Categories: Chicken
Ingredients
- For the Sauce:
- 1/3 cup mayo
- 2 tbsp. yellow mustard
- 1 tbsp. honey
- For the Chicken Fingers:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 tsp chipotle chile powder
- 1 tsp baking powder
- Kosher salt
- 1 1/2 cups milk
- 3 large eggs
- Vegetable oil, for frying
- 2 large chicken breasts, each cut on a diagonal into 8 strips
Directions
-
Make the sauce: Whisk the mayo, 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 tsp salt in a large bowl. Make a well in the center and add the milk and eggs. Whisk until smooth.
-
t a rack on a baking sheet. Heat 1 1/2 inches vegetable oil in a medium Dutch oven over medium heat until a deep-fry thermometer registers 350. 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. Remove to the rack to drain. Serve with the sauce.