Frying makes anything taste better, and it's easier than you'd ever imagine. So pour some oil, crank up the heat and prepare to churn out this flavorful dish.
Makes: 4 servings
Prep: 25 mins
Cook: 30 mins
- 1 3 1/2 pound chicken, cut into 8 pieces
- Ice water
- Vegetable oil, for frying
- 2 cups beer
- 2 large eggs
- 2 1/2 cups flour
- 1/4 cup cornstarch
- Salt and pepper
- Soak the chicken in the ice water for 30 minutes; drain and pat dry. Preheat the oven to 200 degrees . Fill a large pot with enough oil to reach a depth of 2 inches and heat until it registers 365 degrees on a deep-fry thermometer.
- Meanwhile, in a large bowl, whisk together the beer and eggs. Whisk in 2 cups flour, the cornstarch and 1/2 teaspoon salt until smooth. Place the remaining 1/2 cup flour in a shallow bowl. Set the beer batter and the flour next to the hot oil.
- Season the chicken with salt and pepper, then coat with the flour. Transfer to the beer batter and coat. Working in batches and using tongs, lift each piece and let the excess batter drip off before submerging in the oil. Fry, turning occasionally and maintaining a temperature of 365 degrees at all times, until cooked through, about 15 minutes for the legs, thighs and wings and 10 minutes for the breasts. Using a slotted spoon, transfer to paper towels to drain. Season with salt and transfer to the oven to keep warm.
- Deep-frying demands refined vegetable oils, such as peanut, soy or canola. They won't burn under sustained high heat, and they've got a neutral taste that won't compete with the food.