Chicken fingers in beer batter
4 servings
40 minutes
Beer-battered chicken fingers are a refined Mediterranean recipe that combines lightness and rich flavor. Thin pieces of chicken fillet infused with spice aromas gain tenderness through marination in beer. The batter made from cold beer and airy egg whites creates a crispy crust, contrasting with the juicy texture of the meat inside. Curry powder adds spiciness, while hot oil ensures an appetizing golden crust. The dish pairs perfectly with spicy sauces and fresh vegetables, making it a great choice for friendly gatherings or cozy family dinners.
1
Cut the chicken fillet into rectangular pieces, about 2x4 cm, and season with salt and pepper.
- Chicken fillet: 500 g
- Salt: to taste
- Light beer: 250 ml
2
You can marinate the fillet in beer in advance. Pour beer over the meat, add a broken bay leaf and a few peppercorns. Marinate for 2-3 hours.
- Light beer: 250 ml
3
Eggs for the batter need to be separated into whites and yolks.
- Chicken egg: 2 pieces
4
Mix flour with curry powder.
- Wheat flour: 250 g
- Curry powder: 1 teaspoon
5
Add cold beer, egg yolks, and vegetable oil to the flour.
- Light beer: 250 ml
- Chicken egg: 2 pieces
- Vegetable oil: 2 tablespoons
6
Add salt to the cold egg whites and whip them into a stiff foam.
- Salt: to taste
7
Add the whipped egg whites to the mixture and beat until smooth.
- Chicken egg: 2 pieces
8
Heat vegetable oil in a pan until it's very hot (it's crucial for the oil to be hot and the batter to be cold; otherwise, the batter won't form a crust due to the temperature contrast).
- Vegetable oil: 2 tablespoons
9
Dip the chicken pieces in the batter so that it coats them, and place them in the hot oil. If the batter drips off the fillet, add a bit more flour to achieve the desired consistency.
- Wheat flour: 250 g
- Chicken fillet: 500 g