Beer-batter chicken...lesson learned!

I learned, the hard way of course, that when a recipe tells of a particular way to position food in the pan, it's best to do as it says.

I made beer-batter chicken last night, only to have most of my batter fall off the chicken and fry by itself in clumps here and there. My mistake? Placing the chicken meat-side down in the pan. The recipe said to lay the breasts in the pan meat-side up. I soon realized that was necessary because as the bony underside is cooking, the heat is also helping the batter to adhere to the topside, so that when you flip it, the batter stays where it's supposed to.

Oh well...I'll know next time:look:

I pan-fried it. I popped it in the microwave first because I knew the outside would be done much faster than the inside (they were pretty thick), but I did fry them on the stove.

Thank you so much for the tip. I appreciate it.

I did like the flavor, but I and the family agreed that my old fashioned egg and flour dredge worked just fine, and the flavor of seasonings came through better.