Beer Battered Chicken Strips. This Perfectly Seasoned, Moist & Tender Chicken Awaits You And Your Family. Dip each chicken strip into the beer batter, letting any excess drip off. Remove from the oil with a slotted spoon or tongs and place on paper toweling to drain.

Whisk until smooth and well blended. Mix all the beer batter ingredients in a bowl until combined, careful not to overmix. Cut the chicken into strips and coat well in the batter, then the crisp coating. You can cook Beer Battered Chicken Strips using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Beer Battered Chicken Strips

It's 1 large of Egg.
You need 3/4 cup of Beer.
You need 1 cup of All purpose flour.
You need 1 tsp of Baking soda.
It's 1 tsp of Salt.
You need 1 pinch of Ground black pepper.
You need 6 of Chicken tenders; skinless, boneless.
You need 3 1/2 cup of Vegetable oil.

Dredge chicken tenders in flour and then dip or roll tenders in. Beat in the beer, then dry ingredients, whisking til smooth. Cut chicken breasts into strips lengthwise. Using tongs to hold chicken strips, dip in batter and allow excess to drip off.

Beer Battered Chicken Strips instructions

Beat the egg lightly with a whisk. Mix in the beer, followed by the dry ingredients. Cover and let stand for 30-35 minutes..
Heat oil in deep fryer (or deep skillet) until it reaches 360°F..
Dip chicken tenders in batter with tongs allowing excess to drip off. Remove from batter and place in deep fryer for 4-6 minutes (or until they turn golden brown).
Remove from oil and place on paper towel to remove excess oil. Pat dry with more paper towels if needed. Serve immediately with barbecue sauce..

Add one cup of the flour to a bowl. Add in the onion powder, garlic powder, chili powder, salt, pepper and mix until well combined. Keep layering in chicken tenders, but don't crowd the pan or let oil spill over. As they finish frying and reach a golden brown color, lay them on a baking sheet lined with paper towels. Once the excess batter has dripped off add to fryer.