Wisconsin

Beer Battered Fried Chicken

The Badger State's brewing heritage meets fried chicken in this Wisconsin original. A light, puffy beer batter made with local Wisconsin craft beer creates an incredibly crispy, slightly sweet coating. It's the perfect marriage of two things Wisconsinites love - great beer and great food.

⏱ Total 1hr 30min 🍴 Serves 6 🍺 Beer Battered ⭐ Badger State Original

Equipment Needed

🍳 Deep Dutch Oven or Fryer
🥣 Large Mixing Bowls
🌡 Deep Fry Thermometer
🥚 Wire Rack
🥚 Whisk

Instructions

1

Season the chicken: Pat chicken pieces dry. Season generously with salt and pepper. Let rest at room temperature for 30 minutes.

2

Make the beer batter: In a large bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, and salt. Make a well in the center.

Tip: Use a cold Wisconsin lager or pilsner - brands like Spotted Cow, Leinenkugel's, or Miller (brewed in Milwaukee) work great.
3

Add wet ingredients: Pour cold beer and beaten egg into the well. Whisk until just combined - some lumps are fine. The batter should be thick but pourable.

4

Heat the oil: Pour oil into a deep Dutch oven to 3 inches depth. Heat to 350°F (175°C). Beer batter needs deeper oil than traditional fried chicken.

5

First dredge: Dredge chicken pieces in plain flour, shaking off excess. This helps the beer batter adhere.

6

Batter the chicken: Dip flour-coated chicken into beer batter, letting excess drip off. The coating should be even but not too thick.

7

Fry the chicken: Carefully lower battered chicken into hot oil. Don't crowd - work in batches. Fry 15-18 minutes, turning occasionally, until deep golden brown.

8

Check for doneness: Internal temperature must reach 165°F (74°C). The beer batter should be puffy, golden, and incredibly crispy.

9

Drain and season: Transfer to a wire rack over a baking sheet. Season immediately with salt while hot.

10

Serve Wisconsin style: Serve hot with cheese curds, coleslaw, and ranch dressing for dipping. A cold Wisconsin beer on the side is mandatory.

💡 Pro Tips & Variations

  • Use cold beer: The carbonation and cold temperature create a lighter, crispier batter. Don't let it get warm.
  • Choose the right beer: Lagers and pilsners work best. Avoid hoppy IPAs - the bitterness can be overwhelming.
  • Don't overmix: A few lumps in the batter are fine. Overmixing develops gluten and makes the coating tough.
  • Deep frying is key: Beer batter needs to be submerged to puff up properly. Don't shallow fry.
  • Friday fish fry variation: This batter is also perfect for Wisconsin's famous Friday fish fry tradition.
  • Serve immediately: Beer batter is crispiest right out of the fryer. Don't let it sit too long.
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