Chicken Fingers with Cinnamon Recipe

Cut chicken into large, thick strips. Season with salt and pepper. Sprinkle 11?2 teaspoons cinnamon. Set aside.

In a bowl, combine flour, cornstarch, and remaining cinnamon. Add water and stir just until well combined. Stir in egg. If batter is too thin, add more cornstarch.

Heat oil in a pan. Dip chicken into the flour-egg batter. Deep fry for 5 to 7 minutes or until golden brown. 

Serve with ketchup.