Beer Battered Chicken

This beer battered chicken recipe is a true piece of culinary history—my mother’s original creation from 1972. Mom was always known for her creativity in the kitchen, and this recipe quickly became legendary at family gatherings and neighborhood potlucks. The secret combination of pancake mix and cold beer was considered quite innovative back then, creating a lighter, airier coating than traditional fried chicken. Whenever she made this chicken, people would literally line up for seconds (and thirds!). I’m thrilled to share this treasured family recipe that has stood the test of time for over 50 years. The distinctive flavor profile with curry powder and celery salt might seem unusual, but trust me—this unique combination creates an unforgettable taste that will have your guests asking for the recipe just as they did back in the ’70s.

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What Makes Beer Battered Chicken So Good? 

Fried chicken made with beer batter? Yes, please! The beer’s hoppiness plays off the saltiness and spice of the other ingredients wonderfully for a one-of-a-kind flavor you’ll never find in a bucket!

The beer’s carbonation creates tiny air pockets in the batter as it fries, resulting in an exceptionally light and crispy coating. Meanwhile, the alcohol in the beer evaporates quickly during frying, leaving behind subtle malty notes that perfectly complement the savory chicken.

Why This Is the Recipe You Should Try For Beer-battered Chicken

There are hundreds of recipes for beer battered chicken online, but this recipe is special because of the unique spices and pancake mix. The dash of MSG adds a rich umami taste, with the curry powder and celery salt creating another layer of flavor.

This recipe’s batter is extra light and crispy, thanks to the baking soda and baking powder in the pancake mix. The pancake mix is a brilliant shortcut that eliminates the need for measuring multiple leavening agents while ensuring a consistently perfect texture every time.

Ingredients

• All-purpose flour – Creates the base of the coating and helps achieve a crispy exterior
• Pancake mix – Contains leavening agents that make the batter extra light and airy when fried
• MSG – Adds depth and umami flavor that enhances the overall taste profile
• Curry powder – Provides complex, aromatic flavor with a subtle warmth
• Paprika – Contributes color and mild sweetness to the coating
• Celery salt – Adds a distinctive, savory note that complements the chicken
• Salt and pepper – Enhances all other flavors and seasons the chicken
• Chicken parts – The star of the dish; can be wings, thighs, breasts, or a combination
• Beer – Creates carbonation for a light, crispy texture and adds malty flavor notes
• Vegetable oil – The frying medium that creates the crispy exterior

Ingredient Notes

MSG adds a salty, rich umami flavor to this dish, but many people try to avoid it. Whether MSG deserves its poor reputation, many people are still wary of cooking with it.

If you’re not an MSG fan, try using half a cube of beef bouillon instead. Herb-Ox Beef Cubes is a good, MSG-free brand. 

How to Make Beer Battered Fried Chicken

Here are the recipe steps to make this beer battered chicken recipe:

1. Place all the dry ingredients in a bowl. Use a whisk to combine them. This makes the seasoned flour.

2. Pour the beer into a bowl and place the chicken in it.

3. Bread the chicken. Check out the ‘Battering Tips’ section below for help with breading if necessary.
4. Let the chicken rest on the rack in the fridge for about ten minutes to allow the coating to adhere.

5. Meanwhile, heat the oil in a deep fryer or large stockpot until it reaches 350°F. Make sure to check the temperature with a thermometer before adding any chicken.
6. Cook, turning once, until the chicken is golden brown, about 10 to 15 minutes. The internal temperature must be at least 160°F.
7. Remove the chicken and let it rest on a clean wire rack over a rimmed baking tray.

Recipe Notes and Variations

Make wings: The size and cost of chicken wings make them an ideal snack for any casual get-together. So why not skip the same-old Buffalo wings and make Beer Battered Chicken Wings instead? Batter the wings according to the recipe above, and fry them until an instant-read thermometer reads 160°F, about 9 minutes. 

Make chicken strips: What if you don’t like eating chicken still on the bone? Don’t worry. You can also use this recipe for cooking boneless chicken breasts or tenders as you see in the photos.

But you will want to reduce the cooking time since boneless chicken cooks quicker than bone-in chicken. Be sure to check the chicken with an instant-read thermometer before removing it from the oil. The chicken needs to be about 160°F to allow for carryover cooking.

Battering Tips 

Battering can get messy, but with a bit of care, you won’t have to spend a long time cleaning up. 

To set up the breading station:

1. Put a big bowl of iced cold beer on your work surface. The colder, the better. 
2. Next to the beer bowl, place a large, shallow container with well-mixed dry breading ingredients. 
3. Finish the breading station with a wire rack on a rimmed baking tray. 

To bread the chicken:

1. Dunk the piece of chicken in the beer with your left hand. 
2. Using your left hand, pick up the chicken and shake off any excess beer. Drop in the container of dry ingredients. 
3. Using your right hand, lightly coat the chicken in the dry ingredients, shake off any excess, and place it on the wire rack. 
4. For extra crispy chicken, don’t put the chicken onto the rack. Instead, drop it in the beer bowl for a second round of breading. 

Types of Beer You Should Use To Make Beer Batter 

Well, what do you have in the fridge? A good beer is always the one you have on hand. But if you have to make a trip to the store anyway, skip the imports and craft brews, and pick up a can of Pabst Blue Ribbon. Old PBR is cheap and light and adds just the right amount of beer flavor to the batter without overpowering the other ingredients. 

How To Serve Beer Battered Chicken 

Place the chicken on a wire rack before plating. Putting the chicken directly on a platter without cooling it slightly will steam the breading, causing it to get gummy and fall off. 

What To Serve With Beer Battered Chicken 

Whatever you love to eat with fried chicken is also suitable for Beer Battered Chicken. Try these classic combinations:

• Biscuits. Make a batch using your favorite recipe, or try these unique Beer Biscuits.
• Green Beans. Try sauteing green beans with bacon and onions, whipping up a three-bean salad, or baking a cheesy casserole. 
• Mac ‘n Cheese. Skip the blue box and make mac and cheese from scratch. 

How To Store Leftover Beer Battered Chicken 

You can keep extra-cooked chicken in the fridge for up to three days. Loosely wrap each piece of chicken individually in a paper towel to absorb any grease, then place it in an airtight container. 

How to Reheat Beer-Battered Chicken

The easiest way to reheat beer battered fried chicken is in an air fryer, but if you don’t have one, using an oven is almost as simple.

To reheat in an air fryer:

1. Preheat the air fryer to 380°F.
2. Heat the chicken in a single layer for five to six minutes.

To reheat in an oven:

1. Preheat the oven to 400°F.
2. Place the chicken on a baking tray in a single layer and cover the tray with aluminum foil. 
3. Heat the chicken for 10 to 15 minutes. 

Great Recipes with Beer

• Beer Battered Fish and Chips
• Beer Battered Shrimp
• Beer Bread
• Beer Cheese Dip
• Beer Cheese Fondue
• Beer Cheese Soup
• Beer Margarita

Popular Fried Chicken Recipes

• Chick Fil A Chicken Nuggets
• Chick Fil A Chicken Sandwich
• KFC Fried Chicken
• Long John Silvers Chicken Planks
• Southern Fried Chicken
• Whataburger Chicken Strips

Check out more of my easy chicken recipes and family favorite recipes here on CopyKat!

This recipe is by Judy Eynard. Topeka, KS. 1972.