Recipe: Beer Batter Chicken Strips

One of my personal favorites!

Mr. Big Food used the same batter to fry up some shrimp!

“Serve these deep fried beer battered chicken strips with barbecue sauce or sweet and sour sauce.”

BEER BATTER CHICKEN STRIPS  

1 large egg 
¾ C beer 
1 C flour 
1 tsp baking soda 
1 tsp salt 
Ground black pepper, to taste 
3 chicken breast halves, boneless, skinless, cut into strips 
1 ¼ C (or more) vegetable oil (for deep frying) 
Barbecue Sauce or Sweet and Sour Sauce (either preferably homemade—see recipes in this, Basics, or Grillin’ …, sections) 

Beat egg lightly with a whisk, beat in beer, and sift in flour, baking soda, salt, and pepper, whisking until batter is smooth. Cover and let stand 25 to 30 minutes before using. Heat oil in 10-inch skillet over medium-high heat until oil reaches 360o (or use deep fryer or electric skillet). Dip chicken strips into batter; allow excess to drip off, and lower carefully, one by one, into the hot oil. Do not crowd. After about 1 minute, turn the strips. Continue to turn the strips occasionally until golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel-lined tray. Pat more towels on top to absorb excess oil. Serve immediately with Sauce.
Serves 3 to 4.