This Crispy Beer Fried Chicken incorporates a beer batter to create a shatteringly crisp coating containing the subtle flavor of beer and seasonings.
When your beer fried chicken hits the dinner table, I recommend everyone run to grab some before it vanishes into a pile of eagerly gnawed bones. Unless of course, you are carrying scissors, don't run with scissors. Though I suppose if you are stealing them, it is OK to run with scissors. No one wants to be a convicted scissors thief. I don't think they serve crispy beer fried chicken in prison.
You can use any type of chicken pieces you prefer to fry. Breasts, thighs, and drumsticks all work exceptionally well. The method for breading and frying them is the same either way.
Dredging bowl #1 - The dry mixture
- Seasonings - Salt, black pepper, cayenne, paprika, garlic powder, onion powder.
Dredging bowl #2 - The beer batter
- Beer - Any cheap American lager works just fine.
- Salt & Pepper
- Eggs beaten
How to make crispy fried chicken
What makes this chicken so shatteringly crisp? The chicken pieces are triple dipped for maximum crunchy goodness! The incorporation of a beer batter also creates a slightly thicker crust which flour adheres to more easily in the final dredge. This is how the Colonel would have fixed fried chicken if he was from Wisconsin.
I don't ever fry chicken without having a good digital thermometer to track the oil temperature. If the oil is too cool your chicken will become an oil-logged grease pit, if the oil is too hot the breading will burn before the meat is cooked.
How to serve it
These can be enjoyed naked, or tossed with your favorite BBQ sauce for a finger-lickingly sticky meal. However, if any of your guests like flaming hot fried chicken, consider finishing off a few pieces like my Nashville Hot Chicken, tossed in fryer oil and seasonings. Seriously, it is my favorite way to eat chicken, I highly recommend doing it with chicken strips as well.
Tips and Tricks
- The beer batter should be thinner than pancake batter. You want a thin coating on the chicken. If it is too thick thin it out with a little more beer. If it gets a little too thin, add some flour.
- For even more crunch, dredge the breaded chicken in the flour mixture additional times. As the breaded chicken cuts rest the beer batter will soak through and wetten the flour on the surface. Once moist it can be re-dredged.
More Fried Food
Shatterlingly Crispy Beer Fried Chicken
Dredging bowl #1
- 3 cups all-purpose flour
- 2 tablespoons table salt
- 2 tablespoons fresh ground pepper
- 1 teaspoon cayenne
- 2 teaspoons paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
Dredging bowl #2
- 1 ⅓ cups all-purpose flour
- 1 ½ cups beer
- 2 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs beaten
- Vegetable oil for frying
- 3 lbs chicken legs breasts, and/or thighs
- Add all ingredients for dredging bowl #1 into a large bowl or pan and mix to combine.
- Do the same in a separate bowl with the ingredients for dredging bowl #2.
- Check the consistency of the beer batter and adjust the thickness as needed.
- Working in batches, dredge the chicken in bowl #1 (flour and seasonings) and then bowl #2 (beer batter) and finally bowl #1 again, shaking off the excess each time.
- Add enough vegetable oil to a cast iron pan so that the chicken will be at least half way submerged when added to the oil. ~2" deep
- Heat oil to 350 degrees and add chicken pieces in single layer, working in batches as needed.
- Halfway through cooking flip the chicken over to ensure even cooking.
- Chicken is done when meat registers 165 degrees on a digital thermometer. 15-20 minutes.