Best Beer Batter Chicken Strips

Instructions

1. In a medium mixing bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed throughout the flour.

2. Slowly pour in the beer while whisking the flour mixture continuously. The batter should be smooth with the consistency of pancake batter. If it's too thick, add a little more beer; if it's too thin, sprinkle in a bit more flour.

3. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat. The oil should be about 1 inch deep. To test if the oil is hot enough, drop a small amount of batter into the oil – it should sizzle and float to the top.

4. Dip each chicken strip into the beer batter, coating it completely. Allow any excess batter to drip off before carefully placing the strip into the hot oil.

5. Fry the chicken strips in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy chicken. Cook the strips for about 3-4 minutes per side or until they are golden brown and cooked through.

6. Use tongs to remove the chicken strips from the oil and place them on a paper towel-lined plate to drain any excess oil.

7. Serve the beer-battered chicken strips hot with your favorite dipping sauce on the side.