Enjoy these crispy and flavorful beer-battered chicken tenders, perfect for a quick and satisfying meal.
In a mixing bowl, combine the flour, salt, and onion powder.
Sifting the flour before mixing ensures a smoother batter.
Gradually add the beer to the dry ingredients, whisking until smooth.
Pour the beer slowly to avoid lumps in the batter.
Beat the egg and mix it into the batter until fully incorporated.
Ensure the egg is at room temperature for easier mixing.
Refrigerate the batter for at least 30 minutes to let it rest.
Resting the batter helps improve its texture and adhesion.
Cut the chicken breasts into strips and marinate them with Worcestershire sauce and black pepper for 15 minutes.
Marinating the chicken enhances its flavor.
Heat the oil in a deep fryer to 350°F (175°C).
Use a thermometer to maintain the oil temperature for consistent frying.
Dip each chicken strip into the batter, ensuring it is fully coated.
Shake off excess batter to prevent clumping.
Carefully place the coated chicken strips into the hot oil and fry until golden brown, about 5-7 minutes.
Fry in small batches to avoid overcrowding the fryer.
Remove the chicken strips from the oil and drain on paper towels.
Draining on paper towels removes excess oil for a crispier texture.
Serve the chicken tenders warm with your favorite dipping sauce.
Garnish with fresh parsley for an added touch of color and flavor.
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