Chicken fingers in corn batter

Ingredients:

Chicken fingers

• 2 large skinless, boneless chicken breasts (about 600g), each cut diagonally into 8 strips
• 2 cups of flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1.5 tsp ground chipotle powder
• 1 teaspoon baking powder
• 1.5 cups of milk
• 3 large eggs
• Vegetable oil, for deep-frying

Sauce

• 1/3 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tbsp. honey

Preparation:

1. Prepare the sauce:
   
   Whisk the mayonnaise, mustard, and honey in a small bowl. Refrigerate until ready to serve.
2. Prepare chicken fingers:
   
   Place 1/4 cup flour in a shallow bowl and set aside. In a larger bowl, combine the remaining 1 3/4 cups flour, cornmeal, sugar, chili powder, baking powder, and 1 teaspoon salt. Make a well in the center and add the milk and eggs. Knead until smooth.
3. Place a wire rack on a baking sheet. Heat 4 cm of vegetable oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat until it reaches 175°C (350°F) on a deep-fry thermometer.
4. Working with a few chicken pieces at a time, season them with salt, dredge them in flour, shake off any excess, then dip them in the batter. Fry until golden brown and cooked through, about 5 minutes. Adjust the heat as needed to maintain the desired oil temperature. Transfer the chicken fingers to a wire rack to drain any excess fat. Serve with the sauce.