Growing up with a Mom who loved to cook, we rarely ate out at the local fast-food restaurants. But, when we did, one my my parents favorite fast foods was beer-battered fish and chicken from that famous chain, “Long John Silvers.” Although I loved rice and beans on any night of the week, beer-battered fish and chicken was a nice treat once in a while. After moving away from home years ago, I never really thought of those beer-battered treats until a friend took me to lunch to you know where! LOL!!! I had to make it for myself! After a few trial and error recipes, I really loved the beer batter recipe I finally ended up with. Works great for seafood, chicken, and vegetables!
Yields up to 8 servings
1½ cups flour, plus 1½ cups separated
12 ounces light beer
1½ teaspoons baking powder
1½ teaspoons smoked paprika
1½ teaspoons salt
1 teaspoon pepper
2 chipotles in adobo, minced
4 large boneless chicken breast, sliced into ½-thick strips
Canola oil for frying
1. In a large bowl, add the 1½ cups of flour, baking powder, paprika, salt, and pepper. Whisk in the beer until most of the lumps are gone. Fold in the chipotles, cover and let it set for 1 to 2 hours at room temperature.
2. Remove chicken from the refrigerator 30 minutes before you are going to cook it so it comes to room temperature. In a small fryer, or heavy pot, fill with 2/3 canola oil. Preheat to medium/high heat for 13 to 15 minutes. Oil should be at least 350ºF to 365ºF. Prepare a baking pan and top it with a wire cooling rack, set it aside. Preheat oven to 200ºF.
3. Add the the extra 1½ cups of flour to another bowl and season lightly with salt and pepper. Toss half of the chicken in until evenly coated and shake off excess flour. Dip up to 3 pieces into beer batter and carefully drop 1 strip at a time into hot oil. Cook, turning once for just 2 to 4 minutes or until golden brown. Remove from hot oil using a metal spider utensil and transfer them onto cooling rack. Keep them warm in the oven. Serve with your favorite salsa or sauce.