“Imagine chicken breasts dipped in a rich beer batter (pause) then fried until golden and crispy (pause) then stacked between a warm, toasted bun (wait for it…) and topped with a creamy, coleslaw for an extra crunch and added sweetness. How does that make you feel?” – Chef Noel Cunningham, Cuisine by Noel

Crispy Beer Batter Chicken Sandwich
Course: Main Dish
Cuisine: Caribbean
Author: Noel Cunningham
  • 2 chicken breasts sliced in two
  • Salt and pepper
  • 1 egg
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 tsp. paprika
  • Vegetable oil for frying
  • 1 cup beer
  • 4 burger buns sliced in half
  • 1 Tbsp. butter
  • For the Coleslaw:
  • 1 small green cabbage core and outer leaves removed; sliced thinly
  • 1/2 small red onion sliced thinly
  • 1/2 medium carrot finely julienned
  • 1/4 cup mayonnaise
  • 2 tsp. sugar
  • Salt and pepper to taste
  1. Rinse chicken breasts pieces and place in a medium bowl;  pat dry with a paper towel.
  2. Season with paprika, salt and pepper. Whisk together egg and milk, pour over chicken and leave to marinate for 2 to 3 hours or overnight.
  3. Make the batter: mix together flour, beer, salt, and pepper then dip chicken to coat. Place a medium frying pan filled with oil, over medium heat.
  4. Add the chicken, and cook until golden brown, turning as needed The breast should be done in 5 to 8 minutes. Remove the chicken from the oil and place on paper towels to drain.
  5. Make the coleslaw: add the cabbage, red onion,and carrot to a medium mixing bowl. Season with sugar, salt and pepper then add mayo and put to chill.
  6. Assemble the sandwiches: spread butter on buns and toast in frying pan or in the oven until done. Add chicken breast then top with a spoonful of slaw and enjoy.
RELATED: Easy Summer Eats with a Caribbean Twist
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Noel Cunningham


Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.

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