Beer-Dipped Potato Breaded Chicken
Marinating the chicken pieces in beer helps to tenderize the meat and keep it moist. The combination of potato flakes and flour give the fried chicken a delicious and crunchy coating. The oil in the deep fryer should be at 350 degrees for optimal results.
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3 1/2 pounds fryer-broiler chicken, cut up and skin removed
1 bottle (12 ounce size) dark beer
2 cups instant mashed potato flakes
1/2 cup all-purpose flour
salt and pepper, to taste
2 teaspoons lemon pepper
oil, for frying
Place the chicken in a large zip-top plastic bag or other sealable container. Add the dark beer and let the chicken marinate (turning occasionally) for 2-3 hours.
Heat the oil in a deep fryer to 360 degrees F.
Combine the potato flakes, flour, salt, pepper, and lemon pepper in a shallow dish. Remove the chicken from the beer and dip into the potato mixture, coating on all sides. Place the chicken in the deep fryer and cook until browned and cooked through, about 20 minutes. Remove from the oil and let drain on paper toweling. Serve hot.
Nutritional data has not been calculated yet.
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