Beer Battered Chicken Sandiwch

• 2 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoons Garlic Powder
• 12 ounces, fluid Light Beer
• 4 cups Canola Oil
• 4 whole Boneless/skinless Chicken Breasts, Sliced In Half, Lengthwise
• 8 whole Seeded Buns, Sliced
• 8 slices Cheese (optional)
• 4 cups Mixed Greens (optional)
• 24 slices Pickles, Optional
• 10 Tablespoons Mayonnaise (optional)

1. Start by mixing flour, salt, cayenne pepper, garlic powder, and beer in a mixing bowl.
2. Stir until smooth.
3. Heat oil in a large skillet, and bring it to about 350 degrees F.
4. Dip the chicken breast, one at a time, into the batter, and lift it out and let the batter drain.
5. Gently place into the oil.
6. Repeat with a few more chicken breasts to fit into the skillet.
7. Once cooked, about 6 minutes, remove and place on a wire rack over a baking sheet to let any remaining oil drain off.
8. To build the sandwichand this is my preferenceadd a slice of cheese to the bottom bun, then add the beer battered chicken, top with salad greens and pickles, and slather mayonnaise on the top bun.
9. Dig in.

allpurpose, salt, cayenne pepper, garlic, canola oil, chicken breasts, cheese, pickles, mayonnaise

Taken from tastykitchen.com/recipes/main-courses/beer-battered-chicken-sandiwch/ (may not work)