Beer Battered Fried Chicken - flour

Method

• Combine flour, salt and pepper in a medium size bowl.
• Beat in beer with a wire whisk until smooth.
• Let stand 30 minutes.
• Pour enough vegetable oil in a large skillet or a saucepan to make a depth of 1 inch.
• Heat to 375° on a deep fat frying thermometer or until a cube of bread turns golden brown within about 60 seconds. Dip chicken pieces into beer batter, a few at a time, allowing excess to drain back into the bowl.
• Fry chicken pieces, turning once, for 30 minutes or until chicken tests done.
• Place on paper toweling to drain.
• Keep warm in a very slow oven (250°) until all chicken is fried.
• Garnish chicken with parsley and serve with onion rings.