Name: Beer-battered onion rings with chicken
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 medium yellow onion, cut into 1/2-inch rings; 1/3 cup all-purpose flour; 2/3 cup lager beer; 1 3/4 tsp cornstarch; 1/2 tsp baking powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 1 tsp salt; 1/4 tsp black pepper; 2 1/4 tsp avocado oil; 1 tsp lemon juice

Instructions

Prep 25 min · Cook 0 min

Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness. Season with a quarter of the salt and the black pepper. Heat 1 teaspoon of the avocado oil in a 12-inch nonstick skillet over medium-high heat. Sear the chicken until golden brown and cooked through, about 4 to 5 minutes per side. Remove to a plate and tent loosely with foil to keep warm. Done when internal temperature is 165°F.
Wipe out the skillet. In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, and half the remaining salt. Transfer 1 tablespoon of this dry mixture to a small plate. Gradually whisk the beer into the bowl until a smooth batter forms that coats the back of a spoon. Let the batter sit for 5 minutes.
Add the remaining avocado oil to the skillet over medium-high heat. Toss the onion rings in the reserved flour mixture on the plate to coat. Dip each ring into the batter, let the excess drip off, and place in the hot oil in a single layer. Fry in 2 or 3 batches until golden and crisp, about 2 minutes per side. Transfer to a wire rack. Done when rings are golden brown and crisp.
Sprinkle the hot onion rings with the remaining salt and a squeeze of lemon juice. Slice the rested chicken breast. Serve the chicken alongside the crispy onion rings.

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Instructions

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