BEER BATTER CHICKEN

3 cups vegetable oil
2 cup biscuit mix
1 cup club soda
1/2 cup beer
1 egg
2 tsp salt
1/4 tsp pepper
3 boneless, skinless chicken breasts, cut in strips

While oil is heating, combine biscuit mix, club soda, beer, egg, salt and pepper.

Dip chicken slices into batter. Drop battered chicken pieces into hot oil. Deep-fry until golden brown, about 5 to 8 minutes. Drain on tempura rack or absorbent paper towels. Continue to fry until all chicken is cooked.

VARIATIONS:

BEER BATTER FISH:
Substitute 2 pounds flounder or sole fish fillets for chicken. Add 1/2 tsp dill, 1/2 tsp basil and 1 tbsp dried chopped chives to batter.

BEER BATTER VEGGIES:
Substitute eggplant, zucchini, cauliflower or onions for chicken. Dredge vegetables in flour before dipping in batter.