Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Beer Batter Chicken Strips




Source of Recipe


jsonline


List of Ingredients




1 can (12 ounces) beer
2 eggs
Dash of salt
1 1/2 cups flour (about)
Honey mustard dipping sauce (see recipe)
1 pound chicken breast tenders
Vegetable oil for frying



Recipe



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. Refrigerate batter 1 to 2 hours.

Prepare honey mustard dipping sauce.

When ready to cook, preheat 1 1/2 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 8 appetizer servings.

Note: If there is batter left over, it may be kept refrigerated and used within 4 to 5 days.

Honey mustard dipping sauce:

1/4 cup Dijon-style mustard
3/4 cup honey
1/4 cup mayonnaise 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 1/4 cups.