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.
CRUNCHY CEREAL CHICKEN FINGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 inch of oil in a large skillet over medium-high heat.
- Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
- Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
- Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.
CORNMEAL BATTERED FRIED CHICKEN
Make and share this Cornmeal Battered Fried Chicken recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and in large saucepan. Cover the chicken with slightly salted water and bring to a boil. After it boils, reduce the heat and cover and simmer for 20 minutes. (the boiling is done to almost cook the chicken so the cornmeal does not burn).
- Drain the chicken and pat dry with paper towels.
- For the batter: Combine all the dry ingredients in a medium bowl; mix well. Add the egg, milk, and oil to the flour mixture; mix well until smooth.
- Heat oil for frying to 365°F.
- Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
- Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
- Carefully remove and drain on paper towels, or paper bag.
- Keep warm while frying the remaining chicken.
CORN DOG BITES
A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!
Provided by cyndib
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 41.5 g, Cholesterol 55.4 mg, Fat 25 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 1072.7 mg, Sugar 16 g
MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
Yield 15 mini corn dogs
Number Of Ingredients 11
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!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
FAIR-FAVORITE CORN DOGS
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 corn dogs.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
A PLUS FAIR CORN DOGS
Make your own corn dogs just like at the fair with this rich buttermilk corn batter.
Provided by ROBY
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 19m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 248 calories, Carbohydrate 13.6 g, Cholesterol 34 mg, Fat 18.4 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 721.9 mg, Sugar 4.9 g
CEREAL CRUSTED CHICKEN FINGERS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet.
- Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice!
KOREAN CORN DOGS RECIPE BY TASTY
These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.
Provided by Tikeyah Whittle
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams
GLUTEN FREE CORN DOGS
This recipe is originally from "Incredible Edible Gluten Free Food For Kids" but has been altered. Totally delicious!
Provided by zepharum
Categories Kid Friendly
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pat hot dogs dry with a paper towel. Insert a wooden skewer into each hot dog.
- In a pie pan, combine the rice flour, tapioca starch, potato starch, corn flour, sugar, baking powder and dry mustard.
- In another bowl combine the egg, milk and 2 tbsp oil. Add to the dry ingredients and mix well. The batter will be thick.
- Roll the hot dogs in the extra rice flour and then coat in the batter. Deep fry and dry on paper towels.
Nutrition Facts : Calories 156.1, Fat 5.4, SaturatedFat 1.2, Cholesterol 26.4, Sodium 91.5, Carbohydrate 24.1, Fiber 1.3, Sugar 3.4, Protein 3.2
More about "corn dog battered chicken fingers recipes"
HOW TO MAKE HOMEMADE CORN DOGS FROM SCRATCH
From fabulesslyfrugal.com
BEST CORN DOG RECIPE - HOW TO MAKE CORN DOGS - DELISH
From delish.com
CORN DOG BATTERED CHICKEN FINGERS - GROUPS.IO
From groups.io
KOREAN CORN DOG · I AM A FOOD BLOG
From iamafoodblog.com
BAKED VEGAN CORN DOGS RECIPE - VEGGIES DON'T BITE
From veggiesdontbite.com
DEEP FRIED CORN DOGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST JALAPEñO POPPER CORN DOGS RECIPE - HOW TO MAKE JALAPEñO …
From delish.com
RECIPETHING - CORN DOG-BATTERED CHICKEN FINGERS
From recipething.com
CORN DOG-BATTER CHICKEN FINGERS | HOW TO COOK CORN, CHICKEN …
From pinterest.co.uk
RECIPE: MAKE CHEF TODD NASH'S FLAMING HOT CHEETO CORN DOGS
From insidehook.com
COWBOY CORN DOGS - KENT ROLLINS
From kentrollins.com
TEXAS CORN DOGS RECIPE | RECIPES.NET
From recipes.net
CORN DOG BATTERED CHICKEN FINGERS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOMEMADE CORN DOGS (DISNEYLAND COPYCAT) - DESSERT NOW …
From dessertnowdinnerlater.com
BEER-BATTERED CORN DOGS - PINTEREST
From pinterest.com
CORN DOG BITES (GLUTEN-FREE) - MODERN HIPPIE KITCHEN
From modernhippiekitchen.com
BATTER FOR CHICKEN FINGERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY EGGLESS CORNDOGS - MOMMY'S HOME COOKING
From mommyshomecooking.com
CHICKEN CORN DOGS, BATTER DIPPED CHICKEN FRANKS ON A STICK BY …
From nutritionvalue.org
ANDOUILLE CORN DOG BITES - TAKE TWO TAPAS
From taketwotapas.com
CORN DOG-BATTERED CHICKEN FINGERS | RECIPE | FOOD NETWORK …
From pinterest.com
BAKED CORN DOGS - PARENTSCANADA
From parentscanada.com
KOREAN CORN DOGS 3 WAYS - PLAIN, POTATO OR RAMEN - SUGARYUMS
From sugaryums.co.uk
CORN DOGS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CORN DOG-BATTERED CHICKEN FINGERS | RECIPE | FOOD …
From pinterest.com
BREAKFAST CORN DOGS : 7 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
COUNTY FAIR SPECIAL: HOMEMADE CORN DOGS - THE HUNGRY MOUSE
From thehungrymouse.com
COPYCAT HOT DOG ON A STICK CORN DOGS RECIPE - RECIPES.NET
From recipes.net
LOW-CARB KETO CORN DOG RECIPE - ONLY 6.6G NET CARBS - KETOFOCUS
From ketofocus.com
AMSTERDAM FOOD TRUCK AT LAKE MARTIN - LAKE MARTIN BOATERS
From lakemartinboaters.com
BATTER FOR CORN DOGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORN DOG-BATTERED CHICKEN FINGERS | RECIPE | CORN DOGS, …
From pinterest.com
120 CORN DOGS IDEAS | CORN DOGS, FOOD, RECIPES
From pinterest.ca
FIND YOUR FAVORITE FOOD AT THESE 2022 STATE FAIR STANDS - YAHOO! NEWS
From news.yahoo.com
You'll also love