This Crispy Beer Fried Chicken incorporates a beer batter to create a shatteringly crisp coating containing the subtle flavor of beer and seasonings.
When this Crispy 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.
What makes Crispy Beer Fried 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 that flour adheres to more easily in the final dredge. This is how the Colonel would have fixed fried chicken if he was from Wisconsin.
You can use any type of chicken pieces you prefer to fry. Breasts, thighs, and drumsticks all work exceptionally well. 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, Nashville Hot Chicken is an amazing recipe, I highly recommend checking it out.
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. I’ve been using this digital thermometer for some time now, and I can’t recommend it enough. Cheap, accurate, and reliable. What else can you ask for?
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Shatterlingly Crispy Beer Fried Chicken
Dredging bowl #1
- 3 cups all-purpose flour
- 2 tbsp table salt
- 2 tbsp fresh ground pepper
- 1 tsp cayenne
- 2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
Dredging bowl #2
- 1 1/3 cups all-purpose flour
- 1 1/2 cups beer
- 1 tsp salt
- 1/4 tsp 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.
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