Archive of BBC Food Recipes

Chicken chilli beer batter strips

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From A Taste of Britain
Who needs chicken nuggets when you can have strips of chicken in a crisp beer batter? Serve with salad as a light meal.


  1. Put the chicken in a bowl and add the lemon juice, chilli powder and a pinch of salt. Mix, cover with cling film and transfer to the fridge to marinate for 20 minutes.

  2. Preheat a deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).

  3. For the beer batter, mix the flour, bicarbonate of soda and a pinch of salt in a bowl. Stir in the cold beer and enough sparkling water to make a smooth batter (you may not need all the water). Leave to stand for 10 minutes.

  4. Whisk the egg white in a clean, dry glass bowl, until soft peaks form when the whisk is removed. Gently fold the egg white into the batter.

  5. For the chicken, put the flour on a plate. Toss the chicken in the flour until coated, shake off any excess and dip in the batter.

  6. Deep-fry the chicken for 6-8 minutes, or until crisp, golden-brown and cooked through with no sign of pink in the juices when you cut the thickest strip in half. Remove using a slotted spoon and drain on kitchen paper. Season with salt and serve.


  • 2 chicken breasts, cut into equally-sized strips
  • ½ lemon, juice only
  • chilli powder, to taste
  • salt
  • vegetable oil, for deep frying
  • 50g/1¾oz plain white flour

For the beer batter

  • 280g/10oz plain white flour
  • pinch bicarbonate of soda
  • 10fl oz/½ pint beer, chilled
  • 200ml/7fl oz sparkling water, chilled
  • 1 egg white

Shopping List

Chicken chilli beer batter strips

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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