What is better than crispy, moist, and delicious fried chicken?
I’ll tell you.
Crispy, moist, and delicious fried chicken, plus a million dollars. Alas, I don’t have a million dollars to dole out to every reader, so this recipe will have to do. In my opinion, it sure tastes like a million dollars.
This recipe is sort of my take on beer battered fish. I love fish and chips, but my children absolutely will not even consider tasting a bite of fish. And they’re smart and past the point where trickery still works on them. So I had a dilemma that needed to be solved, and I had to get creative in replicating all of the same flavors using chicken, so that I could satisfy my crispy fried cravings, and also so that my children wouldn’t starve simply on the grounds that they’re too stubborn.
So, this recipe was born. And its something we, as a family, enjoy often!
To begin, I dredged the chicken in some flour in a light and mostly even coat. This helps so that the batter actually sticks to the chicken and you don’t end up with a sad piece of chicken and all the fried and crispy batter has fallen off.
After I coated the chicken, I got to work on the batter. I say work, but this batter is ridiculously easy. I took the remaining flour and added 2 eggs and began to whisk, gradually pouring in 1 cup of beer. This recipe is extremely forgiving, so if you’re thinking it looks a little thick after you add the beer, well… add a little more. Think almost the consistency of pancake batter.
Then I though, oh no this batter looks too sad, so I added 1 tsp of honey and 1 tsp of hot sauce to make the flavors more balanced. Feel free to add more hot sauce if you want a more spice. I tend to not play too much with heat when I know my kids will be eating, because they’re not big on the spice. You could also add more honey too, if you’d like it sweeter, but I wouldn’t go past a couple of tbsps. – the sugar might brown too quickly in the hot oil and you’d end up with blackened chicken… and not the good kind.
Once everything was combined, I simply dipped the flour coated tenders once in the batter, and transferred them directly into the hot oil (around 350-375°F). I decided to give these tenders a shallow fry, but if I was using a thicker/heavier cut of chicken (maybe something with bone) I would have gone for a deeper pot.
After a few minutes, I flipped the tenders over to continue frying on the other side. This is where I always get excited when I see that lovely golden brown color, indicating crispiness. This takes about 8-9 minutes total frying time.
Once the chicken is done, remove from the oil and drain on a paper towel or kitchen cloth. Even a paper bag works well for draining fried food, and is an awesome way to serve it too! Immediately sprinkle the chicken with sea salt and chopped parsley (parsley optional) and serve with fresh lemon.
Beer Battered Chicken Tenders
Prep time: 15 minutes Cook time:10 minutes
1.5 lbs chicken tenders – or 8 pieces
1 cup flour
1 cup beer
1 tsp honey
1 tsp hot sauce
1 tsp salt
Vegetable oil for frying
Heat oil to 375°F.
Dredge the chicken lightly with flour, set aside. In a large mixing bowl, combine the remaining flour, eggs, and gradually pour in the beer as you whisk. Next, stir in the honey and hot sauce. Dip the chicken into the batter and transfer directly to the hot oil, being careful not to splash the oil. Fry for about 4-5 minutes on either side. Transfer fried tenders to a paper towel lined plate to drain the excess oil. Immediately sprinkle with sea salt, and serve with a lemon wedge. Enjoy!