At a glance
You're making crispy beer-battered chicken pieces that shine with a light spiced coating. The key is patience—while you can fry the chicken right away, letting it marinate in the batter for a few hours (or even overnight) makes all the difference in flavor and texture. Once fried until golden, these bite-sized rascals pair perfectly with fresh salad and a squeeze of lemon.
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Cut the chicken and make the batter
Wash the chicken meat, pat it dry and cut into smaller pieces. Prepare the batter from all the ingredients. It should have a consistency slightly thicker than pancake batter.
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Marinate
Place the chicken pieces into the batter and let them sit for two to three hours, ideally overnight. If you're impatient, you can fry it straight away, but it's better once it's had time to rest!
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Fry and serve with salad
Once fried, place the pieces on a paper towel to soak up any excess fat. Serve with anything you like – we went with leafy salad, dressing and parmesan.
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How it went
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