Chicken fingers in corn batter
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1417, total fat 90 G., saturated fats 10 G., proteins 49 G., carbohydrates 102 G., fiber 4 G., cholesterol 260 mg, sodium 1123 mg, sugar 22 G.
Calories 1417, total fat 90 G., saturated fats 10 G., proteins 49 G., carbohydrates 102 G., fiber 4 G., cholesterol 260 mg, sodium 1123 mg, sugar 22 G.
Strips of tender chicken breast are deep-fried in corn dog batter, creating a delicious, fluffy crust while remaining juicy on the inside. Serve as an appetizer with a simple yet delicious homemade sauce made with mayonnaise, mustard, and honey. Perfect for house parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
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
We recommend
Recipes with similar ingredients: chicken breasts, mustard, chipotle pepper, honey, eggs, milk
Cooking the dish according to the recipe:
- Prepare the sauce:
Whisk the mayonnaise, mustard, and honey in a small bowl. Refrigerate until ready to serve. - 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. - 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.
- 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.
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