• Cheyenne Crennan

Guinness Beer Battered Chicken Tenders

It's football season!



I know I'm late, but it's that time of year for crockpots chilis and deep fried appetizers. I am a Redskins fan, so I basically don't count, but Matt is a Vikings fan and they aren't terrible so, we celebrate cheat day on Sundays!


Fried chicken is Matt's favorite, I don't like fried food. I know I'm an alien, but I just don't like how it makes my stomach feel gross, I'd rather have a salad and drink a beer. A blue moon to be exact, but as its turns out we had a Guiness left over from a family guest and I decided to use my Blue Moon battered onion ring recipe on chicken tenders. I replaced the Blue Moon with Guinness and...



It. Was. Amazing.


I made it a few times over with some seasonings and perfected it. You need this easy recipe for your football night treat; beer, flour, baking powder, seasonings and chicken tenders. How could you go wrong? You can't.



You don't have to buy chicken tenders. I use boneless chicken for this all the time. I chop it like strips down the center and then use then just like a pre-sliced chicken tender. Dip them into the beer and flour mixture, and you are in halftime business.


I start with the flour, and seasoning mixture. 1 and 1/2 CUP flour followed by 1 TSP baking powder. 2 TBSP of salt, a TSP of garlic powder and 1/2 TSP of dried thyme. Whisk that around. If you like rosemary, add 1/4 TSP. Whisk again.



Once that is blended, add in 1 + 1/2 CUP Guiness canned beer. Pour it at in angel into a tall glass first* after add 1 CUP, then 1/2 CUP at angel into a measuring cup. Add the beer into mixing bowl and whisk until blended. I toss all the tenders into the batter and let them sit while the oil heats up. Fill the bottom of a large pot about an inch and a half, you want the tender to be fully submerged into the oil.


We use canola oil for most all fried foods but vegetable oil will do the job just as well. You want to be sure not to get the oil too hot, it will cook the outside way to fast and the chicken will be undercooked, it's a mess, so heat the oil on LOW/MEDIUM depending on your stove top. We have a convection oven and fast boil flat top so I generally go with LOW because it will heat quicker than I'm paying attention to it, but for a regular stove top, between LOW and MEDIUM should be perfect.



Carefully drop the battered tenders into the oil and cook until golden brown, I'd say about 6-8 minutes. While they cook if you didn't make your BBQ bacon ranch dressing, now is the time (don't forget to keep an eye on the tenders, and add more as they finish and are removed from the oil) and it is the perfect pairing of flavor! Guiness is very earthy and hearty for a beer, definitely not something I can drink often, but that makes it great for a batter because the flavor doesn't get lost in the seasoning. I had to test a lot of my favorite sauces to find one that I thought complimented the flavor but didn't drown it out.


When I think beer battered I think cheese sauce. Probably because I dearly love a good white cheddar beer cheese with a pretzel. However, that's obviously not really an option for chicken tenders, after many delicious attempts at ranch, sriracha mayo, honey mustard, we decided that the BBQ bacon ranch was the sauce we kept going back for more.



Start by cooking the bacon, three strips will do the job. Once that is cooked, let it cook down on a cutting board, but don't lay them on paper towel or anything that will absorb any greese. Also, don't clean up the pan you cooked the bacon in just yet, let it cool while we build the ranch base of the dressing.



1/4 CUP of mayo + sour cream (full fat required for this edition), TBSP of dill pickle juice + buttermilk, 1/4 TSP garlic powder, onion powder + salt, a sprinkle of pepper and finally 1/8 TSP of dried dill seasoning (optional, but definitely recommended), whisk, whisk, whisk. Squeeze in a little BBQ sauce at a time, whisk and look it over. You want to be able to taste it, but not everyone digs a lot of BBQ sauce, so once you have 1/4 CUP of BBQ, however much more you want is to your desire.



Chop the bacon into bits and add into the sauce, blend them with your whisk. NOW, this is the part that makes the dressing. Take a TSP of the bacon grease and add it to the ranch, blend thoroughly. Follow up with a TSP of balsamic vinaigrette, blend again and then put it into the fridge to get cool while the chicken finishes cooking and cooling.



Serve chicken tenders with BBQ bacon ranch or honey mustard (our runner up favorite) and stuff your face instead of yelling at your TV screen. Skol!



Matt made me do that. -_-


INGREDIENTS:


2 boneless chicken breasts OR a package of pre cut chicken tenders

1 can of Guinness OR 1 + 1/2 CUP if you buy small cans

1 + 1/2 CUP of flour

1 TSP of baking powder

2 TBSP of salt

1 TSP of garlic powder

1/2 TSP dried thyme


for the ranch:

1/4 CUP sour cream + mayo

1 TBSP dill pickle juice + buttermilk

1/4 TSP onion powder, garlic powder + salt

1/8 TSP dried dill

dash of pepper

1/4 CUP of BBQ sauce (we used Sweet Baby Ray's)

3 strips of bacon

1 TSP of the bacon grease, after cooking

1 TSP of balsamic vinaigrette


DIRECTIONS:


1. For full chicken breasts start by slicing them vertically into strips

2. Heat about 1 + 1/2 CUP canola oil in a large POT, be sure there is enough oil for chicken tenders to be submerged fully

3. Season chicken strips with salt + pepper

4. Begin cooking bacon strips in a large pan, flip in 2-3 minutes, remove from heat and set aside to cool, set the pan with the bacon grease aside as well

5. In a large mixing bowl combine flour, baking powder + seasoning, whisk

6. Slowly, and at a slight angle pour the Guinness into a large glass

7. Use the large glass, again at an angle, to pour the beer into a measuring cup. Pour out 1 + 1/2 CUP

8. Add beer to the flour mixture, slowly and whisk until blended

9. Add the chicken tenders into the batter and move them around to ensure they get completely covered, let them sit while you gather the ingredients for the BBQ bacon ranch

10. Add about 3 tenders to the oil at a time. Cook for 6-8 minutes, moving them around every now and then. When they are finished cooking and golden brown, remove from heat and set aside. Repeat for all of the chicken tenders

11. For the dressing mix together mayo, sour cream, pickle juice, buttermilk + seasonings, whisk well

12. Chop the bacon strips into bits and add to the ranch

13. Add in 1 TSP of the cooled bacon grease, followed by the 1 TSP of balsamic vinaigrette, whisk again

14. Serve chicken tenders with BBQ bacon ranch and enjoy! xo

20 views

SUBSCRIBE VIA EMAIL

© 2019 by Wine & Thyme. Proudly created with Wix.com