Instructions

1. Pound skinless, boneless chicken breasts with a meat tenderizer until they are ¼ to ½ inch thick. Set aside.

2. Mix together 1 cup of white flour, ½ tsp. of salt, ¼ tsp. of black pepper and ½ tsp. of paprika.

3. Add two lightly beaten eggs to the flour mixture and combine all ingredients.

4. Pour ½ cup of cold beer into a measuring cup and set aside for a few minutes to let it rest. Add more to the measuring cup if needed after the foam has settled. When beer rests, some of the carbonation escapes, making the liquid easier to work with.

5. Add the beer to the batter mixture a little bit at a time. The result should be a batter that has some body to it and is reasonably thick. Thin batter runs off the chicken too easily.

6. Dip the chicken breasts into the beer batter, making sure that both sides of the meat are covered. Place the battered chicken in a baking dish that has been coated with nonstick cooking spray.

7. Refrigerate the coated chicken for about 30 minutes. The beer-battered chicken will be easier to cook with minimal mess after it has been chilled.

8. Coat a frying pan with nonstick spray and heat on medium high. Place the battered chicken breasts in the pan. Cook on each side until golden brown, about five minutes per side. Thicker cuts of meat will take longer to cook through.

9. Remove the beer-battered chicken from the frying pan and place on paper toweling to blot any remaining oil.