Corn dogs with chicken

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 553, total fat 35 G., saturated fats 4 G., proteins 14 G., carbohydrates 46 G., fiber 2 G., cholesterol 25 mg, sodium 659 mg, sugar 6 G.

Any food is more fun when eaten on a skewer, and these crispy chicken corn dogs are a perfect example! Strips of chicken breast are threaded onto wooden skewers, dipped in cornmeal batter, and deep-fried. You'll likely have some batter left over. Don't throw it away. Simply drop tablespoons of batter into the hot oil and fry until golden brown, 2-3 minutes. You'll have fluffy fritters that can be served alongside the corn dogs, drizzled with hot sauce and honey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups of sour milk or kefir
1/3 cup hot sauce
8 chicken fingers (about 450 g)
1 ear of corn
1 tbsp. honey
1 and 3/4 cups flour
0.5 cup coarse corn flour
1 teaspoon baking powder
Vegetable oil, for deep-frying
Hot sauce, ketchup, honey or yellow mustard, for serving
Special equipment: 8 wooden skewers, 20 cm long, deep-fry thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken nuggets, corn, hot sauce

Cooking the dish according to the recipe:

In a large bowl, combine 1/2 cup of sour milk, hot sauce, and 1.5 teaspoons of salt. Add the chicken fingers and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Corn dog dough:

Cut the corn kernels off the cobs and transfer to a blender. Scrape the cob with the back of a knife to extract as much liquid as possible. Add the remaining sour milk, honey, and 1 teaspoon of salt and blend until smooth. Turn off the blender, add 1 1/4 cups of all-purpose flour, cornmeal, and baking powder. Mix with a wooden spoon or spatula until the dough is almost smooth (it's okay if some lumps remain).

Fill a large Dutch oven or saucepan halfway with vegetable oil and heat over medium heat until a deep-fry thermometer reads 175°C.
While the oil is heating, remove the chicken legs from the marinade and place them on a baking sheet lined with several layers of paper towels. Pat the chicken dry with paper towels. Using kitchen shears, trim the pointed end of each skewer. Carefully insert one skewer about three-quarters of the way into each chicken breast. Set aside.

Place the remaining 1/2 cup flour on a plate. Season lightly with salt. Working with one chicken skewer at a time, coat it in the flour, then carefully dip it into the batter (still in the blender), completely submerging the chicken. Tilt the blender as needed to help coat the chicken with the batter.
Carefully lower the battered chicken into the oil and fry until cooked through and golden brown, about 5 minutes, turning the skewer occasionally. Do not fry more than three corn dogs at a time, or they will stick together. Transfer the cooked corn dogs to a plate lined with paper towels to drain excess oil. Season generously with salt. Fry the remaining chicken in the same manner. Let the corn dogs rest for at least 5 minutes before eating. Serve with hot sauce, ketchup, honey mustard, or yellow mustard.