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Author: Live Like Magick
Crispy Beer Battered Fried Chicken

Crispy Beer Battered Fried Chicken

This beer-battered chicken is deep-fried and easy to make. Beer makes a better base for batter because it simultaneously adds three ingredients—carbon dioxide, foaming agents, and alcohol. Each ingredient contributes a different aspect of physics and chemistry, resulting in a light and crispy crust. It's best to make the batter at least 30 minutes before dipping the chicken. The resting time allows the carbonation in the cold beer to activate the baking powder for a lighter, crispier batter. You can make the batter up to 24 hours ahead and store it in an airtight container in the refrigerator.
Prep time: 10 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 5 M
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  1. Whisk together the flour, cornstarch, black pepper, paprika, cayenne pepper, baking powder, salt, liquid smoke, and beer in a large bowl until smooth. Cover and refrigerate for 30 minutes or up to 24 hours.
  2. Preheat your oven to 300 degrees F. Fill a cast iron or deep skillet halfway with oil. Heat over medium-high heat until it reaches 350 degrees F (176 C). Place a wire rack on a rimmed baking sheet.
  3. Pat the chicken pieces with paper towels until completely dry. Whisk the beer batter to recombine.
  4. Place chicken pieces 2-3 at a time in batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully place them in the oil. Fry the chicken and keep your attention to the oil temperature, adjusting the heat as necessary to maintain the oil between 300 degrees F and 326 degrees F.
  5. Cook the chicken until deep golden brown, 12-25 minutes, depending on the size of the chicken pieces. If they weren't completely submerged in the oil, turn halfway through cooking.
  6. Place chicken on the wire rack on the baking sheet and keep warm in the oven while cooking the remaining pieces of chicken.

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