Beer Batter Chicken Strips
1 can beer, (12 ounces)
2 eggs
1 teaspoon salt
1 1/2 cups flour
4 drops yellow food color (optional)
1 pound

en 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

en strips in batter, then gently set in oil with tongs
so strips float. Do not immerse in oil. Fry

en, turning once,
until golden brown, about 2 minutes per side. Serve with honey
mustard sauce. Makes 6 to 8 appetizer servings.
Honey Mustard Dipping Sauce
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. Makes 1 1/4 cups.