Honey Mustard Dressing

2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt
Batter:
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour
Instructions:
1. Make honey mustard sauce by combining ingredients in a smallbowl. Cover and chill until needed.
2. Heat shortening or oil in fryer to 350 degrees F.
3. Combine beaten egg, milk, chicken broth, salt and pepper in amedium bowl. Whisk for about 30 seconds todissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for5 minutes.
4. When you are ready to fry the chicken, coat each piece with dryflour (1/2 cup in a medium bowl), then dunk the chicken into thebatter. Let a little batter drip off the chicken and lower it intothe hot oil and fry for 7 to 9 minutes or until it's golden brown.
Depending on the size of your fryer, you should be able to fry 3 or4 tenderloins at a time.
Drain fried chicken strips on a rack or paper towels for a minuteor so, and serve with the honey mustard dressing on the side fordipping.Serves 4 as an appetizer or 2 as an entree