Food Network Magazine - (05)May 2020

FOR THE SAUCE
⅓ cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey

FOR THE CHICKEN FINGERS
2 cups all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1½ teaspoons chipotle chile powder
1 teaspoon baking powder
Kosher salt
1½ cups milk
3 large eggs
Vegetable oil, for frying
2 large skinless, boneless chicken
breasts (about 1¼ 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 ¼ cup
   flour in a shallow dish; set aside. Whisk
   the remaining 1¾ 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
   1½ inches vegetable oil in a medium
   dutch oven or heavy pot 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. (Adjust the heat
   as needed to maintain the temperature.)
   Remove to the rack to drain. Serve with
   the sauce.

fun

cooking

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Corn Dog-

Battered Chicken Fingers

34 FOOD NETWORK MAGAZINE ●MAY 2020

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