Yield: 1 Servings
|1 can||(12 ounces) beer|
|1½ cup||Flour (about)|
|4 drops||Egg-shade food color|
|\N \N||Honey mustard dipping sauce (see recipe)|
|1 pounds||Chicken breast tenders|
|\N \N||Vegetable oil for frying|
|¼ cup||Dijon-style mustard (see note)|
|¼ cup||Mayonnaise (see note)|
|\N 8||appetizer servings.|
HONEY MUSTARD DIPPING SAUCE: This recipe is from Miss Katie's Diner. It was submitted to The Milwaukee Journal.
To make chicken strips: Combine beer, eggs and salt in bowl. Stir in flour, adding additional flour if needed. Batter should be the consistency of a thin cake batter. Add food color. Refrigerate batter 1 to 2 hours.
Prepare honey mustard dipping sauce.
When ready to cook, preheat 1½ to 2 inches oil in deep pot or 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. Do not immerse in oil. Fry chicken, turning once, until golden brown, about 2 minutes per side. Serve with honey mustard sauce. Makes 6 to 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 mixture, mix on low speed, scraping bowl twice, until incorporated, about 5 minutes. Add mayonnaise and beat on low speed until mixture is of a dipping consistency and turns a light honey color. Dipping sauce keeps 2 weeks in refrigerator. Makes 1 ¼ cups.
Note: Miss Katie's uses Grey Poupon mustard and Hellman's mayonnaise.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@...
on Jul 31, 1997