Miss Katie's Diner Beer Batter Chicken Strips
rec.food.recipes/Diane Geary (2001)
Makes 6 to 8 appetizer servings

1 (12 ounces) can beer
2 eggs
1 dash salt
(about) 1 1/2 cups flour
4 drops egg-shade food color

1 pound chicken breast tenders
vegetable oil for frying
Honey mustard dipping sauce (recipe follows)

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.

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

Honey Mustard Dipping Sauce
Makes 1 1/4 cups

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.

Note: Miss Katie's uses Grey Poupon mustard and Hellmann's mayonnaise.