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Beer-Dipped Potato Breaded Chicken
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Marinating the chicken pieces in beer helps to tenderize the meat and keep it moist. The combination of potato flakes and flour give the fried chicken a delicious and crunchy coating. The oil in the deep fryer should be at 360 degrees for optimal results.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
3 1/2 pounds fryer-broiler chicken, cut up and skin removed
1 bottle (12 ounce size) dark beer
2 cups instant mashed potato flakes
1/2 cup all-purpose flour
salt and pepper, to taste
2 teaspoons lemon pepper
oil, for frying
directions
Place the chicken in a large zip-top plastic bag or other sealable container. Add the dark beer and let the chicken marinate (turning occasionally) for 2-3 hours in the refrigerator.
Heat the oil in a deep fryer to 360 degrees F.
Combine the potato flakes, flour, salt, pepper, and lemon pepper in a shallow dish. Remove the chicken from the beer and dip it into the potato mixture, coating all sides.
Place the chicken in the deep fryer and cook until browned and cooked through, about 20 minutes. Remove from the oil and let drain on paper toweling. Serve hot.
recipe tips
Choose a flavorful dark beer for best results.
Pat the chicken dry before marinating to help the beer better coat the meat.
Let the coated chicken rest for about 10 minutes before frying to improve the coating's adherence.
Experiment with different spices and herbs in the coating mixture to customize the flavor.
Use a combination of potato flakes and breadcrumbs for a unique texture on the coating.
Fry in small batches to allow for even cooking and browning of the chicken.
common recipe questions
What is the purpose of marinating chicken in beer?
Marinating chicken in beer helps to tenderize the meat and adds flavor. The acids in beer break down protein fibers, resulting in a juicier texture.
Can I use any type of beer for marinating?
While you can use any beer, dark beers like stouts or porters are often preferred for their richer flavor which can improve the overall taste of the chicken.
What if I don't have instant mashed potato flakes?
If you don't have potato flakes, you can use finely crushed cornflakes or panko breadcrumbs as alternatives for a crispy coating.
Can I substitute the chicken for another type of meat?
You can use other meats like turkey or even fish, but cooking times will vary, especially for fish which cooks more quickly.
How do I know when the chicken is fully cooked?
Chicken is fully cooked when it reaches an internal temperature of 165 degrees F.
Is there a non-alcoholic alternative for marinating?
You can use lemon-lime soda, ginger ale, or a mixture of vinegar and water as a non-alcoholic alternative to achieve some tenderness and flavor.
How can I adjust the flavor of the coating?
You can adjust the flavor by adding spices like paprika, garlic powder, or cayenne pepper to the potato flakes and flour mixture.
What type of oil should I use for frying?
Vegetable oil, canola oil, or peanut oil are great choices for frying due to their high smoke points.
How long should I let the chicken cool before serving?
Let the fried chicken cool for about 5-10 minutes before serving to allow the juices to redistribute and maximize flavor.
How do I store leftovers?
Leftover chicken can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2-3 months.
How do I reheat leftover fried chicken?
Reheat in an oven set at 375 degrees F for about 10-15 minutes to maintain its crispiness. Avoid microwaving as it can make the coating soggy.
What if the coating is not crispy enough after frying?
Make sure the oil is hot enough (around 350 degrees F to 360 degrees F) before adding chicken, and avoid overcrowding the fryer which can cause the temperature to drop.
tools needed
Deep Fryer: For frying the chicken, helping it achieve a crispy exterior while maintaining moisture inside. It should be preheated to 360 degrees F.
Large Zip-Top Plastic Bag or Sealable Container: Used to marinate the chicken with beer.
Measuring Cups and Spoons: For measuring out the instant mashed potato flakes, flour, and lemon pepper used in the coating mixture.
Shallow Dish: For combining the potato flakes, flour, and seasonings. A shallow dish makes it easy to coat the chicken.
Tongs: For safely handling the marinated chicken when transferring it to the coating mixture and then to the fryer.
Paper Towels: For draining excess oil from the fried chicken after cooking, helping to keep the chicken crisp.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
It states to place chicken in marinade but theres no recipe for the marinade.
It says "Place the cut up fryer in the dark beer to marinate for 2-3 hours." The beer is the marinade.
April 8, 2012
The beer makes the chicken amazingly moist and tender. The potato flakes make for a crunchy but light coating. Outstanding!