Recipe - Peteles

2/3 cup Pete's Wicked Strawberry
Blonde Ale
One half cup Flour
Boneless skinless chicken
breast; (I only had one
whole one and ended up with
extra batter)
Vegetable oil for frying; (I
put about an inch, maybe 1
One half inches oil in a deep,
heavy bottomed pan, since
my "FryBaby" bit the dust)

Heat oil to about 375 degrees (I didn't test the temp I droped a bit of
the batter in to test it. If it sizzles immediately, it's ready). Cut up
the chicken into bite sized pieces. Whisk flour into ale until smooth. Roll
chicken bits in extra flour, then dip in batter. (I find this helps the
batter to stick better). Fry in hot oil until golden brown. (When the
chicken bits are done, they tend to float to the top of the oil). Remove
from the oil and drain on paper towels. The end result is a very light,
crispy coating.

Posted to TNT Recipes Digest, Vol 01, Nr 909 by Erica Rodgers
dragonbyte@ibm.net on Jan 03, 1998