Wednesday, July 1, 2009

Beer-Battered Fried Chicken

3 lbs chicken drumsticks
Ice water
Vegetable oil for frying
2 cups beer
2 large eggs
2 1/2 cups flour
1/4 cup cornstarch
salt and pepper

1. Soak the chicken in the ice water for 30 minutes, drain and pat dry. Heat oil in a large pan until it reaches 365 degrees.

2. In a large bowl whisk together the beer and eggs. Whisk in 2 cups of flour, the cornstarch and 1/2 tsp of salt until smooth. Place the remaining 1/2 cup of flour in a shallow bowl.

3. Season the chicken with salt and pepper, and coat in the flour, then coat in the beer batter.

4. Fry in the oil, turning occasionally for about 15 minutes. Transfer to paper towels to drain.

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