Beer Battered Chicken Sandwich

Many of my ‘Wisconsinites’ know that I make a fish fry on a fairly regular basis. A beer battered fish fry to say the least, and it’s a a good one. As I was thinking of that fish fry, on a Tuesday (I know how bad is that?), it came to me that why wasn’t I doing beer batter on other things? That’s when I decided to come up with a beer battered chicken sandwich, because why not. This sandwich turned out really great, and I only say that because I watched my oldest kid devour two of them in one sitting.

Beer Battered Chicken Sandwich Recipe
Beer Battered Chicken Sandwich Recipe

Let’s get started.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 12 oz light beer
  • 4 whole boneless/skinless chicken breasts, sliced in half, lengthwise
  • seeded buns
  • mayonnaise, optional
  • mixed greens, optional
  • pickles, optional
  • cheese slices, optional
  • 4 cups canola oil
How to make beer battered chicken
How to make beer battered chicken

Start by mixing the flour, salt, cayenne pepper, garlic powder, and beer in a mixing bowl. Stir until smooth.

Next, heat the oil in a large skillet, and bring it to about 350 degrees.

Dip the chicken breast, one at a time, into the batter, and lift it out and let the batter drain, then gently place into the oil. Repeat with a couple of more chicken breasts to fit into the skillet.

Once cooked, about 6 minutes, remove and place on a wired baking sheet to let any remaining oil drain off.

To build the sandwich, and this is my preference, add a slice of cheese to the bottom bun, then add the beer battered chicken, top with salad greens, and on the top bun slather with mayonnaise and top with pickles. Top and dig in.

The result is really, really good. You get the crispy batter, moist chicken, and the mayo and pickles just cut some of that to make it a really awesome sandwich. I’ll be making these again, along with coming up with beer battered ideas. Hope you enjoy!

Beer Battered Chicken Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • ½ tsp garlic powder
  • 12 oz light beer
  • 4 whole boneless/skinless chicken breasts, sliced in half, lengthwise
  • seeded buns
  • mayonnaise, optional
  • mixed greens, optional
  • pickles, optional
  • cheese slices, optional
  • 4 cups canola oil
Instructions
  1. Start by mixing the flour, salt, cayenne pepper, garlic powder, and beer in a mixing bowl. Stir until smooth.
  2. Next, heat the oil in a large skillet, and bring it to about 350 degrees.
  3. Dip the chicken breast, one at a time, into the batter, and lift it out and let the batter drain, then gently place into the oil. Repeat with a couple of more chicken breasts to fit into the skillet.
  4. Once cooked, about 6 minutes, remove and place on a wired baking sheet to let any remaining oil drain off.
  5. To build the sandwich, and this is my preference, add a slice of cheese to the bottom bun, then add the beer battered chicken, top with salad greens, and on the top bun slather with mayonnaise and top with pickles. Top and dig in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Beer Battered Chicken Sandwich”

  1. I love this recipe and even though I haven’t cooked it yet, I can taste it ! Hmm, crunchy beer batter, reminiscent

    of beer battered fish or New England fried clams ,
    Thankx Dax !

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