Name: Corn Dog-Battered Chicken Fingers
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

Directions

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.

Photograph by Ralph Smith

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Corn Dog-Battered Chicken Fingers

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