Beer Battered Chicken Tenders Recipe
5 Piece or 10 Piece.
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Ingredients
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Batter
Chicken
Dredge & Finish
Method
Batter
Mix dry ingredients
In a large bowl, whisk together 1.5 cups all-purpose flour, 0.25 cups cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp paprika, and 0.5 tsp garlic powder until evenly combined.
Add beer
Gradually pour 1 cup of very cold beer into the dry mixture while whisking until a smooth, slightly thick batter forms. A few small lumps are fine. If desired, drop 2–3 ice cubes into the beer beforehand to keep the batter cold; remove the cubes before dipping.
Rest batter briefly
Let the batter rest 5 minutes at room temperature while preparing the chicken. The cold batter will help create a crisp coating when fried.
Chicken
Prepare chicken
Pat 1 lb chicken tenderloins dry with paper towels. Season both sides evenly with 0.75 tsp salt and 0.5 tsp black pepper.
Dredge
Place 0.5 cups additional flour in a shallow bowl or plate. One at a time, lightly coat each seasoned tender in the flour, shaking off any excess — this helps the batter adhere.
Frying & Finish
Heat oil
Pour 4 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float, browning within about 60 seconds.
Batter and fry
Working in small batches (do not overcrowd), dip each floured tender into the beer batter, letting excess drip back into the bowl. Carefully lower the battered tender into the hot oil. Fry 3–4 minutes per side, turning once, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature around 325–350°F while frying.
Drain
Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep finished pieces in a warm oven (200°F/95°C) while frying remaining batches to keep them crisp.