Description
A simple beer batter sets these thinly sliced chicken breasts over the top when nestled in a sandwich. Crisp, tender, and super delicious.
Ingredients
- 2 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Cayenne Pepper
- ½ teaspoons Garlic Powder
- 12 ounces, fluid Light Beer
- 4 cups Canola Oil
- 4 whole Boneless, Skinless Chicken Breasts, Sliced In Half, Lengthwise
- 8 whole Seeded Buns, Sliced
- 8 slices Cheese (optional)
- 4 cups Mixed Greens (optional)
- 24 slices Pickles, Optional
- 10 Tablespoons Mayonnaise (optional)
Preparation
Start by mixing flour, salt, cayenne pepper, garlic powder, and beer in a mixing bowl. Stir until smooth.
Heat oil in a large skillet, and bring it to about 350ºF.
Dip the chicken breast, one at a time, into the batter, and lift it out and let the batter drain. Gently place into the oil. Repeat with a few more chicken breasts to fit into the skillet.
Once cooked, about 6 minutes, remove and place on a wire rack over a baking sheet to let any remaining oil drain off.
To build the sandwich—and this is my preference—add a slice of cheese to the bottom bun, then add the beer battered chicken, top with salad greens and pickles, and slather mayonnaise on the top bun. Dig in.
