Beer-Battered Chicken fingers with Honey Mustard Dipping sauce

14 Jul

I met my friend Carlotta when I worked at an infamous waterfront eatery in Fell’s Point, Baltimore. She and others loved the chicken fingers we used to serve, especially on Sunday Funday. Although my goal is to present only all-original recipes for this blog, I will publish my version of the famed treat, along with a version of the sauce that was served alongside it.

NOTE: For you veg-heads, this works extremely well with zucchini or portobello mushrooms! Just cut the vegetables into sticks, then follow the recipe below.

You will need:

sharp knife

cutting board

large bowl

wire whisk

slotted spoon

plate or pie tin and paper towels

dry measuring cup

liquid measuring cup

measuring spoons

heavy-bottomed skillet ( cast iron, or aluminum)

Deep fryer (if you have one)

Beer Battered Chicken Fingers

**First, make Honey Mustard sauce (recipe follows); Set aside and chill**

1+ 3/4 cup self rising flour

1 tsp.  seasoned salt

1/2 tsp. white pepper ( black pepper is ok)

1/8 tsp. cayenne pepper (optional)

1 12 oz. bottle of Bass® or similar style ale

1 lb. chicken tenders, OR 1 lb. boneless chicken breasts

Canola or vegetable oil for frying

ruler

Wash and dry chicken tenders; set aside. If using chicken breasts, wash breasts and pat dry. Place chicken on clean cutting board or surface. With a sharp knife, cut breast into index-finger sized strips.  Measure out flour, setting aside 1/2 cup of the flour. Place the remainder 1+ 1/4 cups of flour into a mixing bowl and add the salt, pepper, and cayenne.  Mix with wire whisk until blended. Now, add 1/3 of the beer and mix  well. Add more beer a bit at a time until the mixture resembles smooth pancake batter. Let batter rest for 10  minutes.

Put 1/2 cup reserved flour in a zip lock bag. Add fingers, a few at a time and shake bag thoroughly until fingers are coated evenly. Shake off any excess flour and repeat until all fingers are coated.

If using fryer, heat oil to 375. If using frying pan, measure out oil in pan until it reaches 2 inches of oil.

***NOTE: USE A DEEP ENOUGH PAN SO THAT WHEN YOU HAVE MEASURED OUT THE OIL, YOU STILL HAVE AT LEAST TWO INCHES OF PAN LEFT. DO NOT MEASURE OIL TO TOP OF PAN OR YOU WILL HAVE A HAZARDOUS FIRE THAT WILL BURN DOWN THE HOUSE AND LEAVE YOU HOMELESS ***

Once each finger is coated and the oil is hot; dip each finger into the batter, shake off excess and place gently into the oil. Continue with a few more fingers, avoid crowding the pan. As fingers brown, turn them with the slotted spoon. Once brown, remove fingers from the oil with the slotted spoon and place on paper towels to drain. Continue cooking chicken in batches until done.

If making large batches of fingers, keep warm in slow oven ( 200-225°)

Honey-Mustard Dipping sauce

1/3 cup Dijon-style mustard

1/3 cup mayonnaise

1/3 cup honey

Mix together and chill

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5 Responses to “Beer-Battered Chicken fingers with Honey Mustard Dipping sauce”

  1. Chris Myslinski January 26, 2009 at 10:52 pm #

    This is an awesome recipe. Made it once and its a weekly staple now.

    • culinarychick January 27, 2009 at 10:58 pm #

      Why, thank you sir!!!
      Thanks for reading, and I hope you find other recipes on the site you will like.
      The CC

  2. Samantha Mathews February 6, 2010 at 9:38 am #

    sounds like this is something I will have to give a try.I have a cooking recipe site as well and Id like to exchange links with you. Let me know if this is possible. Thanks.

Trackbacks/Pingbacks

  1. Simple ways to cook chicken breasts: Chicken Bosciaola with Penne « Culinary Chick - August 30, 2008

    […] breasts. I have several recipes on this site which may involve some prep, but are really good. This recipe for Beer-battered chicken fingers with honey mustard is really easy to prepare.  I will simplify a […]

  2. Ideas for throwing a Superbowl Party on a Budget « Culinary Chick - January 30, 2009

    […] Beer-Battered Chicken Fingers […]

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