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Ingredients
- 1 can (12 ounces) beer
- 2 x Large eggs
- 1 dsh Salt
- 1Â 1/2 c. Flour (about)
- 4 dsh Egg-shade food color
- Â Â Honey mustard dipping sauce (see recipe)
- 1 lb Chicken breast tenders
- Â Â Vegetable oil for frying
- 1/4 c. Dijon-style mustard (see note)
- 3/4 c. Honey
- 1/4 c. Mayonnaise (see note)
Directions
- Journal.
- To make chicken strips: Combine beer, Large eggs and salt in bowl. Stir in flour, adding additional flour if needed. Batter should be the consistency of a thin cake batter. Add in food color. Chill batter 1 to 2 hrs.
- Prepare honey mustard dipping sauce.
- When ready to cook, preheat 1 1/2 to 2 inches oil in deep pot or possibly deep-fat fryer to 350 degrees. Remove batter from refrigerator and stir well.
- Coat chicken strips in batter, then gently set in oil with tongs so strips float. Don't immerse in oil. Fry chicken, turning once, till golden, about 2 min per side. Serve with honey mustard sauce.
- Makes 6 to8 appetizer servings.
- Note: If there is additional batter left over, it may be kept refrigerated and reused within 4 to 5 days.
- Honey mustard dipping sauce: Combine honey and mustard in bowl. Using electric mix, mix on low speed, scraping bowl twice, till incorporated, about 5 min. Add in mayonnaise and beat on low speed till mix is of a dipping consistency and turns a light honey color. Dipping sauce keeps 2 weeks in refrigerator.
- Makes 1 1/4 c..
- Note: Miss Katie's uses Grey Poupon mustard and Hellman's mayonnaise.
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