Miss Katies Diner Beer Batter Chicken Strips

Miss Katies Diner Beer Batter Chicken Strips Ingredients

1 cn (12 ounces) beer	1 lb Chicken breast tenders
2 Eggs	Vegetable oil for frying
1 ds Salt	HONEY MUSTARD DIPPING SAUCE:
1 1/2 c Flour (about)	1/4 c Dijon-style mustard (see
4 dr Egg-shade food color	3/4 c Honey
Honey mustard dipping sauce	1/4 c Mayonnaise (see note)

Instructions for Miss Katies Diner Beer Batter Chicken Strips

This recipe is from Miss Katies 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 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: 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. Note: Miss Katies uses Grey Poupon mustard and Hellmans mayonnaise. Posted to TNT - Prodigys Recipe Exchange Newsletter by Aquasea221@aol.com on Jul 31, 1997

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Beer Batter for Fried Chicken

Tempura - Beer Batter (Lightest)

Beer Batter Fried Veggies n Things

Beer Batter Turkey

Beer Batter for Shrimp or Fish

Ingredient Insight - look inside this recipe