Beer Battered Chicken Fingers

Beer Battered Chicken Fingers


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Coated with beer batter and fried to a yummy crunch. This simple meal is best served with a side of fries and your choice of sauce.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 large egg
  • 3/4 C beer
  • 1 C all-purpose flour
  • 1 tsp salt
  • 3 skinless, boneless chicken breasts; cut into small strips
  • 1 1/4 vegetable oil

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In a bowl, whisk the egg and beer. Then add in the flour and salt. Mix until the flour is well combined into the batter.

Then, heat the oil in a pan on medium heat or until the oil reaches to about 350 F. A deep fryer can also be used for this part.

Using a pair of thongs, dip the chicken strips into the batter, making sure that it is fully coated in the mixture.

One by one, slowly lower the chicken strips into the hot pan and allow it to fry for 5-6 minutes. Occasionally turn the strips until in becomes golden brown.

Prepare a tray lined with paper towels. Place the fried chicken strips onto the tray to absorb the extra oil. You could also pat the tops with another paper towel. Let it sit for 1 minute.

Transfer the chicken pieces onto a plate and immediately serve with your choice of sauce. Best served with a side of fries.

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