| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon honey
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons chipotle chile powder
- 1 teaspoon baking powder
- Kosher salt
- 1 1/2 cups milk
- 3 large eggs
- Vegetable oil, for frying
- 2 large skinless, boneless chicken breasts (about 1 1/4 pounds), each cut on a diagonal into 8 strips
Instructions
- Make the sauce: Whisk the mayonnaise, mustard and honey in a small bowl. Refrigerate until ready to serve.
- Make the chicken fingers: Put 1/4 cup flour in a shallow dish; set aside. Whisk the remaining 1 3/4 cups flour, the cornmeal, sugar, chile powder, baking powder and 1 teaspoon salt in a large bowl. Make a well in the center and add the milk and eggs. Whisk until smooth.
- Set a rack on a baking sheet. Heat 1 1/2 inches vegetable oil in a medium Dutch oven or heavy pot over medium heat until a deep-fry thermometer registers 350˚ F. Working in batches, season the chicken with salt, dredge in the flour, shaking off any excess, then dip in the batter. Fry until golden brown and cooked through, about 5 minutes. (Adjust the heat as needed to maintain the temperature.) Remove to the rack to drain. Serve with the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1417 |
| Total Fat | 90 g |
| Saturated Fat | 10 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 49 g |
| Cholesterol | 260 mg |
| Sodium | 1123 mg |
Reviews
Oh my
Really good and so much better than a frozen corn dog and healthier too since its chicken. Everyone loved it, it was easy and quick to make and there was lots left over for lunches the next day!