Beer-Battered Chicken with Amber Aioli

 

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

• 1 In small bowl, mix aioli ingredients until smooth. Cover; refrigerate until ready to serve.
• 2 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.