Corn Dog-Battered Chicken Fingers

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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For the Sauce:

1/3 cup mayonnaise

2 tablespoons yellow mustard

1 tablespoon honey

For the Chicken Fingers:

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 


  1. Make the sauce: Whisk the mayonnaise, mustard and honey in a small bowl. Refrigerate until ready to serve.
  2. 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. 
  3. 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.