Zutaten für Beer Batter Fried Chicken
- 1.5 lbs broiler fryer chickens
- 2 cups Bisquick baking mix
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 large egg
- 1 cup beer
- 1 1/4 inches Crisco cooking oil or shortening
- approximately 2 cups water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beer Batter Fried Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beer Batter Fried Chicken
- Rinse 1.5 lbs of chicken pieces (thighs, drumsticks, breasts, etc.) under cold water and pat them completely dry with paper towels.
- In a large saucepan, cover the chicken pieces with lightly salted water (approximately 2 cups).
- Bring the water to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the saucepan and drain well.
- Pat the chicken pieces dry again with paper towels. This step is crucial for achieving a crispy crust.
- **Prepare the batter:** In a large bowl, whisk together 2 cups of Bisquick baking mix, 1 teaspoon onion salt, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper (adjust to your spice preference).
- In a separate bowl, whisk together 1 large egg and 1 cup of beer (any kind will work, but a lighter beer is recommended).
- Gradually add the wet ingredients (egg and beer mixture) to the dry ingredients (Bisquick mixture) and whisk until just combined. Do not overmix. The batter should be slightly lumpy.
- **Fry the chicken:** In a large, heavy-bottomed skillet or deep fryer, heat 1 1/4 inches of vegetable oil or shortening to 365°F (185°C). Use a thermometer to monitor the oil temperature.
- Dip each chicken piece into the batter, ensuring it's fully coated, and gently shake off any excess batter.
- Carefully place 2-3 chicken pieces at a time into the hot oil, being careful not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F (74°C)).
- Remove the fried chicken from the oil and place it on a wire rack or plate lined with paper towels to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
62g
Carbs
4g
