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Ale Battered Chicken Tenderloins with a Maple-Apple Mustard Recipe

Beer_batter-Chicken-Fingers-Recipezaar.lThis easy chicken tenders recipe may become your favorite go-to recipe. It’s a great recipe for an easy casual dinner.  And a terrific chicken appetizer recipe for parties, movie night, or while watching the big game. As a bonus… you’ll find this Maple-Apple Mustard recipe very versatile. Experiment and use it with all kinds of dishes and appetizers. It’s a fantastic sweet mustard recipe that you will be making in double batches, and often!


Preparation of the Ale Batter:

1-cup flour                                                                  2 tsp cornstarch

1 tsp salt                                                                    ½ tsp white pepper

1 tsp ground mustard                                                  2 egg yolks

1 whole egg                                                                 ¾ cup ale

  • Mix the dry ingredients together in a bowl.  In a separate bowl, mix the wet ingredients.
  • Add the wet to the dry and mix to a smooth batter.

Preparation of the Maple-Apple Mustard:

2 oz yellow mustard seeds                                          3 Tbls ground mustard

¼ cup apple cider                                                        ¼ cup maple syrup

  • Combine and refrigerate for 24 hours.

2 cups apple puree                                                      ¼ cup diced onion

¼ cup apple cider vinegar                                              3 Tbls brown sugar

1/3 tsp salt                                                                  ½ tsp allspice

1 Tbls maple syrup

  • Remove mustard seed mix from refrigeration and puree it.
  • Place mustard mix in a saucepan and add the remaining ingredients.
  • Allow to simmer for one hour.

Preparation of the Chicken Tenderloins:

2 whole boneless, skinless chicken breasts cut into 1″ strips or 8-10 pieces

Olive oil

Ale Batter

  • Place olive oil in a heavy saucepan to one inch in depth. Heat oil until hot but not smoking.
  • Dip chicken pieces into batter letting excess batter drip off.  Then place into hot oil one at a time.
  • Fry for 2-3 minutes per side or until golden brown.  (Cooking time will vary depending on thickness of chicken breasts, temperature of oil, and heaviness of the batter).
  • Remove from oil and drain on paper towels.

Serve on platter with mustard on the side.

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