One of my family’s favorite Bisquick recipes that I make with my homemade all-purpose baking mix is this one for Beer Batter Chicken Nuggets. I made it as a weekend treat one Saturday and it’s become a fast favorite. I was actually surprised by that because my husband is no fan of fried foods, but this one he loves. So it’s got to be good, right?
This recipe can be pretty quick to prepare (although the deep frying takes some time, I won’t lie). The batter itself is extremely easy to make with the homemade bisquick mix recipe here on this site (see link above). If you buy boneless chicken breasts and cut them to size it’ll be fairly short work. Here on the homestead, though, we try to use as much of our own home-grown meat as possible. We process and freeze between 60 and 80 meat birds every year so when I make these I bone out and chunk up the meat from some of my own. When I do this I use the whole bird – light and dark meat all goes into the mix and comes out delicious.
You, of course, should use whatever you prefer. Even if you do not have your own home-grown chicken on hand, buying a roaster and boning/cutting off the meat will still save you a lot of money and will give you a big batch for much less. Don’t worry about making too much, either. I’ve never had leftovers go past the next day, they reheat easily and deliciously in the oven, and once cooked they would be great to freeze and reheat later, too…a great make-ahead convenience treat!
So now, on to the recipe!
Homemade Beer Batter Chicken Nuggets
- 2 to 3 pounds Chicken, cut into approx 1½ inch cubes (or approximate shapes)
- 1 Cup Homemade All Purpose Baking Mix or Bisquick
- 1 Egg
- ½ Cup Beer
- ¼ to ½ tsp Garlic Powder (to taste)
- Salt and Pepper to Taste
- Beat egg slightly, then add beer.
- Add egg and beer mixture to measured baking mix.
- Stir to combine, until most of the lumps are gone.
- Cut chicken to desired size and add to wet batter mixture as you go.
- Let chicken chunks stay in the batter until you are ready to fry.
- Heat shortening, lard, or cooking oil in a deep frying pan or dutch oven.
- When oil is ready, add chicken chunks and fry until golden brown, turning when the first side is browned (about 3 minutes in 365 degree fat).
I generally do a lot of nuggets when I do make these, and I usually triple or even quadruple the batch. If you are planning to bone a roaster, plan for one recipe of batter for each whole bird you bone out (so if I bone 3 of my birds, I triple the batter batch). If the chickens you bone are large, you may need a triple batch of batter for every 2 birds. (No worries, though, it’s simple to mix up a bit more batter if you think you need more–takes just a minute!).
These chicken nuggets are also an excellent base for sauces either for dipping (we like honey mustard barbecue sauce) or to coat with for things like Buffalo Chicken Nuggets or Chinese foods like Sweet and Sour Chicken or General’s Chicken (just add sauce & accompaniments & toss).
As always, I hope you do enjoy!
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