Miss Katie's Diner Beer Batter Chicken Strips

1 can (12 ounces) beer
2 eggs
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 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.

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

Source: Miss Katie's Diner, 1900 W. Clybourn St. Milwaukee, Wisconsin