Beer Battered Chicken Tenders

A month ago, when my sister came to visit us, brother-in-law bought a few beers and when it comes to buying one for me, I would always request Cerveza Negra. I simply love the robust malty flavor of cerveza which somehow is similar to Guinness Stout. No, I don’t drink beer on a regular basis (well, not anymore! and it’s been years!!! do i sound defensive here?!?), so whenever I get the chance, I make sure I drink what I really want.

After they left there’s one extra bottle left of the Cerveza; and since I really do not drink regularly, let alone by my lonesome, I just kept it in the fridge.

Last Friday, that’s when the Cerveza was put to good use. I was reminded of a recipe I saw from Travel and Living where the chef dipped the chicken tenders in a beer batter before frying and so that’s what I did with the chicken tenders I bought.  The result? It was good and every bite of the chicken had a hint of malt in it.

And for the recipe:

1/4 kg of chicken tenders (around 6 thick strips)
1 egg
1/2 cup of flour
1/2 cup of beer (Cerveza Negra in my case)
1/2 tsp baking soda
soy sauce
oil for frying

  1. Pat dry the chicken pieces. Set aside.
  2. Whisk together the rest of the ingredients for the batter.
  3. Heat enough oil in a pan making sure that the chicken pieces will be submerged. Medium heat will do.
  4. When the oil is heated enough, dip each chicken tenders in the beer batter and put into the oil. Do not overcrowd the pan to cook the chicken pieces evenly.
  5. Once the chicken pieces turm golden brown, around 5-6 mins on each side, drain on paper towels and serve with any dip that your palate prefers.

I asked hubby to make the dip. He just mixed tomato catsup, mayonnaise, and hot sauce together. As to the measurements, hubby doesn’t measure 🙂

Enjoy your chicken tenders! We did! Hik!!!