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Beer Batter Chicken Strips

User Rating 3.5 Star Rating (10 Reviews)


Beer Batter Chicken Strips
Serve these deep fried beer battered chicken strips with barbecue sauce or sweet and sour sauce.


  • 1 large egg
  • 3/4 cup beer
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ground black pepper
  • 3 chicken breast halves; skinless, boneless
  • 1 1/4 cups vegetable oil


Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Serves 3 to 4.


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User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Recipe, Member samanthaj89

I made this about 30 mins ago and everyone loved it. My husband was said it was the best chicken he had ever tasted. I did how ever make the tenders a little larger so I had to increase cook time. Also I threw some extra seasonings into the batter like Seasoning salt, Accent just whatever was laying around. I had no problems with the the consistency of the batter and used the full one cup of flour as called for and it turned out AMAZING! I will make this recipe again for sure.

12 out of 14 people found this helpful.

See all 10 reviews

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