As an appetizer or an entree, enjoy these crispy mouthfuls dipped in the
Honey Mustard Sauce.
| 1-12 oz. can beer | 1 lb. chicken tenders |
| 2 eggs, beaten | 1 1 /2 cups flour |
| dash of salt | oil for frying |
| 1 -2 drops yellow food coloring |
Combine in bowl beer, eggs and salt and a drop or two of yellow food coloring. (These don’t brown much and seem to need coloring, optional, of course.) Add enough flour to make a thin cake batter. Refrigerate for 1 hour or so. If it has gotten too thick while refrigerated, thin with a little water.
Make honey mustard dipping sauce or purchase sweet and sour sauce. To cook, Heat 2” oil in pan to 350F. Remove batter from fridge and stir well. Dip chicken tender, letting excess drain off and lay on top of oil. Cook two minutes per side and drain on toweling.
NOTE: Try dipping raw, shelled and deveined shrimp in batter. Then dip them in coconut and deep fry. Lower heat as coconut wants to burn. These take just a couple of minutes to cook.
| 1/4 cup Dijon mustard | 1/4 - 1/3 cup mayonnaise |
| 3/4 cup honey | dash of hot sauce, opt. |
Combine everything and keep chilled until needed.