This was fun. The initial mouth-feel is the texture of fish and chips and when you bite through, you get a bite of extremely juicy chicken.
Real simple. 2 bowls of flour, I put the more intense spices in the first dry bowl of flour and just a little salt, pepper, cayenne in the second.
Mix up the flour real well so there are no clumps of spices, then add about 16 oz. beer to every 2 cups of flour. Get it to the consistency of pancake mix
In between the two, have another bowl with a couple of eggs, well beaten.
I always wash my chicken and dry it with paper towels. Keep a little moisture of the chicken so the dry flour will stick.
Chicken goes into the dry flour, shake it off, put it into the egg wash, and then into the beer batter.
You can cook this in an air fryer or your oven. I was only cooking 8 drumsticks so they comfortably fit on a standard size wire rack over a foil lined baking tray. 425 degrees for about 25 minutes.
Always use a thermometer to get to about 165 degrees, however, when the batter gets to be a beautiful golden brown, they are done (use the thermometer though…always a good idea,)
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