Ingredients
3/4
cup mayonnaise
1/4
cup amber beer
2
teaspoons Dijon mustard
2
cloves garlic, finely chopped
Oil for deep frying
1
cup amber beer
1
cup Gold Medal™ Wondra® quick-mixing flour
1
teaspoon Dijon mustard
1
lb boneless skinless chicken breasts, cut into 20 (1-inch) pieces
1/4
cup Gold Medal™ Wondra® quick-mixing flour
Preparation
In small bowl, mix aioli ingredients until smooth. Cover; refrigerate until ready to serve.
In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In another small bowl, mix beer, 1 cup flour and 1 teaspoon mustard. Dip chicken pieces into 1/4 cup flour; coat with beer batter. Fry 5 to 6 chicken pieces at a time, 4 to 5 minutes or until golden brown. Serve hot with aioli.
