Picture this: you're at your favorite local pub, the atmosphere is buzzing, and the aroma of perfectly fried chicken fills the air. That’s the experience we're bringing home today with this Beer Battered Fried Chicken recipe. Crispy on the outside, juicy on the inside, and infused with the subtle flavor of your favorite brew, this isn't just fried chicken; it's an experience. One time, I made this for a small get-together, and it was gone in minutes!
What sets this recipe apart is the beer batter. The beer not only adds a unique flavor but also helps create a light and airy batter that clings beautifully to the chicken. When fried, it transforms into a golden, crunchy crust that's simply irresistible. Paired with a flavorful blend of spices, this fried chicken is sure to become a family favorite. Don't skimp on the seasoning!
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Before we dive in, let's talk about chicken. I personally think that bone-in, skin-on chicken pieces work best for this recipe. The bones and skin add flavor and help keep the chicken moist during frying. Plus, there's just something so satisfying about biting into a crispy, juicy drumstick. However, if you prefer boneless, skinless chicken, that works too – just adjust the cooking time accordingly. One of my friends uses only chicken wings, and they turn out amazing. Ultimately, it comes down to personal preference! But if you're like me and want a great experience and the perfect flavour, bone-in, skin-on chicken is the way to go.
Required Equipments
- Large Mixing Bowl
- Whisk
- Deep Fryer or Large Pot
- Tongs
- Wire Rack
- Thermometer
Beer Battered Fried Chicken Pub: Frequently Asked Questions
Beer Battered Fried Chicken Pub
Indulge in crispy, juicy Beer Battered Fried Chicken Pub, featuring a flavorful beer batter and a perfect blend of spices. Bring the pub experience home!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 8 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's marinate the chicken. In a large bowl, whisk together the buttermilk, hot sauce (if using), salt, and pepper. Submerge the chicken pieces in the marinade, making sure they're fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more tender and flavorful it will be. I once forgot mine in the fridge for a full 24 hours. Trust me, it was amazing!
- Next, let's make the dry spice mix. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), dried thyme, dried oregano, salt, and black pepper. Whisk everything together until well combined. This is your flavor powerhouse!
- Time to prepare the beer batter. In another bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the beer, whisking constantly until you have a smooth batter. Be careful not to overmix; a few lumps are okay. We don't want tough batter!
- Remove the chicken from the buttermilk marinade and let any excess drip off. Dredge each piece of chicken in the dry spice mix, making sure it's fully coated on all sides. Then, dip the dredged chicken into the beer batter, allowing any excess batter to drip off. Finally, dredge the battered chicken in the dry spice mix again, ensuring it's evenly coated.
- Now comes the fun part: frying! Heat your deep fryer or a large pot filled with about 3-4 inches of vegetable oil to 325-350°F (160-175°C). Use a thermometer to monitor the oil temperature. Carefully lower the chicken pieces into the hot oil, being careful not to overcrowd the fryer. Cook in batches, about 3-4 pieces at a time, for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken from the oil using tongs and place it on a wire rack to drain any excess oil. This will help keep the chicken crispy.
- Serve the beer battered fried chicken hot and fresh! It's delicious on its own or with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce. Don't forget the classic sides: coleslaw, mashed potatoes, and corn on the cob. Enjoy!
📝 Notes
- For an extra kick, add a pinch of cayenne pepper to the dry spice mix.
- Serve with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce.
🍎 Nutrition
Calories: 450 kcal
Protein: 30g
Fat: 25g
Carbohydrates: 30g
Fiber: 2g
Calcium: 80mg
