I use beer, soda water, 7-UP etc in batters.
I mainly use the beer batter with fish but chicken or pork is fine as well. I sometimes like to serve the battered fish, chicken or pork with a Sweet & Sour sauce.
You must use a good tasting beer, I usually drink European or Czech lagers, so that is what I use.
I also add herbs, sesame seeds, paprika, 5 spice powder or anything that you would normally use with whatever you are battering.
To mix: Put your flour in a bowl and mix in any spices, salt or herbs that you want.
Now the hard part: Add as much beer or soft drink as is needed to make a batter of the consistency that you want. Mix only untill combined, a little bit lumpy is fine and gives a nice texture appearence.
I usually make a rather thin mix and it gives a beautiful light crispy batter almost like tempura.
Dip your chicken in flour, shake off excess, dip into batter, quickly drain excess batter and plop into hot oil.
Also, any time I stir fry or deep fry chicken I use Thigh meat. It has more fat in it :oops: and the end result is more juicy than Breast meat.