Classic Sports Bar Qr Menu Recipe

Slice chicken

Trim fat from chicken breasts and slice each breast into 3–4 strips about 1" wide so you have even-sized tenders.

Place sliced chicken in a bowl, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, toss to coat and set in refrigerator while you make the batter (chilling helps the coating adhere).

In a medium bowl whisk together 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, remaining 1 tsp salt and 1/4 tsp black pepper.

Beat in 1 large egg until smooth. Gradually whisk in 3 tablespoons cold beer and 2 tablespoons cold club soda (or extra beer) to make a thick, smooth batter. Batter should coat the back of a spoon but still be pourable; if too thick add 1 tsp more beer.

Peel (optional) and cut potatoes into 1/3"–1/2" fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean towel or paper towels.

Place fries in a bowl, toss with 1 tablespoon vegetable oil, 1 tsp kosher salt, 1/2 tsp paprika and 1/4 tsp onion powder until evenly coated. Spread fries on a rimmed baking sheet in a single layer (use two sheets if crowded).

If baking: preheat oven to 425°F (220°C) and roast 18–25 minutes, turning once, until golden and crisp. If frying (to match bar texture), see frying step below.

Pour 3–4 cups vegetable oil into a deep heavy pot or deep fryer and clip on a thermometer. Heat oil to 350°F (175°C). For safety, oil level should be no more than half the pot.

While oil heats, lightly coat each chicken strip in the 3 tablespoons flour (dredge) — this helps batter stick. Shake off excess flour.

Working in batches (do not crowd), dip each floured chicken strip into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.

If deep-frying fries: after removing chicken and letting oil return to 350°F, fry the prepped fries (in batches) 3–4 minutes until golden and crisp. Drain on paper towels and season lightly with extra salt while hot.

Classic ketchup-mayo dip: In a small bowl combine 1/2 cup ketchup with 1/4 cup mayonnaise and 1 tablespoon yellow mustard. Stir until smooth. Adjust with 1 teaspoon honey for a touch of sweetness, and 1 teaspoon pickle juice and/or 1 teaspoon hot sauce if you want tang or heat. Taste and adjust seasoning.

Arrange fries and chicken tenders on a large platter or individual plates. Sprinkle chopped parsley over fries and tenders if using. Serve lemon wedges on the side for squeezing over the chicken and offer the prepared dipping sauce in small ramekins.

Provide napkins and a small bowl for discarded bones (if serving wings instead) and enjoy immediately while hot and crispy.