Beer Battered Chicken Tenders
Dredged in beer batter and double-dipped in a seasoned flour coating, these crispy beer-battered chicken tenders will leave you craving more.
- 1 pound chicken tenders (see note*)
- oil for frying
Dredging Bowl #1
- 1 ½ cups all-purpose flour
- 1 tablespoon table salt
- 1 tablespoon fresh ground pepper
- 1 teaspoon paprika
- ¾ teaspoons garlic powder
- ¾ teaspoons onion powder
- ½ teaspoon cayenne
Dredging bowl #2
- ¾ cups all-purpose flour
- ¾ cups beer (see note***)
- 1 teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 egg (beaten)
Add all ingredients for the first dredging bowl together in a large dish. Do the same with the second dredging bowl, ensuring the mixture is like a thin pancake batter. Add more beer as needed to thin it out.
Dredge your chicken tenders in the flour mixture, shaking off any excess, then into the beer batter. Let the excess batter drip off and then dredge in the flour mixture one more time.**
Add two inches of frying oil to a tall-sided pan and heat to 375 degrees.
Working in batches if needed, add breaded chicken strips to the frying oil and cook until golden brown. Flip the chicken as needed to ensure it cooks evenly.
Remove chicken from the oil and let drain on a wire rack, or over paper towels.
*The flour mixture and beer batter will easily accommodate 1 ½ pounds or more of chicken, but I recommend scaling the dredging recipe up once you exceed 2 pounds.
**If you let the breaded chicken sit for a while prior to frying the beer batter will begin to soak into the flour coating. For even crispier chicken, you can then dredge it in the flour mixture a third time if desired.
***Any cheap beer will work, I used Miller Lite.
Calories: 559kcal | Carbohydrates: 74g | Protein: 44g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 3302mg | Potassium: 731mg | Fiber: 3g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 5mg