Yield: 8 servings
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1 3/4 cups flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 can (12 ounces) beer
oil
2 broiler-fryers (2 1/2 pounds each) cut up
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 oil in a large skillet to make a 1 inch depth.
Heat until a cube of bread turns golden 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 towels to drain. Keep warm in a very slow oven (250 degrees) until all chicken is fried. Garnish chicken with parsley and serve with beer batter fried onion rings, if desired