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Chicken chilli beer batter strips

18th July 2016 - Recipes

Quick recipe finder Chicken chilli beer batter strips

Who needs chicken nuggets when you can have strips of chicken in a crisp beer batter? Serve with salad as a light meal.

By From A Taste of Britain

Ingredients

For the beer batter

Method

  1. 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.

  2. Preheat a deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Baked Cuban chicken and rice

This recipe is from…

A Taste of Britain

A Taste of Britain

19. Warwickshire

BBC One

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