Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 90

Beer-Batt ered Chicken
Makes 4 to 6 servings

These chicken tenderloins are battered in beer
and deep-fried to perfection. Add french fries
and a spicy chipotle ketchup to the menu for
an instant family favorite.

1 cup lager beer*
1 large egg
1 cup all-purpose fl our
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon baking soda
¼ teaspoon ground black pepper
Vegetable oil, for frying

2 pounds chicken tenderloins

French fries and chipotle ketchup (see

Kitchen Tip), to serve

1. In a large bowl, whisk together beer and
   egg. In a small bowl, whisk together fl our,
   thyme, salt, baking soda, and pepper;
   gradually whisk fl our mixture into beer
   mixture until smooth. Cover and let stand at
   room temperature for 25 minutes.


2. In a 12-inch cast-iron skillet, pour oil to
   halfway full, and heat over medium heat until
   a deep-fry thermometer registers 350°.


3. Working in batches, using tongs, dip
   chicken in batter, shaking off excess. Slowly
   add to oil. Fry, turning once, until a meat

thermometer inserted in thickest portion

registers 165°, 4 to 6 minutes. Let drain on

paper towels. Serve immediately with fries

and chipotle ketchup.

*We used Foster’s Lager.

• • KiTcHeN TiP • •
  In the container of a blender, purée
  1 (7-ounce) can chipotle peppers in adobo
  sauce until smooth. In a small bowl, stir
  together 2 tablespoons chipotle purée and
  ½ cup ketchup. Refrigerate until ready to
  serve. Freeze remaining chipotle purée in
  1-tablespoon portions for future use.