Alright, let’s talk about these here beer battered chicken fingers. I ain’t no fancy chef, ya know, just a regular person who likes to eat good food. And let me tell ya, these chicken fingers, they’re somethin’ else.
First off, you gotta get yourself some chicken. Not the whole bird, mind you, unless you wanna go through all that trouble. Just them little strips, or whatever they call ’em at the store. Chicken tenders, I think? Yeah, them. You want ’em cut up nice, like fingers, you see? Not too big, not too small, just right.
- Get your chicken ready, cut into strips.
- Now, the batter, that’s where the magic happens.
Now, for the batter, you gonna need some flour. Just the regular kind, nothin’ fancy. And some bakin’ powder, that’s the stuff that makes it all light and fluffy. A pinch of salt, and some paprika, for a little color and flavor. And garlic powder, ’cause everything’s better with garlic, ain’t it?
But the real secret ingredient, the one that makes these chicken fingers stand out, is the beer. Yep, beer. Don’t go usin’ no dark, heavy stuff, though. You want somethin’ light, like a pale ale or a lager. That beer, it gives the batter a little somethin’ extra, a little tang, a little crispiness. It’s good, real good.
So, you mix all that dry stuff together, then you pour in the beer, little by little, stirrin’ it up ’til it’s smooth, like pancake batter, but maybe a little thicker. Don’t go overmixin’ it, though, just ’til it’s all combined.
Time to fry them up!
Now, you get yourself a big ol’ pan, and pour in some oil. Enough to cover the chicken, you see. And you gotta get that oil hot, real hot. If you got one of them fancy thermometers, use it. If not, just drop a little piece of batter in, and if it sizzles, it’s ready.
Then you take them chicken fingers, dip ’em in the batter, make sure they’re coated real good, and drop ’em in the hot oil. Don’t overcrowd the pan, you hear? Fry ’em up a few at a time, ’til they’re golden brown and crispy. It takes a few minutes, you gotta be patient. Don’t wanna burn ’em, you know.
Once they’re done, you take ’em out, put ’em on a plate with some paper towels to soak up the extra oil. And that’s it. Beer battered chicken fingers, ready to eat. They’re good hot, they’re good cold, they’re good dipped in ketchup, ranch, whatever you like.
Now, I heard some folks say you can use somethin’ else besides beer, like sparkling apple cider. Says it makes ’em light and crispy too. I ain’t tried it myself, but it might be worth a shot, if you don’t like beer, or if you don’t got none around. But me, I like the beer batter best.
Some folks use egg in their batter too. I don’t bother with it myself. Just flour, baking powder, salt, paprika, garlic powder, and beer. That’s all you need. Keep it simple, that’s what I say.
And don’t be scared to experiment a little. Maybe you wanna add a little pepper, or some cayenne for a little kick. Or some herbs, like thyme or rosemary. It’s your chicken fingers, you can do what you want with ’em.
These here beer battered chicken fingers, they’re perfect for a snack, for a party, for a picnic. Kids love ’em, grown-ups love ’em. They’re easy to make, and they always taste good. So go on, give ’em a try. You won’t be sorry.
Just remember, get that oil hot, don’t overcrowd the pan, and use a light beer. And don’t forget the garlic powder. That’s the key, I tell ya. And most important thing is to enjoy them, whether you’re sittin’ on your porch, watching the kids play, or just relaxing after a long day. They are easy and tasty.