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Lager-Battered Chicken Fingers
David Grear
prep time : Less than 30 minutes
recipe type: appetizers - plated
ingredients: lb flour
lb cornstarch
4 oz. French Dijon mustard (smooth variety)
20 oz. lager beer
1 tsp. cayenne pepper, ground
2 cups pretzel crumbs, finely ground
6 pieces chicken tenders, or two boned chicken breasts, cut into strips
1 qt. (4 cups) blended corn oil and peanut oil for frying

In a large mixing bowl combine the flour, cayenne pepper and cornstarch, then add the beer, making certain to maintain the consistency of a paste while incorporating the liquid. Blend in the mustard. Dredge each chicken tender in the batter until completely coated, then roll in the pretzel crumbs until covered. Heat the oil in a large, deep pan and deep-fry the tenders until golden brown. Drain and serve immediately with your favorite dipping sauce. Suggestions: Garlic Aioli, Basil Aioli, Apricot-Dijon Mustard Sauce, Hot Pepper Sauce (Tabasco) or Chipotle Aioli.