Miss Katie's Diner Beer Batter Chicken Strips Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Miss Katie's Diner Beer Batter Chicken Strips
1 can (12 ounces) beer
Dash of salt
1 1/2 cups flour (about)
4 drops egg-shade food color
Honey mustard dipping sauce (see recipe)
1 pound chicken breast tenders
Vegetable oil for frying
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
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.
Note: Miss Katie's uses Grey Poupon mustard and Hellman's
Source: Miss Katie's Diner, 1900 W. Clybourn St. Milwaukee,
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home