Sheila’s Beer Battered Fried Chicken

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The nutrition facts for this delicious treat were created at Calorie Count! Calories of oil remaining were estimated. The secret to minimal oil absorption in frying is making sure the oil is very hot before the first piece goes in.

fried chicken strips served with breakfast!

Sheila’s Beer Battered Fried Chicken Strips
Ingredients:
3 large boneless/ skinless chicken breasts (sliced intothick strips or buy already sliced chicken tenders)3/4 cup cornstarch1 cup all-purpose flour1 tsp. baking powder1/2 tsp. salt1/4 tsp. pepper1 tsp. garlic, minced½ tsp. fresh rosemary, minced1/4 tsp. cayenne1 cup beer1 egg, slightly beatenVegetable oil for frying*
Directions:
Preheat the oil in your fryer to 350 degrees (or medium highover a burner).  *You need enough oil tosubmerge the chicken so that the fry takes place quickly and minimizes theamount of oil absorbed.
In a medium bowl, stir together cornstarch, flour, baking powder,salt, pepper, garlic, rosemary, and cayenne.
Mix in the beer and egg and stir until smooth.
Dredge chicken through the batter and carefully place in theoil – a few pieces at a time, do not crowd. 
Fry for 5-6 minutes or until golden brown. 
Remove and place on a paper towel-lined platter to cool abit before serving.
The batter is great for onion rings too!
Enjoy!