We were watching Guy’s Big Bite and he was making Beer Batter Onion Rings and we wondered what it would be like to use his same method on chicken strips. But then, we also wondered what it would be like after dredging the strips in the beer batter to roll them in Panko crumbs (Japanese Style Breading). They turned out fabulous, they were very crispy but yet the chicken was still very moist.
4 Boneless Skinless Chicken Breast (Cut each into 4 strips)
2 C. Flour
2 Tbs. Johnny’s Garlic Season
1 C. Buttermilk
1 3 1/2 oz. Sun Luck Panko Breading
1 12 oz. Belgian White Shock Top Beer (or your favorite brand)
Place the strips into a gallon sized zippy bag with the buttermilk and let it sit in the fridge for about 1-2 hours. Place 1 c. of flour in a pie tin for dredging the chicken, place the Panko breading into another pie tin, mix the other cup of flour and Johnny’s season with the bottle of beer in a bowl. Pull out one piece of chicken from the buttermilk and dredge into the flour, then coat in the beer batter then cover in the Panko. Heat the oil in your deep fryer to 360 degrees while you finish the rest of the chicken. When the oil is ready and the chicken is all coated place the chicken into your fryer basket (Make sure not to crowd the chicken) deep fry each batch for about 2 min.
2 comments:
Looks yummy!
I made this the other night. It was fantastic! and a big hit. What a great idea, beer batter and panko.
I'll definitely make this again and again. I'm also thinking fish'n'chips...Thanks so much for posting.
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