Beer Battered Deep Fried Chicken

Beermag has joined up with The Secret Kitchen, renowned for their textures and flavours, to bring you our monthly recipes. Owner and Cordon Bleu Chef, Margie Knight, created this fabulous recipe for us. Try it at home and tell us what you think.





1 Cup all-purpose flour

5mls baking powder

3/4 cup Pickled Pig (or a similar dark bitter beer)

5mls salt

2 eggs

6 chicken pieces

4 cups sunflower or canola cooking oil

Directions: Mix the cup of flour, salt and baking powder, then add the 2 slightly beaten eggs and 3/4 cup beer, mix well, put in the fridge.

Bring some water to the boil, add your chicken pieces (water must just cover all the chicken) and boil for 15 minutes.  Take the chicken out, let the pieces drain n a colander to get rid of excess liquid. 

Heat the oil in a deep saucepan or pot. Measure out an additional 125mls flour and place in a bowl.  Take the chicken, dust over in the flour then place in the batter.  Lift the chicken out the batter, gently shaking it to let the excess batter drop off.  Once your oil is hot enough (a good way to test this is by placing the handle part of a wooden spoon in your hot oil and if bubbles immediately come off the wooden spoon, your oil is at the correct temperature), drop very gently each coated chicken piece in to the oil, turning each piece over every 2-3 minutes or when the coating is a beautiful golden brown colour!  Once both sides are golden brown, remove from the oil and place either on a piece of newspaper or paper kitchen towel to drain excess oil.  The reason why its best to use a slightly bitter dark beer for this, is that the taste of the beer comes through just perfectly in the batter.

Best served with corn on the cob and home-made sweet potato crisps for a lovely Friday night in with a movie!!!

For more information on The Secrect Kitchen or to contact them for private and corporate functions go to


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