chicken · Mauritian food

Beer and Herbed Crispy Fried Chicken! Poulet Croustillant Mauricien (Fait Maison)


Beer and Chicken? You heard that right!

Is it not the most orgasmic combination ever. I mean Beer , Chicken and all fried up. Does it get any better ? Unless you serve these with some more beer. Ole Matlot bring the beers! Funny how all I can see right now while writing this post, is a pool of beer with you all swimming into it. Crispy Fried Chicken is the guilty pleasure of everybody I guess. I believe it also breaks barriers , no age group , no specific moment to indulge into and also I plead guilty My Lord. It is on the mouth of everyone because somehow, it falls under a very gourmet classic. We absolutely love these fry ups here in Mauritius. From Hakiens, Calamari Rings , Onion Rings , and Fried Tempuras.


Chicken Marinade.jpg

It is not truly a Mauritian gathering if you don’t find big plateful of stacked Fried Chicken on the table. And trust me it doesn’t last long really as well. Once laid , these would be all gone within minutes. And you can already hear another batch frying up in the kitchen. I absolutely love the ”swoosh” sound they make while frying up. I chose beer and herbed as flavours for the Fried Chicken but you are free to create your own combination of flavours. For example some like it sticky with a tamarind glaze. While others prefer it plain simple without much seasoning by buying ready made all purpose Kentucky flour at the supermarkets. There is also that of buttermilk Crispy Fried Chicken, which I wanted to try but with a substitute because I couldn’t find buttermilk anywhere in Mauritius. I guess it is for next time.

Chicken Rack.jpg

I am loving everything greasy lately and honestly does it not bring you back to childhood, having your fingers greasy from a succulent fry up? It takes me back to those times where I was still small. Barely reaching the height of the table where I could only afford getting my hands up to the Chicken plates. Lucky for me because that is all I was aiming for. And there, the biggest one, the Almighty Chicken Leg! That greasy touch and little crunchy coating from those golden fry ups. Tearing into that softness and dipping into the tomato ketchup sauce. Taste of heaven apparently! To me heaven has always been food! Especially homemade Crispy Chicken!


Beer and Herbed Crispy Fried Chicken –  Poulet Croustillant Mauricien (fait maison)

Serves 5

Preparation time : 1 night + 30 mins
Cooking time :  35 mins

Ingredients :

Bowl 1

  • 3 cups all-purpose flour
  • 2 tbsp table salt
  • 2 tbsp fresh ground pepper
  • 1 tsp cayenne
  • 2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp dried red chilli flakes
  • 3 tbsp dried basil
  • 3 tbsp dried oregano
  • 3 tbsp dried herbs de provence
  • 1 tsp of mustard (powdered grains)

Bowl 2

  • 2 cups all-purpose flour
  • 1 1/2 cups beer
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 eggs beaten


  • 1 cup of salt
  • 1 ltr of water
  • heavy bottom based pan or large bowl
  • clingfilm wrap


  • Vegetable oil for frying
  • 3 lbs Chantecler chicken legs breasts, and/or thighs or 1 Whole Chantecler Chicken cut into respective pieces

Instructions :


  1. Soak Chantecler chicken pieces in Brine overnight in the fridge. Wrap container with clingfilm. (optional)


  1. Add all ingredients for  bowl #1 into a large bowl and combine together.
  2. Do the same in a separate bowl with the ingredients for bowl #2.
  3. Check the consistency of the beer batter and adjust the thickness as needed. Not too runny and not too thick as well.
  4. Working in batches, dredge the chicken in bowl #1 (flour and seasonings) and then bowl #2 (beer batter) and finally bowl #1 again, shaking off the excess each time.
  1. Add enough vegetable oil to a non stick iron pan so that the chicken will be at least half way submerged when added to the oil.
  2. Heat oil to 350 degrees (high heat) and add Chantecler chicken pieces in single layer, working in batches as needed.
  3. Halfway through cooking (lower heat) flip the Chantecler chicken over to ensure even cooking. After 10 mins approx.
  4. Chantecler Chicken is done when meat registers 165 degrees on a digital thermometer. 15-20 minutes.

Note: If you do not have a thermometer just make sure you are frying the chicken on a low heat. Remember larger piece of Chantecler chicken will take longer to cook.

Chicken KFC.jpg

Tearing off.jpg

*** Disclaimer : All texts and photos are mine. Any reproduction of the above is strictly prohibited! In case of need, please do not hesitate to contact me on


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