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Beer Batter Chicken Strips

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

1 pound chicken 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 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

1/4 cup Dijon-style mustard (see note)
3/4 cup honey
1/4 cup 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 cups.


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