2 skinless, boneless chicken breasts (about 8 ounces each), halved crosswise, then cut lengthwise into 3/4-inch-wide strips
3/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 tablespoon vegetable oil, plus more for frying
1 1/2 cups yellow cornmeal
1 cup all-purpose flour, plus more for coating
2 teaspoons mustard powder
1 1/2 teaspoons baking powder
1 1/4 cups whole milk
2 large eggs
1 tablespoon honey
Yellow mustard, for serving
Toss the chicken strips with 1/2 teaspoon smoked paprika, the garlic powder and a big pinch of salt. Thread each strip onto an 8-inch skewer, making sure it is secure.
Fill a medium Dutch oven or other heavy pot with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 365 degrees F.
Meanwhile, combine the cornmeal, flour, mustard powder, baking powder, 1 teaspoon salt and the remaining 1/4 teaspoon smoked paprika in a large bowl. Whisk the milk, eggs, honey and vegetable oil in a small bowl. Whisk the milk mixture into the flour mixture until smooth. Pour some into a tall glass for dipping.
Spoon some flour onto a plate. Working in batches, hold the chicken by the skewers and lightly coat in the flour, tapping off any excess. Dip the skewers into the batter to coat, letting the excess drip off. (If the batter becomes too thick, stir in a bit of water.) Add the coated chicken to the hot oil, skewers and all, and fry, turning with tongs, until browned and cooked through, 4 to 5 minutes. Remove the chicken to paper towels to drain; let the oil return to 365 degrees F before frying the next batch.
Lightly sprinkle the chicken with salt while hot. Serve with mustard.
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