Hispanic Kitchen

Spice It Up!

Growing up with a Mom who loved to cook, we rarely ate out at the local fast-food restaurants. But, when we did, one my my parents favorite fast foods was beer-battered fish and chicken from that famous chain, "Long John Silvers." Although I loved rice and beans on any night of the week, beer-battered fish and chicken was a nice treat once in a while. After moving away from home years ago, I never really thought of those beer-battered treats until a friend took me to lunch to you know where! LOL!!! I had to make it for myself! After a few trial and error recipes, I really loved the beer batter recipe I finally ended up with. Works great for seafood, chicken, and vegetables!

Yields up to 8 servings



1½ cups flour, plus 1½ cups separated
12 ounces light beer
1½ teaspoons baking powder
1½ teaspoons smoked paprika
1½ teaspoons salt
1 teaspoon pepper
2 chipotles in adobo, minced
4 large boneless chicken breast, sliced into ½-thick strips
Canola oil for frying



1. In a large bowl, add the 1½ cups of flour, baking powder, paprika, salt, and pepper. Whisk in the beer until most of the lumps are gone. Fold in the chipotles, cover and let it set for 1 to 2 hours at room temperature.

2. Remove chicken from the refrigerator 30 minutes before you are going to cook it so it comes to room temperature. In a small fryer, or heavy pot, fill with 2/3 canola oil. Preheat to medium/high heat for 13 to 15 minutes. Oil should be at least 350ºF to 365ºF. Prepare a baking pan and top it with a wire cooling rack, set it aside. Preheat oven to 200ºF.

3. Add the the extra 1½ cups of flour to another bowl and season lightly with salt and pepper. Toss half of the chicken in until evenly coated and shake off excess flour. Dip up to 3 pieces into beer batter and carefully drop 1 strip at a time into hot oil. Cook, turning once for just 2 to 4 minutes or until golden brown. Remove from hot oil using a metal spider utensil and transfer them onto cooling rack. Keep them warm in the oven. Serve with your favorite salsa or sauce. Yields up to 8 servings.


Other recipes by Sonia:

Mini Gorditas Stuffed with Chorizo and Cheese
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Steak Ranchero and Potato Tacos
Pumpkin Empanadas
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible

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Tags: Beer, Chicken, Chipotle, beer-battered, chicken strips, strips


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Comment by Sonia Mendez Garcia on May 12, 2014 at 2:07pm

G Castagnola, that sounds delicious! I have used this same batter on spicy pickled beans and asparagus and I loved it! Can't wait to try the cauliflower, yummy! Thanks for the feedback and the idea!

Comment by G Castagnola on May 12, 2014 at 1:46pm

Re your batter idea, I recently made a batch of cauliflower, broken into florets  drenched in a batter, then deep fried, served in a taco shell with only a garni of  crema  infused with some sauce from a can of chipotle peppers.  Only one of my 8 guests could figure out that it was a cauliflower taco. They all raved about them.   Your batter looks more interesting than mine so I am going to make your version for dinner tonight.  Thank you Sonia.  All of your recipes are terrific. 

Comment by Sonia Mendez Garcia on August 8, 2013 at 7:54pm

Yummy.....that will be tasty!!!!

Comment by BeeKeeper Joy on August 8, 2013 at 7:48pm

We are going to make a jitomate sauce tonight

Comment by BeeKeeper Joy on August 8, 2013 at 7:41pm

Thanks, too late for me to make tonight, but next time!  Looks good!

Comment by Sonia Mendez Garcia on August 8, 2013 at 7:25pm

Here is the link for the guajillo sauce BeeKeeper Joy  http://www.hispanickitchen.com/profiles/blogs/beer-battered-shrimp-...

Comment by BeeKeeper Joy on August 8, 2013 at 7:18pm

hmmm can't find your guajillo sauce, have you put it up yet?

Comment by Sonia Mendez Garcia on August 8, 2013 at 7:06pm

You go girl BeeKeeper!!

Comment by BeeKeeper Joy on August 8, 2013 at 7:02pm

We are trying this tonight, the batter is resting right now.  We are also going to make that cilantro slaw recipe, and some guac...hmm let me look at your guajillo sauce!  I love guajillos.

Comment by Donna on December 18, 2012 at 2:20pm

I knew you wouldn't let me down!!!

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