,cut into large strips
- 1⁄4 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons your favorite hot sauce
- peanut oil (for deep frying)
directions
- Mix together flour and salt.
- Add the beer.
- Using a whisk, mix well and then add water and mix until smooth.
- Add the egg yolk and mix well.
- Add the beaten egg white and mix well.
- Place into refrigerator for at least 2 hours.
- Mix the Worcestershire sauce and hot sauce together and add chicken strips.
- Allow chicken to marinate for at least 10 minutes.
- Roll chicken in your batter.
- Deep fry until golden brown, then drain on a paper towel.
- Serve with your favorite dipping sauce.
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Reviews
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This was very good. It was easy to prepare, tasted excellent and all the ingredients are easily obtained. I've made it twice-the first time according to the recipe, the second time, I did tweek it a bit. After taking it out of the marinade, I floured the chicken, rolled it in the batter and floured it again. This was the extra crispy version. I will make this for years to come, it was a big hit. Thanks so much for sharing this Rick.
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Made the recipe but doubled because I used more chicken. Also, I only let the batter refrigerate for about an hour (only because I did not realize it had to and had no time!) The chicken "fingers" were delicious and will make again. However, we felt the batter needed some more seasoning (tasted sort of bland) so next time I will add pepper and some other spices when I prepare the batter. Overall great "finger" food!
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This is a delicious recipe! I doubled the batter and used the second batch to fry onion rings. : ) Everything turned out great! Marinating the chicken in the Worchestershire sauce and tobasco was just the right amount of seasoning for the chicken. I used my deep cast iron wok for frying and it worked out just right. I served the chicken with honey mustard sauce and honey. I'm sure we will be having these chicken fingers regularly. Thanks for sharing this recipe with us, Rick!
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Ok Rick, I have made this recipe twice in 1 week so what does that say? Actually, I made it for my son as we are cutting back on fats but of course my hubby and I had to try just 1 (both times) I did follow the advice of another reviewer by dipping in flour and then recoating, also I added Tony Chachere's seasoning to the batter and it came out very crisp & juicy (had to keep swatting the hubby's hands to stay out. I would say you earned your 5 stars for this one! Thanks Rick!
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RECIPE SUBMITTED BY
Rick Young
Vancouver, Washington
I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating.
I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids.
Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em.
A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.