Best 7 Fried Chicken Corn Dogs Recipes

FAIR-FAVORITE CORN DOGS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

CORN DOG-BATTERED CHICKEN FINGERS

Steps:

• Make the sauce: Whisk the mayonnaise, mustard and honey in a small bowl. Refrigerate until ready to serve.
• Make the chicken fingers: Put 1/4 cup flour in a shallow dish; set aside. Whisk the remaining 1 3/4 cups flour, the cornmeal, sugar, chile powder, baking powder and 1 teaspoon salt in a large bowl. Make a well in the center and add the milk and eggs. Whisk until smooth.
• Set a rack on a baking sheet. Heat 1 1/2 inches vegetable oil in a medium Dutch oven or heavy pot over medium heat until a deep-fry thermometer registers 350˚ F. Working in batches, season the chicken with salt, dredge in the flour, shaking off any excess, then dip in the batter. Fry until golden brown and cooked through, about 5 minutes. (Adjust the heat as needed to maintain the temperature.) Remove to the rack to drain. Serve with the sauce.

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.

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!

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.

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.

MINI CORN DOGS RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!