Best 2 Chicken Corn Dogs Recipes
Chicken corn dogs, a delectable fusion of savory chicken and crispy cornmeal coating, are a carnival classic enjoyed by people of all ages. These delightful treats can now be recreated in the comfort of your own kitchen with our easy-to-follow recipes. Our collection features three variations of chicken corn dogs, each offering a unique flavor profile to suit your preferences.
1. **Classic Chicken Corn Dogs:**
This recipe takes you back to the traditional carnival experience with its simple yet delicious combination of seasoned chicken hot dogs, dipped in a batter made from cornmeal, flour, and milk, then fried until golden brown. The result is a crispy outer shell encasing a juicy and flavorful chicken sausage.
2. **Cheesy Chicken Corn Dogs:**
For those who love a cheesy twist, these chicken corn dogs are filled with melted mozzarella cheese, providing a gooey, stretchy center that perfectly complements the crispy cornmeal coating. Prepare yourself for a delightful burst of flavor with every bite.
3. **Buffalo Chicken Corn Dogs:**
If you crave a spicy kick, look no further than our buffalo chicken corn dogs. These corn dogs feature a spicy buffalo chicken filling, coated in a crunchy cornmeal batter, and drizzled with a tangy buffalo sauce. Get ready for a flavor explosion that will leave your taste buds tingling.
Whichever recipe you choose, these homemade chicken corn dogs are sure to be a hit at your next party, potluck, or family gathering. They are perfect finger food for both kids and adults, and they can be served with a variety of dipping sauces to enhance the flavors even more.
FRIED CHICKEN CORN DOGS
Any food on a stick is fun to eat, and these chicken corn dog mash-ups completely deliver! Plus, you can fry up the remaining batter for delicious corn fritters. Drop spoonfuls into the hot oil and fry until golden brown, 2 to 3 minutes. Drizzle with hot sauce and honey.
Provided by Food Network Kitchen
Categories appetizer
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
CHICKEN CORN DOGS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Toss the chicken strips with 1/2 teaspoon smoked paprika, the garlic powder and a big pinch of salt. Thread each strip onto an 8-inch skewer, making sure it is secure.
- Fill a medium Dutch oven or other heavy pot with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 365 degrees F.
- Meanwhile, combine the cornmeal, flour, mustard powder, baking powder, 1 teaspoon salt and the remaining 1/4 teaspoon smoked paprika in a large bowl. Whisk the milk, eggs, honey and vegetable oil in a small bowl. Whisk the milk mixture into the flour mixture until smooth. Pour some into a tall glass for dipping.
- Spoon some flour onto a plate. Working in batches, hold the chicken by the skewers and lightly coat in the flour, tapping off any excess. Dip the skewers into the batter to coat, letting the excess drip off. (If the batter becomes too thick, stir in a bit of water.) Add the coated chicken to the hot oil, skewers and all, and fry, turning with tongs, until browned and cooked through, 4 to 5 minutes. Remove the chicken to paper towels to drain; let the oil return to 365 degrees F before frying the next batch.
- Lightly sprinkle the chicken with salt while hot. Serve with mustard.
Tips:
- Use high-quality chicken. Ground chicken breast is the best choice for corn dogs, as it is lean and has a mild flavor. You can also use ground chicken thigh, but it will be slightly fattier.
- Season the chicken well. Be sure to add plenty of salt, pepper, and garlic powder to the chicken mixture. You can also add other spices, such as paprika, cumin, or chili powder.
- Use a good quality cornmeal. Stone-ground cornmeal will give your corn dogs a more rustic flavor and texture. You can also use all-purpose flour, but it will not be as flavorful.
- Don't overcook the corn dogs. Corn dogs are best when they are cooked until the chicken is just cooked through. Overcooking will make the chicken dry and tough.
- Serve the corn dogs with your favorite dipping sauce. Ketchup, mustard, and honey mustard are all popular choices.
Conclusion:
Chicken corn dogs are a fun and easy snack or meal that can be enjoyed by people of all ages. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make delicious chicken corn dogs at home. So next time you are looking for a tasty and satisfying snack, give chicken corn dogs a try!
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