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Fritto di pollo alla birra (beer battered fried chicken).
vegetable oil, for deep frying
250 g self raising flour (can also use gluten free)
200 ml cold beer
sea salt and freshly ground black pepper
400 gr of chicken breast cut into small pieces (nugget size)
1 lemon, cut into wedges
1. Place the oil for deep-frying in a saucepan or deep-fryer and heat to 180ºC.
2. Meanwhile place flour and beer in a large bowl. Season with salt and pepper, then gently stir to obtain a sticky batter. Don’t worry if there are lumps.
3. Cooking in batches, dip the chicken in the batter, allow the excess to drip off, then deep-fry for 4-5 minutes or until crisp and cooked through. Drain on paper towel, season, then serve immediately with the lemon wedges and an extra pinch of salt.