Preparing food (vegetables or meat) in this way is special and yet so simple way of preparing food coated in fine beer dough and then deep-fried.
So, one plain piece of meat, one dough in which there is some beer and plenty of oil…..hmmm, does not sound very tempting. But, now imagine rhapsody of flavors that you get from one juicy piece of chicken, previously marinated in a mixture of yogurt, milk, and garlic which literally melts in your mouth and is coated in a perfect crispy thick layer of delicious pastry with a hint of beer and lemon. Imagine it now with Tartar Sauce, simple Vegetable Risotto, and with pieces of crunchy fresh green salad.
It’s amazing how with little basic ingredients and a few tricks, ordinary pieces of meat can be turned into excellent and succulent snacks.
Marinated Chicken Tenders in Beer Batter
- 3 pieces of chicken fillet
- 230 milliliter plain yogurt (1 cup, 6.7 fl oz)
- 230 milliliter milk (1 cup, 6.7 fl oz)
- 2 cloves garlic minced
- salt and pepper to taste
For the Batter:
- 4 eggs
- 140 grams all-purpose flour (about 1 cup, 4.93 oz)
- 120 milliliter beer (1/2 cup, 4.05 fl oz)
- juice of half a lemon
- 1 teaspoon Vegeta seasoning
- pepper to taste
- 130 grams all-purpose flour (1 cup, 4.58 oz)
- oil for frying
- Cut the meat lengthwise into narrow strips. In a bowl mix yogurt, milk, garlic, salt, and pepper. Pour mixture into Ziploc bag, add chicken and let marinate for at least 2 hours before the cooking. It is essential that the marinade covers all meat! If not enough, feel free to add milk or yogurt.
- Separate the egg yolks and egg whites. Mix egg yolks, Vegeta, pepper, and flour, add in beer and lemon juice and mix well until incorporated. Beat egg whites until stiff. Into prepared beer mixture slowly fold in beaten egg whites. Set aside.
- On medium-low heat, heat oil in a deep saucepan until a drop of batter sizzles and crisps up straight away.
- Remove the meat from the marinade and drain it a bit. Coat every piece of meat first into flour and into beer batter. Carefully lower each fillet into the hot oil and fry on both sides for 6-8 mins – depending on the thickness of the meat – until golden and crisp. Using a large slotted spoon, lift out the meat and drain on kitchen paper.