Chicken corn dog

Ingredients:

• 2 boneless, skinless chicken breasts (approximately 200g each), cut in half crosswise, then lengthwise into 2cm wide strips.
• 3/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tbsp vegetable oil + extra for deep frying
• 1.5 cups yellow corn flour
• 1 cup flour + extra for coating chicken
• 2 tsp mustard powder
• 1.5 tsp baking powder
• 1 and 1/4 cups whole milk
• 2 large eggs
• 1 tbsp. honey
• Yellow mustard, for serving

Preparation:

1. Toss the chicken pieces with 1/2 teaspoon smoked paprika, garlic powder, and a generous pinch of salt. Thread each piece onto an 8-inch skewer, making sure they don't slip.
2. Fill a medium-sized, heavy-bottomed kazan or saucepan with 5 cm of vegetable oil. Heat over medium heat until a deep-fry thermometer reads 180°C (350°F).
3. Meanwhile, in a large bowl, combine the cornmeal, flour, mustard powder, baking powder, 1 teaspoon salt, and the remaining 1/4 teaspoon smoked paprika. In a small bowl, whisk together the milk, eggs, honey, and vegetable oil. Stir the milk mixture into the flour mixture until a smooth batter forms. Transfer the batter to a tall glass for easy dipping.
4. Sprinkle a small amount of flour onto a plate. Working in batches, hold the chicken by the skewers and lightly coat them in flour, tapping them on the plate to release any excess. Dip the skewers in the batter to coat the chicken, letting any excess drip back into the glass. If the batter is too thick, add a little water.
5. Place the chicken, skewers included, in the hot oil and cook, turning with tongs, until the corn dogs are browned and cooked through, 4 to 5 minutes. Transfer the chicken to paper towels to drain any excess oil; return the oil to 180°C (350°F) before frying the next batch of chicken.
6. While the chicken is hot, season it with a little salt. Serve with mustard.