Beer-battered Chicken Strips

Description
This bold, countrified poultry dish is made and packed with real beer, flour, and baking soda and cooked to great, golden perfection. Serve up a red-hot, crispy treat with other side dishes so when it comes to beer and fried chicken, make the chicken strips crispier and tastier with other herbs and spices.

Ingredients

 * 1- 2 large eggs
 * ¾ -1 ¾ cup beer, any brand, cold only
 * 1 - 2 cups all-purpose flour
 * 1 - 2 teaspoons baking soda
 * 1 - 3 teaspoons salt
 * ground black pepper
 * 3 - 6 chicken breast halves, skinless, then boneless
 * 1 ¼ cup vegetable oil

Directions

 * 1) Beat the egg lightly with a whisk.
 * 2) Beat out or mix up the beer, then the dry ingredients, whisking until smooth.
 * 3) Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise.
 * 4) Heat oil in a 10-inch skillet over a moderate-high heat until oil reaches the desired temperature of 360° F (or use the deep-fryer).
 * 5) Using tongs to hold chicken strips, dip into the batter; allow the excess to drip off.
 * 6) Remove and carefully lower, one by one, into the hot oil. After about 1 minute, just turn the strips.
 * 7) Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel lined tray.
 * 8) Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce, as well as over rice.