Yield: 1 Servings
|⅔ cup||Pete's Wicked Strawberry Blonde Ale|
|\N \N||Boneless skinless chicken breast; (I only had one whole one and ended up with extra batter)|
|\N \N||Vegetable oil for frying; (I put about an inch, maybe 1 1/2 inches oil in a deep, heavy bottomed pan, since my \"Fry-Baby\" bit the dust)|
Heat oil to about 375 degrees (I didn't test the temp - I droped a bit of the batter in to test it. If it sizzles immediately, it's ready). Cut up the chicken into bite sized pieces. Whisk flour into ale until smooth. Roll chicken bits in extra flour, then dip in batter. (I find this helps the batter to stick better). Fry in hot oil until golden brown. (When the chicken bits are done, they tend to float to the top of the oil). Remove from the oil and drain on paper towels. The end result is a very light, crispy coating.
Posted to TNT Recipes Digest, Vol 01, Nr 909 by Erica Rodgers <dragonbyte@...> on Jan 03, 1998