Corn dogs with chicken

Ingredients:

• 1.5 cups of sour milk or kefir
• 1/3 cup hot sauce
• 8 chicken fingers (about 450 g)
• 1 ear of corn
• 1 tbsp. honey
• 1 and 3/4 cups flour
• 0.5 cup coarse corn flour
• 1 teaspoon baking powder
• Vegetable oil, for deep-frying
• Hot sauce, ketchup, honey or yellow mustard, for serving
• Special equipment: 8 wooden skewers, 20 cm long, deep-fry thermometer

Preparation:

1. In a large bowl, combine 1/2 cup of sour milk, hot sauce, and 1.5 teaspoons of salt. Add the chicken fingers and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Corn dog dough:
   
   Cut the corn kernels off the cobs and transfer to a blender. Scrape the cob with the back of a knife to extract as much liquid as possible. Add the remaining sour milk, honey, and 1 teaspoon of salt and blend until smooth. Turn off the blender, add 1 1/4 cups of all-purpose flour, cornmeal, and baking powder. Mix with a wooden spoon or spatula until the dough is almost smooth (it's okay if some lumps remain).
3. Fill a large Dutch oven or saucepan halfway with vegetable oil and heat over medium heat until a deep-fry thermometer reads 175°C.
4. While the oil is heating, remove the chicken legs from the marinade and place them on a baking sheet lined with several layers of paper towels. Pat the chicken dry with paper towels. Using kitchen shears, trim the pointed end of each skewer. Carefully insert one skewer about three-quarters of the way into each chicken breast. Set aside.
5. Place the remaining 1/2 cup flour on a plate. Season lightly with salt. Working with one chicken skewer at a time, coat it in the flour, then carefully dip it into the batter (still in the blender), completely submerging the chicken. Tilt the blender as needed to help coat the chicken with the batter.
6. Carefully lower the battered chicken into the oil and fry until cooked through and golden brown, about 5 minutes, turning the skewer occasionally. Do not fry more than three corn dogs at a time, or they will stick together. Transfer the cooked corn dogs to a plate lined with paper towels to drain excess oil. Season generously with salt. Fry the remaining chicken in the same manner. Let the corn dogs rest for at least 5 minutes before eating. Serve with hot sauce, ketchup, honey mustard, or yellow mustard.