Shatterlingly Crispy Beer Fried Chicken

• Meat

  • 3 lbs Chicken legs

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Onion powder

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tsp Cayenne
  • 4 1/3 cups Flour
  • 2 tsp Paprika
  • 2 tbsp Pepper, fresh ground
  • 2 1/3 tbsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Beer, Wine & Liquor

  • 1 1/2 cups Beer

Found on foxvalleyfoodie.com

Description

Directions

• Add all ingredients for dredging bowl #1 into a large bowl or pan and mix to combine.
• Do the same in a separate bowl with the ingredients for dredging bowl #2.
• Check the consistency of the beer batter and adjust the thickness as needed.
• Working in batches, dredge the chicken in bowl #1 (flour and seasonings) and then bowl #2 (beer batter) and finally bowl #1 again, shaking off the excess each time.
• Add enough vegetable oil to a cast iron pan so that the chicken will be at least half way submerged when added to the oil. ~2 deep
• Heat oil to 350 degrees and add chicken pieces in single layer, working in batches as needed.
• Halfway through cooking flip the chicken over to ensure even cooking.
• Chicken is done when meat registers 165 degrees on a digital thermometer. 15-20 minutes.