-
Slice chicken into strips and marinate with ½ can beer. Marinate for 30 minutes to one hour.
-
Fill pan with oil for deep-frying. Pre-heat.
-
In bowl, whisk together the other half of the beer and eggs.
-
In a separate bowl combine flour, cornstarch, salt and pepper.
-
Dredge chicken in the flour mixture. Transfer to the beer batter.
-
Fry, turning occasionally until cooked.
-
Transfer to paper towels to drain. Serve.