Fried Chicken Corn Dogs Recipes

FRIED CHICKEN CORN DOGS RECIPE - (4.7/5)

Steps:

• Special equipment: eight 8-inch wooden skewers; deep-fry thermometer Whisk together 1/2 cup of the buttermilk, the hot sauce and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken tenders and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. For the corn dog batter, cut the corn away from the cob and transfer to a blender. Use the back of a knife to scrape the milk off the cob and add to the blender. Add the remaining buttermilk, the honey and 1 teaspoon salt and blend until completely smooth. With the blender off, add 1 1/4 cups of the flour, the cornmeal and baking powder. Use a wooden spoon or rubber spatula to lightly stir the dry ingredients into the corn mixture until just combined. Blend until the mixture is mostly smooth (a few lumps is fine). Fill a large Dutch oven or pot halfway with oil and heat to 350 degrees F over medium heat. While the oil heats up, remove the chicken tenders from the buttermilk mixture onto a baking sheet lined with several layers of paper towels. Pat the chicken dry with additional paper towels. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer about three-quarters of the way through each chicken tender. Set aside. Pour the remaining 1/2 cup flour onto a plate. Lightly season with salt. Working with one chicken tender at a time, dredge in the seasoned flour and then carefully dip into the batter (which is still in the blender), submerging completely. Tip the blender as needed to make it easier to cover the chicken with batter. Carefully place the battered chicken in the oil and fry until the chicken is cooked through and the outside is golden brown, about 5 minutes, turning occasionally. Do not fry more than 3 chicken tenders at a time or they will to stick to each other. Transfer the fried "corn dogs" to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dredge, batter and fry the remaining chicken. Allow the corn dogs to sit for at least 5 minutes before eating. Serve with hot sauce, ketchup, honey mustard or yellow mustard.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

FRIED CHICKEN WITH CORNMEAL

Steps:

• Trim the chickens of as much obvious fat as possible.
• In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
• Preheat the oven to 425 degrees.
• In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
• In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
• Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Position rack in upper 1/3 of oven.
• Preheat to 350°F.
• Remove chicken skin, if desired.
• Lightly oil a baking sheet.
• Rinse chicken and pat dry.
• season with salt and black pepper.
• Whisk eggs and milk together in a large bowl.
• Combine corn flakes, salt, and pepper in a shallow bowl.
• Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
• Arrange the chicken, skin side up, on the greased cookie sheet.
• At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
• Bake until the chicken is golden and crisp, about 45 to 60 minutes.
• Serve immediately.

BBQ CHICKEN CORN DOGS RECIPE BY TASTY

Steps:

• In a bowl, mix the shredded chicken with the barbecue sauce.
• On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
• Freeze for 1 hour, or until solid.
• In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
• Add the egg and milk, and mix until combined. Set aside for 20 minutes.
• Pour mixture into a cup.
• In a large pot or Dutch oven, heat oil to 350°F (180°C).
• Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
• Dip the chicken skewer into the cornmeal batter until completely coated.
• Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
• Place on a paper towel to drain.
• Serve with BBQ sauce.
• Nutrition Calories: 2050 Fat: 172 grams Carbs: 117 grams Fiber: 4 grams Sugars: 47 grams Protein: 13 grams
• Enjoy!

KOREAN CORN DOGS RECIPE BY TASTY

Steps:

• Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
• Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
• Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
• Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
• Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
• Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
• For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
• For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
• For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
• Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
• To serve, drizzle ketchup and mustard over the corn dogs.
• Enjoy!

CORN DOGS

Steps:

• Combine flour, cornmeal, sugar, baking powder, salt and dry mustard in a bowl.
• Cut in shortening until mixture resembles fine crumbs.
• Mix egg and milk.
• Add to dry ingredients.
• Mix well.
• Dry frankfurters well with paper towels (this allows the coating to stick better).
• Insert skewers into the end of the frankfurters.
• Pour oil into a skillet to a depth of 1 inch.
• Heat oil to 375 degrees.
• Coat franks with batter.
• (if batter is too thick, thin with a little milk).
• Arrange coated franks 3 at a time in hot oil.
• Turn franks with tongs after 10 seconds to prevent the batter from sliding off.
• Cook for 3 minutes, turning again 1/2 way through cooking time.
• Serve hot with catsup and mustard.

BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.