Beer Battered Chicken

These beer battered chicken tenders are perfectly crispy and are so delicious! This stovetop beer battered chicken recipe is made without eggs.

📝 Ingredients

• 2 chicken breasts
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon pepper
• 1 cup cold Muskoka Key Lime Pie Pale Ale
• 1/2 cup flour
• 6 tablespoons neutral oil (3 tablespoons per chicken breast)
• 1 1/4 cups 2% plain Greek yogurt
• 1 roasted and cooled pimento pepper (seeds removed, I use a canned pepper)
• 1/2 teaspoon chipotle powder
• 1 medium clove garlic
• Juice of 1 lime (about 2 1/2 Tablespoons)
• 1/2 teaspoon fine sea salt (or to taste)

👨‍🍳 Instructions

1. 1Wash and thoroughly dry the chicken breasts. Place...: Wash and thoroughly dry the chicken breasts. Place one breast on a cutting board. Using the palm of your non-cutting hand, press down on the chicken breast to hold it firmly in place. Starting with the thick long side of the breast, use a sharp knife to cut horizontally through the breast to cut it in half. Cut each half into 1” wide strips (a total of 2 - 3 depending on the size of the breast). Cut each strip into 1 ½” - 2” pieces (about 2 - 4 pieces per strip). Repeat with the second chicken breast. Wrap the chicken in a single layer in saran wrap, and pound with a meat mallet. You don’t need to pound it too much, just enough to get the chicken to an even thickness of ¼” throughout.
2. 2In a medium bowl whisk 1 cup flour,...: In a medium bowl whisk 1 cup flour, baking powder, salt, and pepper together. Add in the cold beer and stir until just mixed (there should still be some visible lumps).
3. 3Dredge each piece of the chicken breast in...: Dredge each piece of the chicken breast in the remaining flour and gently shake to remove any excess flour. Then dip each piece of chicken in beer batter mixture. There will be enough batter if you do a thin layer of batter, but if you want a thick layer you may have to make more.
4. 4Heat a large nonstick skillet over medium heat....: Heat a large nonstick skillet over medium heat. Add 3 Tablespoons of oil to the pan once it’s heated. Add half of the coated chicken pieces to the pan. Make sure to add each piece directly to a spot that has visible oil (you may have to keep swirling the oil around the pan to do this for each piece). Don’t crowd the skillet. Depending on the size of your skillet, you may need to cook the chicken in more than two rounds.
5. 5Cook the chicken for 3 minutes, then flip...: Cook the chicken for 3 minutes, then flip and cook for an additional 3 minutes, or until the chicken is cooked through and the batter is a golden brown. Remove the chicken from the heat and place the pieces on a paper towel lined plate or cooling rack. Immediately sprinkle with a little bit of salt.
6. 6Combine all ingredients in a blender. Blend until...: Combine all ingredients in a blender. Blend until completely smooth. This sauce will be runny at first, but it will thicken some as it rests in the refrigerator.