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WOK FRIED BEER BATTER CHICKEN

Category:    Chicken
Yield: 6 servings
 
      3    To 3 1/2 - lbs. chicken           1/4 ts EACH; salt and pepper
      2 c  Flour                               1    Egg, beaten
      2 ts Baking powder                       1    12 oz can beer
      1 ts Tarragon, fried                
 
  Cooking oil or Crisco for deep fat frying
  
  Simmer chicken in lightly salted water for 25 minutes. Drain and pat dry
  with paper towels. Add 3" oil to the wok over medium high heat. Test wok
  for correct temperature with a cube of bread. It should brown in 60
  seconds. Blend flour, baking powder, tarragon, salt and pepper. Add beaten
  egg and beer. Stir until consistency of cream. Dip chicken into batter a
  few pieces at a time. Let excess batter drain. Cook chicken 5 to 7 minutes,
  turning once, until nicely brown. Drain and keep warm.
  
  Serves 6 adults.
 

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