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.
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
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
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
Instructions
- 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.