Beer
Batter Chicken Strips
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 chunks
Vegetable oil for frying
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 1-2 hours.
Prepare honey mustard dipping sauce. When ready to cook,
preheat 1 1/2 -2" 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 - 5 days.
Honey mustard dipping sauce:
1/4 c. Dijon-style mustard (see note)
3/4 c. honey 1/4 c. 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 c
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Recipe submitted by Thunderbird
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