Fried Chicken N Beer By Freda Recipes

BEER BATTERED CHICKEN

Steps:

• Combine all of the dry ingredients in a bowl and mix well.
• Dip the chicken into the beer and then into the flour mixture.
• Cook uncovered in a deep fryer at 350°F, turning once during the cooking process.
• Remove the chicken and let the excess oil drain on paper towels.

BEER BATTERED FRIED CHICKEN

Steps:

• Soak chicken pieces in ice water for 30 minutes.
• preheat oven to 200 degrees.
• Fill a large pot with enough oil to reach a 2 inch depth.
• heat oil to 365 degrees.
• In a large bowl, whisk together beer and eggs.
• Whisk in 2 cups of flour and cornstarch and salt into the beer and egg mixture until smooth.
• Place remaining flour in a shallow bowl.
• Season the chicken with salt and pepper, then coat with flour.
• Transfer to the beer batter and coat.
• Place chicken into hot oil with tongs. Keep oil at 365 degrees at all times.
• cook about 15 minutes for dark meat pieces and 10 minutes for white meat.
• Place cooked chicken on paper towels to drain.
• Season chicken and serve.

BEER BATTER FRIED CHICKEN

Steps:

• in a pot large enough for the chicken.
• place chicken and add water, just above chicken level.
• bring water to a boil.
• boil chicken for 20 to 25 minutes.
• remove chicken from water, drain and pat dry.
• Sauce:.
• mix sour cream and green onions.
• chill in fridge.
• Batter:.
• in bowl mix flour, chili powder, baking powder, granulated garlic, salt, cumin, pepper.
• add beer a little at a time, mixing well
• in another bowl beat egg white until stiff.
• mix egg white into batter mixture, mix again.
• dip chicken into batter.
• deep fry chicken until golden brown.
• remove from oil and let drain.
• keep chicken warm while you finish frying the rest of the chicken.
• serve chicken with sauce.

OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK

Steps:

• In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
• Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
• In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
• Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
• Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
• Serve chicken hot, room temperature or cold.