Heim»Essen»Pollo»Beer chicken with creamy chipotle sauce
- February 28, 2020
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These Beer Battered Chicken Breasts are perfectly crispy and delicious! This Stovetop Beer Battered Chicken recipe is made without eggs.
This post is sponsored by Muskoka Brewery. Please drink responsibly.
He …
Chicken to the beer
This recipe is really phenomenal. It's incredibly easy and tastes the most delicious. I've done it a few times and it will definitely be in constant rotation for us in the future.
I love to serve these chicken nuggets with a little yellow mustard, a little ketchup and my owncreamy chipotle sauce. The flavor combinations are truly the best.
I especially love pairing this chicken with creamy chipotle sauce because the lime flavor in Muskoka Brewery's Key Lime Pie Pale Ale complements the chipotle flavor so well.
In fact, they go so well together that most of the time I decide to go all out and make some epic chicken tacos. Add some crumbled cheese, cilantro, jalapeno, and some corn tortillas to this Lime Beer Battered Chicken and you have the best tacos of your life!
If you have never tried Muskoka Brewery's Key Lime Pie Pale Ale, I 100% recommend it for this recipe!You can find it on LCBO.
How to Make Amazing Beer Battered Chicken
The most important part of this recipe is paying close attention to temperatures. use in particularvery cold beer. The key to this recipe is getting the batter to go from very cold (from the cold beer) to very hot (from the preheated pan) very quickly. This results in a crispy exterior, a fluffy exterior, and a juicy interior.
Beer Dough Recipe
To make this dough use:
- 1 cup of flour
- 1 cup of cold beer
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 1 teaspoon of baking powder
This is a very versatile beer batter recipe that is naturally egg free. There are just a few ratios to consider if you need to change the amounts.
First, use equal parts of beer and flour.
Second, use about a teaspoon of baking soda per cup of flour. You can also omit the baking powder if you are using self-rising flour.
Third, there are no hard and fast rules for amounts of salt and pepper, just add them to your liking.
heating instructions
You can reheat these leftovers in a 350F oven for 10 minutes (or until heated through). I recommend reheating them on a baking sheet with a silicone mat, as that's how they get crispier.
Beer Battered Chicken Tacos:
To make the tacos in the photos, start by reheating small corn tortillas. Top these with shredded cabbage, beer battered chicken, sliced red onions, diced cilantro and crumbled feta, and finish the tacos with a drizzle of creamy chipotle sauce.
what will you need
To successfully prepare this recipe, you will need a few tools.
The first is a good sharp knife. If you have a knife sharpener, I definitely recommend sharpening it before you cut the chicken.
Second, the entire recipe is much neater if you wrap the chicken in cling film.
Third, a meat mallet is the best tool for pounding chicken to the perfect thickness (but a bottle of wine or cast-iron skillet will do in a pinch).
Finally, you MUST use a large, heavy-bottomed nonstick skillet for this recipe. If you are not using a nonstick pan, you will need to adda lotmore oil in the pan to cook the chicken.
Yield: 8 servings (approx. 32 pieces)
These Beer Battered Chicken Breasts are perfectly crispy and delicious! This Stovetop Beer Battered Chicken recipe is made without eggs.
preparation time10 minutes
Time to cook12 minutes
Total Time22 minutes
Ingredients
Beer Battered Chicken:
- 2 chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon pepper
- 1 taza of Kaltes Muskoka Key Lime Pie Pale Ale
- 1/2 cup flour
- 6 tablespoons of neutral oil (3 tablespoons per chicken breast)
Creamy chipotle sauce (optional):
- 1 1/4 cups plain Greek yogurt with 2%
- 1 allspice roasted and cooled (seed removed, I used a canned allspice)
- 1/2 teaspoon chipotle powder
- 1 medium garlic clove
- juice of 1 lime (about 2 1/2 tablespoons)
- 1/2 teaspoon fine sea salt (or to taste)
instructions
Beer Battered Chicken:
- Wash and dry the chicken breasts well. Place one brisket on a cutting board. With the palm of your non-cutting hand, press down on the chicken breasts to hold them in place. Start with the long, thick side of the brisket and use a sharp knife to cut horizontally in half. Cut each half into 1-inch strips (2-3 total depending on breast size). Cut each strip into 1 ½" - 2" pieces (about 2 - 4 pieces per strip). Repeat with the second chicken breast. Wrap chicken in cling film and pound with a meat mallet. You don't have to beat it too hard, just enough so that the chicken is an even ¼-inch thickness.
- In a medium bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Add the cold beer and stir until just combined (there should still be some visible clumps).
- Dip each chicken breast piece in the remaining flour, gently shaking to remove excess flour. Then dip each piece of chicken into the beer batter mixture. There will be enough batter if you make a thin layer of dough, but you may need to do more if you want a thick layer.
- Heat a large nonstick skillet over medium-high heat. Add 3 tablespoons of oil to the pan once it is hot. Add half of the breaded chicken pieces to the skillet. Be sure to add each piece directly to a spot with visible oil (you may have to swirl the oil in the pan to do this for each piece). Don't overfill the pan. Depending on the size of your pan, you may need to cook the chicken in more than two rounds.
- Cook chicken for 3 minutes, then flip and cook for an additional 3 minutes or until chicken is cooked through and crust is golden brown. Remove chicken from heat and place pieces on a plate lined with paper towels or on a cooling rack. Sprinkle with a little salt immediately.
Creamy chipotle sauce:
- Combine all ingredients in a blender. Blend until completely smooth. This sauce will initially be runny, but will thicken a bit as it sits in the fridge.
Observations
Use very cold beer. The key to this recipe is getting the batter to go from very cold (from the cold beer) to very hot (from the preheated pan) very quickly. This results in a crispy exterior, a fluffy exterior, and a juicy interior.
If the dough looks too thin, you can add up to ¼ cup more flour.
To make the tacos in the photos, start by reheating small corn tortillas. Top these with shredded cabbage, beer battered chicken, sliced red onions, diced cilantro and crumbled feta, and finish the tacos with a drizzle of creamy chipotle sauce.
Nutritional information:
Portion size:
1/8 (approx. 4 pieces)
Amount per proportion:Calories:270Total fat:12.7 gramsSaturated fatty acids:2.1 gramsTrans fat:0,1gCholesterol:44,6mgSodium:233.2 milligramsCarbohydrates:15,2gNet Carbs:14.6gStages:0.6gZucker:0,1gProtein:18.5 grams
Nutritional information is not always correct. Since the sauce is optional, the nutrition information reflects the chicken only and does not include the sauce.
If you try this recipe, please let me know what you think in the comments or on Instagram!@keytomylime#keytomylime
be sure topin this recipe for later!
The next time you're looking for an amazing weeknight dinner or delicious appetizer for a party, try making this Beer Battered Chicken.
2 thoughts on “Beer Battered Chicken with Creamy Chipotle Sauce”
These look absolutely amazing. I really want to try one, especially with that creamy chipotle sauce.
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Thank you so much! I definitely recommend the creamy chipotle sauce, it's so good on so many things! -Alexa
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