Nearly everyone loves a fried chicken sandwich. This chicken sandwich recipe does not disappoint. The batter is light and airy, similar to tempura. Choose a malty ale or a good seasonal beer from your favorite local brewery. A rich brew helps the flavors hold up all the way through frying. Using 2 cups beer leaves you some extra in the bottle, not a bad problem to have—just drink it!–Rebecca Lang
LC Chicken's Answer To The Pulled Pork Sandwich Note
With its ethereally crisp, airy beer batter and sassy slaw, this fried chicken sandwich is chicken’s answer to the pulled pork sandwich.The unsung hero of this fried chicken sandwich recipe? Nope, it’s not the beer batter. That would be way too obvious. It’s actually the sassy lime slaw that accompanies the sandwich, situated atop this fried chicken sandwich recipe in the same way that a plop of old-fashioned cole slaw completes a pulled pork sandwich.
Special Equipment: Deep-fry or candy or instant-read thermometer
Beer-Battered Fried Chicken Sandwich Recipe
- Quick Glance
- 1 H
- 5 H
- Serves 6 to 8
- For the brine
- 1/4 cup kosher salt
- 2 tablespoons light brown sugar, firmly packed
- 3 cups cold water
- 1 white onion, thinly sliced
- 2 cups ice
- 6 to 8 boneless, skinless chicken breasts (about 2 pounds), pounded to an even thickness of about 1/2 inch
- For the beer batter
- Peanut oil or a combination of peanut and canola oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons cayenne pepper, or to taste
- 1 teaspoon sea salt
- 2 cups beer, preferably a brown ale
- Lime Slaw, for serving
- 6 to 8 sesame seed buns
- Make the brine
- 1. In a medium saucepan, combine the kosher salt, sugar, and water over medium-low heat and whisk until the salt and sugar dissolve. Remove from the heat and stir in the onion and the ice. Place the chicken in a large resealable bag. As soon as the brine has cooled and the ice has melted, pour it over the chicken, seal the bag, and refrigerate for 5 to 6 hours.
- Make the beer batter
- 2. In a deep fryer or large, deep stock pot, heat 3 inches peanut oil over medium-high heat until it registers 335°F (168°C). Place a rimmed baking sheet near the fryer and place a wire rack on the sheet. Remove the chicken from the brine and drain it, discarding the brine.
- 3. In a bowl, whisk together the flour, cayenne pepper, sea salt, and beer.
- 4. Dip the chicken pieces in the batter, allowing any excess to drip off. Carefully add the chicken to the oil. Depending on the size of your fryer, you may need to fry the chicken in 2 batches. Fry the chicken for 4 to 6 minutes per side, until golden brown on the surface and cooked through. You want to keep an eye on the thermometer and maintain an oil temperature of 320°F to 325°F (160°C to 163°C).
- 5. Using tongs, transfer the chicken to the clean wire rack. Shimmy the fried chicken on the sesame seed buns and top with the slaw.
Hungry for more? Chow down on these:
- Beer-Battered Buttermilk Fried Chicken from Food & Wine
- Beer Battered Fish Sandwich from Life's Ambrosia
- Cornmeal-Crusted Fried Chicken with White Barbecue Sauce from Leite's Culinaria
- Batter-Fried Chicken from Leite's Culinaria
Beer-Battered Fried Chicken Sandwich Recipe © 2015 Rebecca Lang. Photo © 2015 John Lee. All rights reserved.
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