Chicken chilli beer batter strips

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Serves 4


2 chicken breasts, cut into equally-sized strips

½ lemon, juice only

chilli powder, to taste


vegetable oil, for deep frying

50g/1¾oz plain white flour


For the beer batter

280g/10oz plain white flour

pinch bicarbonate of soda

10fl oz/½ pint beer, chilled

200ml/7fl oz sparkling water, chilled

1 egg white


How to Create the Dish


Put the chicken in a bowl and add the lemon juice, chilli powder and a pinch of salt. Mix, cover with cling film and transfer to the fridge to marinate for 20 minutes.


Preheat a deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).


For the beer batter, mix the flour, bicarbonate of soda and a pinch of salt in a bowl. Stir in the cold beer and enough sparkling water to make a smooth batter (you may not need all the water). Leave to stand for 10 minutes.


Whisk the egg white in a clean, dry glass bowl, until soft peaks form when the whisk is removed. Gently fold the egg white into the batter.


For the chicken, put the flour on a plate. Toss the chicken in the flour until coated, shake off any excess and dip in the batter.


Deep-fry the chicken for 6-8 minutes, or until crisp, golden-brown and cooked through with no sign of pink in the juices when you cut the thickest strip in half. Remove using a slotted spoon and drain on kitchen paper. Season with salt and serve.


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