Oishii beer battered Chicken fingers
| Prep Time: 367 min | Serves: 6 |
| Cooking Time: 18 min | Yield: 6 chicken strip |
Semisweet beer battered "tasty" Chicken fingers Ingrediants:(Wheat flour, vanilla extract, salt substitute, Foster's Lager, Perdue Boneless skinless Chicken breast, Splenda Granulated, Olive Oil)
Ingredients
- 1/4 tsp Organic Vanilla Extract
- 1 tsp Salt Substitute
- 1 oil can ,, Foster's Beer
- 4 tbsp Granular
- 1 fillet , Boneless Skinless Chicken Breasts
- 3 cups Whole Wheat Flour
Directions
1. Cut up a chicken breast into 6 or more strips.
2. Place the strips into a plastic tub of beer, set the tub in the refrigerator, and let them marinade in it for about 6 hours in advance of when you plan to make them.
3. Measure out 1 and a 1/2 cup wheat flour into a bowl and make a well in the center of its mound. Pour the other half into a plastic bag that can be sealed.
4. Measure out and pour the splenda into the well
5. Measure out and pour the Vanilla Extract atop the splenda in the well
6. Measure out and pour the salt substitute into the well.
7. Measure out 3/4 cups of Beer marinade and pour into bowl..
8. Gradually add to dry ingredients.
9. Heat Olive Oil to 365 degrees in deep pan or fryer to a depth of about 2".
10. Remove a strip of chicken from the marinade
11. Dip them in flour then dip them into batter.
12. Fry the strips in hot Olive Oil for 2 to 3 minutes each or until they are well browned, float to the top and have an internal temp of 170 degrees. If they float and have an internal temp of 170 degrees they’re done
13. Drain on paper. 6 chicken strips per breast.