Beer Batter Chicken Strips

Recipe Ingredients:
1 can (12 ounces) beer
2 eggs
Dash of salt
1 1/2 cups flour (approx.)
Honey mustard dipping sauce
1 pound chicken breast chunks
Vegetable oil for frying

Preparation:
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. Refrigerate batter 1-2 hours. Prepare honey mustard dipping sauce. When ready to cook, preheat 1 1/2 -2" 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 - 5 days.




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