Categories: Chicken
Ingredients
- 2 chicken breasts, halved crosswise, then cut lengthwise into 3/4-inch wide strips
- 3/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Kosher salt
- 1 tbsp vegetable oil, plus more for frying
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour, plus more for coating
- 2 tsp mustard powder
- 1 1/2 tsp baking powder
- 1 1/4 cups whole milk
- 2 large eggs
- 1 tbsp honey
- Yellow mustard, for serving
Directions
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Toss the chicken strips with 1/2 tsp smoked paprika, the garlic powder and a big pinch of salt. Thread each strip onto an 8-inch skewer, making sure it is secure.
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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.
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Meanwhile, combine the cornmeal, flour, mustard powder, baking powder, 1 tsp salt and the remaining 1/4 tsp 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.
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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. Add the coated chicken to the hot oil, skewers and all, and fry, turning with tongs, until browned and cooked through, 4-5 minutes. Remove the chicken to paper towels to drain; let the oil returns to 365 before frying the next batch.
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Lightly sprinkle the chicken with salt while hot. Serve with mustard.