Beer Batter Chicken Fingers Recipe

Ingredients for Beer Batter Chicken Fingers

• 2 cups all-purpose flour
• 1 cup beer
• ½ cup ice water
• 1 large egg yolk
• 1 large egg white
• Chicken Breasts
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• ½ teaspoon hot sauce
• Peanut Oil

How to Make Beer Batter Chicken Fingers

1. In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt.
2. Gradually add 1 cup of your favorite beer, whisking constantly until a smooth batter forms.
3. Add ½ cup ice water, 1 tablespoon at a time, whisking until the batter is smooth and pourable. The consistency should be slightly thicker than pancake batter.
4. Whisk in 1 large egg yolk until fully incorporated.
5. Gently fold in 1 large egg white (beaten until stiff peaks form) until just combined.
6. Cover the bowl and refrigerate the batter for at least 2 hours (or up to overnight) to allow the gluten to relax for extra crispy results.
7. In a separate bowl, whisk together 1 tablespoon Worcestershire sauce and ½ teaspoon hot sauce (or more, to taste).
8. Add 1 pound of bite-sized chicken strips to the Worcestershire/hot sauce mixture and let them marinate for at least 10 minutes.
9. Dip each chicken strip into the batter, ensuring it's fully coated.
10. Carefully place the battered chicken into a deep fryer or large skillet with at least 2 inches of hot oil (350°F/175°C). Fry in batches, ensuring not to overcrowd the pan, until golden brown and cooked through (about 5-7 minutes).
11. Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
12. Serve immediately with your favorite dipping sauce (ranch, honey mustard, BBQ – the options are endless!)