| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(12 ounces) beer |
| 2 |
|
Eggs |
| 1 |
ds |
Salt |
| 1 1/2 |
c |
Flour (about) |
| 4 |
dr |
Egg-shade food color |
|
|
Honey mustard dipping sauce (see recipe) |
| 1 |
lb |
Chicken breast tenders |
|
|
Vegetable oil for frying |
| 1/4 |
c |
Dijon-style mustard (see note) |
| 3/4 |
c |
Honey |
| 1/4 |
c |
Mayonnaise (see note) |
|
8 |
appetizer servings. |
INSTRUCTIONS
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 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
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 Katie's uses Grey Poupon mustard and Hellman's mayonnaise.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@aol.com
on Jul 31, 1997
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