Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
2
-
1/4
-
2
-
2
-
-
-
-
-
-
Directions
Beer-Batter Chicken Fingers, A delicious finger food Eat your’s first ‘cuz the mob will devour the rest without saving any for the cook , Decided to make these, but modify the ingredients and method a little I just added the whole egg and skipped the part about fluffing the egg white I didn’t marinate the chicken breasts but instead used Tony Chachere’s Creole seasoning in the batter (probably half a tablespoon) and dredged the chicken in flour before battering They were very tasty!, LOVE LOVE LOVE this recipe First time I made these, I followed directions exactly We found that we didn’t love the marinade on the chicken — so 2nd and all times thereafter (at least every other week), I add our spice to the batter instead — saves me on marinating the chicken To the batter recipe noted, all that I add is Tony C’s seasoning (significant amount) I rinse my chicken, slice it and stick it in the batter — makes this a SUPER easy weeknight dinner Thanks for posting!
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Steps
|
1
Done
|
Mix Together Flour and Salt. |
|
2
Done
|
Add the Beer. |
|
3
Done
|
Using a Whisk, Mix Well and Then Add Water and Mix Until Smooth. |
|
4
Done
|
Add the Egg Yolk and Mix Well. |
|
5
Done
|
Add the Beaten Egg White and Mix Well. |
|
6
Done
|
Place Into Refrigerator For at Least 2 Hours. |
|
7
Done
|
Mix the Worcestershire Sauce and Hot Sauce Together and Add Chicken Strips. |
|
8
Done
|
Allow Chicken to Marinate For at Least 10 Minutes. |
|
9
Done
|
Roll Chicken in Your Batter. |
|
10
Done
|
Deep Fry Until Golden Brown, Then Drain on a Paper Towel. |
|
11
Done
|
Serve With Your Favorite Dipping Sauce. |
