1/2 (10 oz.) pkg. tempura batter mix (1 c.)
1/2 (12 oz.) can beer (3/4 c.)
1 3/4 c. flaked coconut
3/4 c. sliced almonds (optional)
1 lb. skinned boned chicken breast halves, cut into 2 1/2-inch strips
vegetable oil
Honey-Mustard Sauce

Combine tempura batter mix and beer in a shallow dish and set aside. Combine coconut and almonds. Dip each chicken strip into batter mixture, then roll in coconut mixture, pressing firmly to coat well. Pour oil to depth of 1 1/2-inches into a Dutch oven. Heat to 350°F. Fry chicken strips, in batches, 2 minutes or until golden. Drain well on paper towels. Repeat procedure with remaining chicken strips. Serve chicken fingers with Honey-Mustard Sauce.

Honey-Mustard Sauce:

1/2 c. Creole mustard
1/2 c. honey

Combine ingredients in a small bowl.

Yield: 1 cup.