Beer Battered Fried Chicken
This easy beer batter chicken recipe makes the most perfectly crispy, tender chicken.
Servings : 6 servings
Ingredients
For the Yogurt Mixture
- 3 cups plain yogurt
- salt, to taste
- freshly ground black pepper, to taste (add at least 1/2 tablespoon)
- 3 teaspoons cayenne pepper
- 10 to 12 chicken drumsticks
For the Beer Batter
- 1½ cups all-purpose flour
- 3 teaspoons onion salt
- 3 teaspoons garlic powder
- ½ tablespoon cayenne pepper
- 2 teaspoons freshly ground black pepper
- 12 ounces light beer
- 2 to 3 cups vegetable oil, for frying
Instructions
- In a large bowl, combine the yogurt, salt, pepper, and cayenne.
- Add the chicken to the yogurt mixture and let stand on the counter for 1 hour or in the fridge for up to 4 hours.
- In a large bowl, whisk together the flour, onion salt, garlic powder, cayenne, and ground pepper. Whisk in the beer until smooth and thoroughly combined.
- Heat the vegetable oil in a large and deep pot or skillet to a temperature of 350˚F to 375˚F. You should also have enough oil to cover the chicken halfway up.
- Cover a serving plate with paper towels and set aside.
- Remove the chicken pieces out of the yogurt mixture and pat them dry with paper towels. If refrigerated, pull out the bowl with the chicken about 20 to 30 minutes before you are ready to cook the chicken.
- Place the chicken in the beer batter and coat it all around; drain off any excess and carefully add the chicken to the hot oil.
- Fry the chicken in batches, turning once, until golden; about 20 minutes.
- Place the fried chicken on the paper towel-covered serving plate; let stand for 7 to 10 minutes before serving.
Equipment
Notes
- Temperature Control: Maintaining the correct oil temperature is crucial. Too low, your chicken will absorb too much oil; too high, and it will burn before the chicken is cooked. The optimal temperature for the oil is usually around 350-375°F.
- Don't Overcrowd the Pan: Overcrowding can lower the oil temperature too much, leading to uneven cooking. Fry in batches.
- Check for Doneness: Use a meat thermometer to ensure the chicken is cooked through. It should read 165°F (74°C) at the thickest part of the piece.
- Season Immediately: Season your fried chicken with a little extra salt (and other seasonings if you wish) immediately after it comes out of the fryer. This is when it will adhere best.
- Stay Safe: Always be careful when working with hot oil. Use a long-handled utensil to lower the chicken into the oil and protect yourself from any potential oil splatter.
Nutrition
Calories: 411 kcal | Carbohydrates: 37 g | Protein: 33 g | Fat: 13 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 119 mg | Sodium: 1393 mg | Potassium: 695 mg | Fiber: 2 g | Sugar: 10 g | Vitamin A: 660 IU | Vitamin C: 2 mg | Calcium: 270 mg | Iron: 3 mg | Net Carbs: 35 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.