Beer Batter Chicken

3/4 cup beer
2 1/2 lb broiler-fryer chicken
vegetable oil
2 eggs
1/4 cup flour
3/4 cup cornstarch
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp vegetable oil
1/4 tsp garlic powder
1/2 cup water

Let beer stand at room temperature until flat, about 45 minutes. Cut chicken into pieces; cut each breast half into halves. Pour enough water on chicken in Dutch oven just to cover. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Remove chicken from broth; drain and pat dry. Heat oil (2 to 3 inches) in deep-fat fryer  to 375 degrees. Beat egg whites until stiff. Beat beer, flour, cornstarch, baking powder, salt, garlic powder, egg yolks and water until smooth. Fold egg whites into beer mixture. Dip chicken pieces one at a time into batter. Fry 3 or 4 at a time until golden brown, 5 to 7 minutes.

8 servings

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Posted by cool-mom on May 17, 01