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BBQ Chicken Corn Dogs

by Alix Traeger featured in Fried Food On A Stick

Ingredients

for 3 servings

  • 2 cups
    shredded chicken (250 g)
  • 1 cup
    BBQ sauce (290 g)
  • 1 cup
    flour (125 g)
  • 1 cup
    cornmeal (150 g)
  • ¼ cup
    sugar (50 g)
  • 4 teaspoons
    baking soda
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 egg
  • 1 cup
    milk (240 mL)
  • oil, for frying
  • BBQ sauce, for serving

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Preparation

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

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