Crispy Cider-Battered Chicken Fingers

Believe it or not, the best beer batter isn't made with beer! It's actually done with sparkling apple cider, which produces a light, beautifully crispy, and very flavorful coating. Not to mention it's super easy.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 387 Calories

Ingredients

• 2 tablespoons all-purpose flour
• ¼ teaspoon freshly ground black pepper
• 1 cup self-rising flour
• 1 pinch cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon hot sauce
• ⅓ cup Dijon mustard
• 2 tablespoons seasoned rice vinegar
• 1 quart canola oil for frying
• 1 pinch white sugar, or to taste
• 4 (8 ounce) skinless, boneless chicken breast halves
• 1 ¼ cups sparkling apple cider

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2

Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.

Step 3

Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.

Step 4

Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.

Step 5

Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.

Step 6

Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.