Restaurant Recipes

Miss Katie's Diner
Beer Batter Chicken Strips

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Yield: 8 servings; 1 1/4 cups dipping sauce


Chicken Strips

  • 1 (12 ounce) can beer
  • 2 eggs
  • Dash of salt
  • 1 1/2 cups all-purpose flour
  • 4 drops egg-shade food color
  • Honey Mustard Dipping Sauce
  • 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*


Chicken Strips

  1. 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.
  2. Prepare Honey Mustard Dipping Sauce.
  3. When ready to cook, preheat 1 1/2 to 2 inches oil in deep pot or deep-fat fryer to 350 degrees F. Remove batter from refrigerator and stir well.
  4. 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.

Honey Mustard Dipping Sauce

  1. Combine honey and mustard in bowl. Using electric mixture, mix on low speed, scraping bowl twice, until incorporated, about 5 minutes.
  2. Add mayonnaise and beat on low speed until mixture is of a dipping consistency and turns a light honey color.


* Miss Katie's uses Grey Poupon mustard and Hellmann's mayonnaise.

Dipping sauce keeps 2 weeks in refrigerator.

If there is additional batter left over, it may be kept refrigerated and reused within 4 to 5 days.


Posted by LladyRusty at Recipe Goldmine 12/9/2001 12:34 am.

Source: Milwaukee Journal Sentinel - Chef James Brown - Manager Peter Picciurro Jr.

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