Chicken Fingers in Beer Batter
Main Dishes • Mediterranean
Description
Chicken Fingers in Beer Batter
Ingredients
- Light Beer 10 fl oz
- Chocolate eggs 2 pieces
- Wheat Flour 10 oz
- Vegetable Oil 2 tablespoons
- Salt to taste
- Red Curry Powder 1 teaspoon
- Chicken fillet 20 oz
Step-by-Step Guide
Step 1
Cut the chicken fillet into rectangular pieces, about 2x4 cm, and rub with salt and pepper.
Step 2
You can marinate the fillet in beer beforehand. To do this, pour the meat with beer, add a broken bay leaf and a few peppercorns. Marinate for 2–3 hours.
Step 3
Separate the eggs for the batter into whites and yolks.
Step 4
Mix the flour with the curry powder.
Step 5
Add cold beer, yolks, and vegetable oil to the flour.
Step 6
Add salt to the cold egg whites and whip them into a strong foam.
Step 7
Fold the whipped egg whites into the mixture and whip until homogeneous.
Step 8
Heat the vegetable oil in a pan until it is very hot (it is very important that the oil is hot and the batter is cold (for this, we used cold beer and egg whites), otherwise the batter will not form a crust, which occurs due to the temperature contrast).
Step 9
Dip the chicken pieces into the batter so that they are coated, and place them in the hot oil in the pan. If the batter drips off the fillet, add a little more flour to achieve the desired consistency.
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