Appetizers: Chicken Strips 06 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Appetizers >> Chicken Strips 06


	Chicken Strips 06

		Beer Batter Chicken Strips 1 can beer, (12 ounces) 2 eggs 1 dash salt 1 1/2 cups flour (about) 4 drops egg-shade food color 1 pound chicken breast tenders Vegetable oil for frying Honey mustard dipping sauce 1/4 cup Dijon-style mustard 3/4 cup honey 1/4 cup mayonnaise 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 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 additional batter left over, it may be kept refrigerated and reused within 4 to 5 days. Honey Mustard Dipping Sauce 1/4 cup Dijon-style mustard (see note) 3/4 cup honey 1/4 cup mayonnaise (see note) 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.