Beer Batter Chicken 1

Ingredients:

(Quantities depend on how many pieces of chicken you are cooking. This is based on five boneless, skinless chicken breasts.)

Chicken.
1 cp Flour.
1/2 Can Stale Beer (That’s because I found a half can of stale beer left on the porch by someone who shall remain nameless).
Pepper.
Assorted Spices (I like sage, garlic, basil, pepper, marjoram, and thyme, but sometimes I cheat and use garlic and poultry seasoning).
1 cp. Goose Grease reserved from last year’s Christmas goose.

Heat grease in skillet. While grease is heating,
Put flour in bowl.
Add beer and, if necessary, water, to make a batter the consistency of pancake batter.
Add spices and mix well (as I write this, I realize I should have added a raw egg, too. Yums.)
When grease is hot, dredge chicken in batter.
Gently put chicken in skillet so as not to disturb the batter.
Cover skillet with splash screen, if you have one, but do not cover it with a lid.
Fry until brown on one side.
Turn chicken and fry until brown on the other side.
(Approx. 1/2 hour per side over medium flame.)

Serve over rice.

If you feel really ambitious, make gravy:
Pour off excess grease and reserve a couple of tablespoons in the skillet.
Add water.
Add flour.
Whisk out the lumps (it’s okay if you leave a few lumps–makes it look homemade).
Add a little salt.
Add lots of pepper.
Keep adding stuff till it comes out right.
It’s trial and error, my friends. You make an error, you go on trial.