Miss Katie's Diner Beer Batter Chicken Strips

Directions

1. Journal.
2. To make chicken strips: Combine beer, Large eggs and salt in bowl. Stir in flour, adding additional flour if needed. Batter should be the consistency of a thin cake batter. Add in food color. Chill batter 1 to 2 hrs.
3. Prepare honey mustard dipping sauce.
4. When ready to cook, preheat 1 1/2 to 2 inches oil in deep pot or possibly deep-fat fryer to 350 degrees. Remove batter from refrigerator and stir well.
5. Coat chicken strips in batter, then gently set in oil with tongs so strips float. Don't immerse in oil. Fry chicken, turning once, till golden, about 2 min per side. Serve with honey mustard sauce.
6. Makes 6 to8 appetizer servings.
7. Note: If there is additional batter left over, it may be kept refrigerated and reused within 4 to 5 days.
8. Honey mustard dipping sauce: Combine honey and mustard in bowl. Using electric mix, mix on low speed, scraping bowl twice, till incorporated, about 5 min. Add in mayonnaise and beat on low speed till mix is of a dipping consistency and turns a light honey color. Dipping sauce keeps 2 weeks in refrigerator.
9. Makes 1 1/4 c..
10. Note: Miss Katie's uses Grey Poupon mustard and Hellman's mayonnaise.