Home Recipes Beer-Battered Chicken Strips with Honey Mustard Dipping Sauce

Beer-Battered Chicken Strips with Honey Mustard Dipping Sauce

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In downtown Milwaukee, Miss Katie’s Diner’s beer-battered chicken strips are a local favorite.

Makes: 6-8

  • 1 pound chicken breast tenders
  • 12 ounces Blatz
  • 1 12 cups flour
  • 2 eggs
  • 2 drops egg-shade food coloring
  • vegetable oil for frying
  • salt
  • ---
  • 34 cup honey
  • 14 cup Grey Poupon Dijon-style mustard
  • 14 cup mayonnaise


Chicken Strips:

  • Combine beer, eggs, and a dash of salt in a bowl. Stir in flour, adding more if needed. (Batter should have the consistency of a thin cake batter.) Add food coloring and refrigerate batter 1 to 2 hours.
  • Prepare honey mustard dipping sauce (see below).
  • Heat 1 1/2 to 2 inches of oil in a deep pot or deep-fat fryer to 350 degrees. Remove batter from refrigerator and stir well.
  • Coat chicken pieces in batter, then gently set in oil using tongs so strips float. Do not immerse in oil. Fry chicken, turning once, until golden brown, about 2 minutes per side.

Honey Mustard Sauce:

  • Combine honey and mustard in bowl. Using an electric mixer, mix on low speed 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.


Choose a American Pilsner for this recipe

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