Beer Chicken Tartar

Making the perfect kind of batter can be a real challenge, but this recipe will put all your batter woes to rest. It’s got a nice and crisp outside and juicy, tender and moist chicken on the inside.

Time:1 Hour


  • 2 pieces of chicken supreme
  • 4 Tbsp buttermilk
  • 1 tsp salt
  • Tartar Sauce:
  • 4 Tbsp mayonnaise
  • 1 tsp gherkins
  • 1 tsp green olives
  • 1 tsp shallots
  • 1/2 tsp parsley, to garnish
  • Batter:
  • 3 Tbsp corn flour
  • 1 Tbsp refined flour
  • 1/2 tsp salt
  • 1/2 tsp Baking Powder
  • 5 Tbsp Beer


  • Clean the chicken thoroughly and then dip into home-made buttermilk and salt for at least an hour.
  • Keep it in the refrigerator at least for one hour at 4 degree Celsius. In the mean time, prepare the tartar sauce.
  • Mix all the ingredients: mayonnaise, gherkin, green olives, shallot, salt and pepper.
  • Now, mix all the ingredients for the batter. Be sure it isn’t too runny or it won’t stick to the chicken properly.
  • Pull out marinated chicken supreme from refrigerator, dip it into the batter dunk it into a hot fryer.
  • Fry it till it turns golden in color & then take it out from fryer.
  • Put it on paper towel to remove extra fat. Serve it hot with tartar sauce.