Biting into one of these Beer Battered Fried Chicken Sandwiches is the most savory, satisfying fried chicken experiences EVER! White meat chicken is fried to perfection in mouthwatering beer batter before being tossed onto a bun of your choice with crispy, fresh homemade slaw.
Beer battered chicken fried sandwiches, salty potato chips, and beer – is there a better way to really kick back and relax? I don’t think so! This is my ideal Friday meal, when I like to really indulge and celebrate making it to the weekend!
Whether you’re making these beer battered fried chicken sandwiches for your family, yourself and a friend, or a whole party, it’ll be a huge hit! The last review I got from a friend was “Wow, that’s way better than the Popeye’s chicken sandwich.” And I agreed!
As much as I love a good ol’ fashioned fried chicken sandwich (either from a drive-thru or my own kitchen), this beer battered fried chicken is SO much better. Even if you’re not a big beer lover, the taste adapts perfectly to the other ingredients in the batter and makes this fried chicken sandwich truly unforgettable.
What you’ll need for this recipe:
For the beer battered chicken, you’ll need:
- Chicken – Can be thin chicken cutlets or boneless chicken breasts.
- Flour – Use plain all-purpose white flour for best results.
- Cayenne pepper – I just use a pinch so it doesn’t overpower the beer, but you can add a little more to make it spicier!
- Garlic powder – The way this powder adds even more depth to the beer is pretty amazing.
- Salt – Just a dash to taste!
- Pepper – Use freshly ground black pepper for best flavor.
- Beer – Use any beer you’d like! For a heavy beer taste, use a darker beer like the Modelo Negro pictured in my photos. For a lighter beer taste, use a yellow lager like Landshark.
- Oil – Use canola oil to fry the chicken.
The homemade slaw calls for:
- Greek yogurt – Use plain, unflavored greek yogurt.
- Dijon mustard – This can NOT be substituted for yellow mustard!
- White wine vinegar – This vinegar gives the slaw the perfect amount of tanginess without being too much.
- Lime – You just need the zest from the lime, not the juice.
- Salt and pepper – Just a sprinkle to taste.
- Coleslaw mix – A 14 oz bag from the grocery store will do the trick!
What kind of bun is best for a beer battered fried chicken sandwich?
Personally, I love using potato buns or brioche buns! They’re perfectly soft and have a hint of sweetness and buttery goodness that balances with the savory beer battered chicken perfectly.
However, you could also use a sesame hamburger bun or even a pretzel bun for your sandwich. Whatever your heart desires!
What should I serve with this?
French fries (honestly my favorite hack is running to McDonald’s or Chick-Fil-A — if it’s not a Sunday — and grabbing fresh fries from them), your favorite chips…and don’t forget that pickle spear!
Check out more of my favorite easy sandwich recipes!
Beer Battered Fried Chicken Sandwiches
- 2 pounds (907 g) thin chicken cutlets or boneless chicken breasts
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 12 ounces (340 ml) beer
- Canola oil for frying
For the slaw
- 5 ounce (142 g) container plain Greek yogurt, about ½ cup
- 2 tablespoons Dijon mustard
- ½ cup (118 ml) white wine vinegar
- Zest from one lime
- Salt and pepper, to taste
- 14 ounce (397 g) bag coleslaw mix
- In a large bowl whisk together flour, cayenne, garlic powder, salt, pepper and beer. Mixture should be thick but pourable. Let mixture rest for 20 minutes.
- If using whole chicken breasts, carefully slice each breast in half horizontally. If necessary, pound to an even thickness. The more uniform the chicken cutlets, the more evenly they will fry. The thinner the chicken cutlets, the quicker they will fry.
- Heat about ¾ inch of oil in a heavy bottomed skillet to 325 °F (163 °C). Dip chicken in beer batter mixture to fully coat and allow excess to drip off. Carefully place each battered piece into the skillet. Do not over crowd the pan. Fry in batches if necessary.
- Fry for 12-15 minutes, turning once until chicken is cooked through. Transfer to a baking sheet lined with a cooling rack to allow excess oil to drip off.
- To prepare the slaw, whisk together Greek yogurt, mustard, white wine vinegar, lime zest, salt and pepper. Stir in coleslaw mix.
- Serve on your favorite bun topped with a scoop of coleslaw.
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