Shatterlingly Crispy Beer Fried Chicken
This Crispy Beer Fried Chicken incorporates a beer batter to create a shatteringly crisp coating containing the subtle flavor of beer and seasonings.
Servings: 4 servings
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.
If your beer batter is too thick, add more beer a splash at a time. If it is too thin, add more flour a tbsp at a time. You are looking for a consistency of thin pancake batter, or paint.
Larger pieces, like chicken breasts, will take longer to fry.