I am a sucker for comfort foods. Fried chicken, mashed potatoes, mac and cheese, any sort of bread or pasta… you know, all the stuff that is just awful for your waistline, but incredibly delicious. We try to be healthy as often as we can at home, but sometimes you just have to give in to the cravings. I am all for eating a balanced diet, but in my opinion, part of that balance includes eating the things you love.
My mom has been making these chicken strips for my sisters and me since we were little kids. She would make up a big batch and pack them in the ice chest whenever we went to the beach (so in our household this chicken recipe became known as “beach chicken”). Well now that I have a home (well, apartment) of my own, I decided to carry on the tradition and keep making this chicken, except I gave it a little twist- beer!
And since any good entree requires equally tasty side dishes, I found this perfect biscuit recipe from my favorite food website, The Beeroness. The result? Pure awesomeness.
IPA Chicken Strips and Flaky Pepper Biscuits
AUTHOR: Jackie Dodd (biscuits), Natalie Bates (chicken strips) | PREP TIME: 5 min biscuits, 10 min chicken | COOK TIME: 10 min biscuits, 10-15 min chicken
- 3-1/2 cup all-purpose flour
- 2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground black pepper
- 1 tsp sugar
- 8 tbs unsalted cold butter, cut into cubes
- 1/2 cup buttermilk
- 2/3 cup wheat beer (I used Lagunitas Doppel Weizen)
- 2 tbs melted butter
- ¼ tsp course sea salt
- 1 cup pale ale (I used Strand Brewing Co Atticus IPA)
- 3 eggs
- 1 lbs boneless, skinless chicken, cut into 2 inch strips
- 2 cups flour
- 1 tbs seasoning salt (add more or less to taste)
- Vegetable oil (for frying)
- Preheat oven to 425°F.
- In a large bowl add flour, baking powder, baking soda, salt, pepper and sugar. Stir to combine.
- Add the cold butter, mix with beaters until well combined.
- Add the buttermilk and beer. Mix with a fork until just combined.
- Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1″ in thickness, using as few strokes as possible.
- Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1″ thickness, fold in thirds again. Gently roll into about 1-1/2″ thickness (this will give you flaky layers).
- Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
- Brush biscuits with melted butter, sprinkle salt.
- Bake at 425° for 10-12 minutes or until the tops are golden brown.
- Mix eggs and beer in a medium bowl until well combined.
- Add flour and seasoning salt to a large ziplock bag and shake until combined.
- Add an inch or so of vegetable oil to a large skillet and heat until it’s hot enough for frying (To test: Dip the handle-end of the spoon into the oil. Oil that’s ready for frying will bubble around the handle).
- One at a time, coat thawed chicken strips in the egg mixture, place in the ziplock bag filled with flour, and shake until chicken is thoroughly coated in flour mixture. Carefully place in oil. Be sure not to overfill your pan so each strip has room to be surrounded by oil.
- Cook until breading is golden brown and strips are cooked all the way through (flip and rotate chicken as needed to cook evenly).
- Place finished strips on a plate covered in paper towels to absorb excess oil before serving.
This is one dinner that is sure to please the even the pickiest of eaters. It is comfort food at it’s finest, sort of an at-home version of KFC. Except this version includes beer, which automatically makes it better. This chicken tastes great cold too, making it a good choice to throw in the ice chest for camping trips, beach days, or picnics.
Biscuit recipe obtained from The Beeroness. Check out her website for more great recipes!
Photos, thoughts, and chicken strip recipe are my own; biscuit recipe by The Beeroness.