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Prep the chicken: Slice the chicken breasts into even-sized fillets for consistent cooking. Pat them dry with a paper towel.
Shred and mix: Grate the potatoes and cheese. Combine them in a mixing bowl with chopped parsley, salt, and black pepper.
Step 1: Prepare the Beer Batter
Pour the beer into a large mixing bowl. Gradually whisk in a few tablespoons of flour (optional) to thicken the batter slightly if needed.
Season the batter with a pinch of salt and pepper to enhance its flavor. Set it aside.
Step 2: Assemble the Coating Station
Set up three shallow bowls: one with beaten eggs, one with bread crumbs, and one with the grated potato-cheese mixture.
Keep the beer batter nearby for the final dip.
Step 3: Coat the Chicken
Dip each chicken fillet first in the egg wash, ensuring it’s fully coated.
Roll it in the potato-cheese mixture, pressing gently to make the coating stick.
Dip the coated fillet into the beer batter, letting any excess drip off.
Finally, dredge the fillet in bread crumbs, coating it evenly.
Step 4: Fry the Chicken
Heat a large skillet or deep fryer with vegetable oil over medium-high heat until it reaches about 175°C (350°F).
Carefully add the coated chicken fillets to the hot oil, cooking in batches to avoid overcrowding.
Fry for 4-5 minutes on each side, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature of the chicken reaches 75°C (165°F).
Step 5: Drain and Serve
Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Garnish with fresh parsley and serve hot with your favorite dipping sauces or side dishes.
Prep Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Servings:
Serves 6
Calories Per Serving:
Approximately 350 kcal
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