The first time I made this chicken I had a houseful of company. The plan was to serve this chicken alongside a roast that I always make (and is usually super popular). Let’s just say, this plate of chicken was finished down to the last crumb. As for the meat, I re-warmed it the next day as it was basically untouched.
I like to serve this chicken with an option of sweet or savory dipping sauces. For sweet, I like to whip up some of my Maple Mayo (1/2 cup mayonnaise + 3 tablespoons maple syrup). I’ve also provided a recipe for a savory sauce that has a touch of sweetness, but a sharp aftertaste that will please the mature palates in your family.
For the Chicken Fingers
1. In a medium bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and beer. Mix well; it will be a thick, glue-like consistency.
2. Dredge chicken in batter.
3. Heat oil in a frying pan over medium-high heat. When oil is hot, place chicken in frying pan and fry until golden brown, about five minutes. Carefully flip the chicken over and fry for an additional minute. Remove from pan.
For the Horseradish Dipping Sauce
Yields 1/2 cup
1. Combine horseradish with silan, mustard, and mayonnaise. Mix well.
Cook once, serve twice! Make a double batch of the beer battered chicken to serve on a different night of Chol Hamoed. Prepare a sesame chicken sauce, pour over the chicken and bake for 20 minutes on 275 degrees Fahrenheit.