This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Pat Groustra.
- 1 1/2 pounds boneless, skinless chicken breast halves
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1/2 cup cold beer
- 3 cups oil for frying
Rinse chicken and slice into 1-inch strips. In a medium bowl, stir together 1 cup flour and the baking powder.
Mix in the eggs and beer. Place remaining 1/2 cup flour in a small bowl.
Heat oil in a deep, heavy skillet to 375 degrees. Coat chicken strips in flour. Dip floured strips into the batter.
Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove and keep warm until serving.