Health & Science
3:55 pm
Mon March 11, 2013

Slice of Life - St. Patrick's Day

BEER BATTER CHICKEN STRIPS

Serve these barbecue sauce or sweet and sour sauce.

1 egg

3/4 cup beer

1 cup flour

1 teaspoon baking soda

1 teaspoon salt

black pepper

3 chicken breast halves; skinless, boneless cut into strips

1 1/4 cups oil

In a large bowl beat the egg slightly and then add the beer, then the flour, baking soda, salt and pepper whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Heat oil in 10-inch skillet (you can use a deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.

BEER BREAD

3 cups flour
1 tablespoon baking powder 
3 tablespoons sugar 
1 teaspoon salt 
1 bottle (12 ounces) beer, at room temperature 
1/4 cup unsalted butter, melted

Preheat the oven to 375. In a mixing bowl, combine the flour, baking powder, sugar and salt. Add the beer all at once, mixing as little as possible; the batter should be lumpy. Pour the batter into a 9-x-5-x-3-inch loaf pan and brush the top with the melted butter. Bake for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool. Makes 1 loaf.

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