Golden, airy, and ultra-crunchy on the outside with juicy chicken inside. Beer lightens the batter, adds lift, and brings subtle malt flavor that makes these tenders irresistible.
Serves
4
Prep Time
20 minutes (plus 15 minutes batter rest)
Cook Time
12–16 minutes (in batches)
Ingredients
Chicken
- 1.5 lb chicken tenders (or boneless, skinless breasts cut into 1-inch-wide strips)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Dry Dredge
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
Beer Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp garlic powder
- 1–1 1/4 cups cold beer (lager or pilsner), plus more as needed
For Frying
- 1.5–2 quarts neutral oil (peanut, canola, or sunflower)
To Serve (optional)
- Lemon wedges
- Honey mustard, ranch, or spicy mayo
- Hot sauce
Why Beer Works
- Carbonation creates tiny bubbles that puff the batter and keep it light.
- Alcohol evaporates faster than water, helping the crust crisp before the chicken overcooks.
- Malt adds a gentle sweetness that balances the savory spices. Choose a crisp lager or pilsner; avoid very bitter IPAs or dark stouts that can taste harsh.
Instructions
- Season the chicken
- Pat chicken dry. Toss with salt, pepper, garlic powder, and paprika. Set aside while you prep the dredge and batter.
- Make the dry dredge
- In a shallow bowl, mix flour, cornstarch, and salt.
- Mix the beer batter
- In a medium bowl, whisk flour, cornstarch, baking powder, salt, paprika, and garlic powder.
- Whisk in 1 cup cold beer until just combined. The batter should be the consistency of heavy cream—add up to 1/4 cup more beer a splash at a time if needed. Do not overmix; a few small lumps are fine.
- Refrigerate the batter 15 minutes to hydrate the flour and keep it cold.
- Heat the oil
- Pour oil into a deep, heavy pot to a depth of 2–3 inches. Heat to 350–360°F over medium-high heat. Set a wire rack over a sheet pan for draining.
- Dredge and batter
- Working in batches, coat chicken lightly in the dry dredge, shaking off excess.
- Dip into the cold beer batter, letting extra drip back into the bowl. For an extra craggy crust, briefly drag the battered piece across the bowl’s rim to create ridges.
- Fry
- Carefully lower chicken into the hot oil. Fry in batches without crowding, 3–4 minutes per side (6–8 minutes total) until deep golden and the thickest piece reaches 165°F.
- Maintain oil between 330–355°F; adjust heat as needed.
- Drain and season
- Transfer to the rack. Immediately sprinkle with a pinch of salt. Let rest 2–3 minutes so the crust sets.
- Serve
- Serve hot with lemon wedges and your favorite dipping sauces.
Tips for Light, Crispy Batter and Juicy Chicken
- Keep it cold: Cold beer + a brief chill keeps the batter airy. You can also chill the flour or add a few ice cubes to the batter (fish them out before dipping).
- Cornstarch magic: Cornstarch in both dredge and batter reduces gluten and boosts crunch.
- Don’t overmix: Gentle whisking prevents tough batter.
- Double texture trick: Light dredge before batter helps the coating cling and form cragginess.
- Right oil temp: Too cool = greasy; too hot = burnt crust, undercooked center. Use a thermometer and fry in small batches.
- Quick rest after frying: Draining on a rack (not paper towels) keeps the crust crisp.
- Flavor swaps: Add 1 tsp onion powder or 1/2 tsp cayenne for heat. For herby notes, stir 1 tsp dried parsley into the batter.
- Make-ahead re-crisp: Cool, refrigerate up to 24 hours. Reheat on a wire rack at 400°F for 8–10 minutes until hot and crisp.
Beer Notes
- Best choices: Light, crisp lagers and pilsners. A light pale ale works for a subtle hop snap.
- Non-alcoholic option: Use a cold NA lager; it delivers carbonation and malt without alcohol. Adjust batter thickness as needed.
