Chicken Chilli Beer Batter Strips
In this recipe, tender chicken breasts are marinated with zesty lemon juice and a hint of chili powder, creating a burst of flavor with every bite. Coated in a crispy beer batter and deep-fried to golden perfection, these chicken strips are a delightful treat for any occasion. Serve these crunchy delights with your favorite dipping sauce for a truly satisfying snack or meal.
— Constant Cookbook
Ingredients
- 2 chicken breasts
- ½ lemon
- , to taste chilli powder
- salt
- , for deep frying vegetable oil
- 50g/1¾oz plain white flour
- 280g/10oz plain white flour
- pinch bicarbonate of soda
- 10fl oz/½ pint beer
- 200ml/7fl oz spark ling
- 1 egg white
Instructions
- Put the chicken in a bowl and add the lemon juice, chilli powder and a pinch of salt. Mix, cover with cling film and transfer to the fridge to marinate for 20 minutes.
- Preheat a deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- For the beer batter, mix the flour, bicarbonate of soda and a pinch of salt in a bowl. Stir in the cold beer and enough sparkling water to make a smooth batter (you may not need all the water). Leave to stand for 10 minutes.
- Whisk the egg white in a clean, dry glass bowl, until soft peaks form when the whisk is removed. Gently fold the egg white into the batter.
- For the chicken, put the flour on a plate. Toss the chicken in the flour until coated, shake off any excess and dip in the batter.
- Deep-fry the chicken for 6-8 minutes, or until crisp, golden-brown and cooked through with no sign of pink in the juices when you cut the thickest strip in half. Remove using a slotted spoon and drain on kitchen paper. Season with salt and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.