Beer Batter Chicken
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Beer||1⁄3 Cup (5.33 tbs)|
|Fryer chicken||3 Pound, cut up|
|Salad oil||2 Cup (32 tbs) (for deep frying)|
1. In 12-inch skillet over medium heat, heat 1/2 inch salad oil to 350°F. on deep-fat thermometer.
2. Meanwhile, in bowl, mix flour, salt, and baking powder. In another bowl, beat together beer, egg, and 2 teaspoons salad oil; stir into flour mixture until blended.
3. Dip half of chicken pieces at a time into batter to coat all sides. Carefully place chicken, skin side up, in hot oil. Cook about 5 minutes or until underside of chicken is golden; reduce heat to low and cook 5 minutes longer. With pancake turner, loosen chicken from pan bottom. Turn chicken skin side down. Cook over medium-high heat about 5 minutes or until skin side of chicken is golden; reduce heat to low; cook 5 minutes longer or until fork-tender. Remove chicken pieces, skin side up, to paper towels to drain. Keep warm. Repeat.