easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, June 15, 2009

Beer Batter Chicken

A long time ago, a friend's boyfriend left her one of the most hysterical messages I have ever heard. He was trying to entice her to come over and in order to do so, he listed off a ton of food choices that he pretended to have had at his place. One of the things listed was "beer batter onion rings". Seriously, would that really cause you to rush over to a guy's house? Well, maybe, okay, probably would...

C's review was that the chicken frying should be left to the pros at KFC and Church's. Ah well, it would entice me over to anyone's house anytime!

Beer Batter Fried Chicken

1 3/4 c. sifted all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 can (12 oz.) beer
8 chicken thighs
Vegetable oil

Combine flour, salt and pepper in a medium size bowl. Beat in beer with a wire whisk or rotary beater until smooth. Let stand 30 minutes.

Pour enough vegetable oil in a large skillet or saucepan to make a 1 inch depth. Heat to 375 degrees on a deep fat frying thermometer or until a cube of bread turns golden within about 60 seconds. Dip chicken pieces into beer batter a few at a time, allowing excess to drain back into bowl.

Fry chicken pieces, turning once, for 30 minutes, or until chicken tests done. Place on paper towels to drain.
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1 comment:

Matt said...

Never use paper towels for fried food the oil will stick to the food causing the faty acids from the oil to soak into the food. Use a cooling rack placed over a broiling pan.

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