Beer Batter Fried Chicken Recipe

Ingredients for Beer Batter Fried Chicken

• Broiler Fryer Chickens
• Bisquick
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 large egg
• 1 cup beer
• Crisco Cooking Oil

How to Make Beer Batter Fried Chicken

1. Rinse 1.5 lbs of chicken pieces (thighs, drumsticks, breasts, etc.) under cold water and pat them completely dry with paper towels.
2. In a large saucepan, cover the chicken pieces with lightly salted water (approximately 2 cups).
3. Bring the water to a rolling boil over high heat.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the saucepan and drain well.
6. Pat the chicken pieces dry again with paper towels. This step is crucial for achieving a crispy crust.
7. **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).
8. In a separate bowl, whisk together 1 large egg and 1 cup of beer (any kind will work, but a lighter beer is recommended).
9. 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.
10. **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.
11. Dip each chicken piece into the batter, ensuring it's fully coated, and gently shake off any excess batter.
12. Carefully place 2-3 chicken pieces at a time into the hot oil, being careful not to overcrowd the pan.
13. Fry for 2-3 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F (74°C)).
14. Remove the fried chicken from the oil and place it on a wire rack or plate lined with paper towels to drain excess oil.
15. Serve immediately and enjoy!