Beer Battered Chick’n Bites

Blueberry Swirl

a close-up of crunchy breaded vegan chicken showing the tender inside of one cut in half
Prep Time: 10M
Cooking Time: 10M
Serves: 2



  1. 1/2 cup of your favorite chicken-style pieces
  2. 1 1/2 cup plain flour
  3. 1tsp baking powder
  4. 12 oz. of chilled vegan beer/lager (I used Coors Light but as long as it is vegan feel free to choose your personal favorite)
  5. 1/2tsp each of salt
  6. pepper
  7. onion powder and garlic powder
  8. 2tsp dried mixed herbs
  9. Around 1.5 cups of oil for frying but the exact amount depends on the size of your fryer.

These light, crispy, and decadent chick’n bites will manage to convince even the most die-hard omnivores that their favorite sports bar snack can be veganized and made better in the process. They work perfectly when teamed up with a sweet ‘n’ sour or spicy chili dip.


  • You’ll need to pre-heat the oil in your frying pan.
  • If your chicken-style pieces are frozen then begin by defrosting them ready for use.


Mix together all of the dry ingredients in a large bowl – flour, baking powder and dried seasonings – and combine well.

Make a well in the center of the dried ingredients and add the bottle of chilled beer. Stir well to combine until a smooth batter has formed.

You can drop a small amount of batter into the frying oil if you need to check to see if it is hot enough. The oil will sizzle and the batter begin to puff up if the oil is indeed hot enough.

Dip the chicken-style pieces into the batter and, once fully coated, drop carefully into the oil. You may need to do this in several batches if you have only a small fryer so be patient and be sure not to overcrowd the fryer because the batter needs enough room to properly cook.

Fry for 5 minutes or so, until crispy and golden in appearance, and then transfer to a paper towel in order to remove the oily residue.

Serve up as a side dish to any Chinese meal, with fries and ketchup, or even as a snack on its own with sweet chili sauce.


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