Bbq Chicky Dogs Recipes

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

BBQ CHICKY DOGS

Steps:

• Gather your leftover ingredients and heat up what needs heating.
• Now assemble the sandwich with lettuce on the bun first, then the bbq chicken, 2 tbsp of hotdog sauce, 1 tbsp onions, cheezy potatoes and some crushed cornflakes. Now you are ready to eat.
• Dad's leftover BBQ chicken he cooked on the grill.
• Taco Salad before we dug in on Memorial Day and here is the delicious recipe by Sherry Word. https://www.justapinch.com/recipes/main-course/beef/easy-taco-salad.html
• Hot Dogs in Homemade Hotdogs sauce and here is the recipe by Ashley Giese. (I cooked these in the crockpot this time and they were perfect for the holiday eats.) https://www.justapinch.com/recipes/main-course/pork/barbequed-hotdogs.html
• Cheezy Potatoes that are truly a comfort dish. https://www.justapinch.com/recipes/side/potatoes/cheesy-potatoes-14.html?p=1
• And now time for dessert, a slice of festive red, white and blue cake....went to the refrigerator only to find out that my husband ate the last piece yesterday. LOL https://www.justapinch.com/recipes/dessert/cake/4th-of-july-cake-2.html?p=19

BARBECUED HOT DOGS

Steps:

• In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Cut three 1/4-in. deep slits on each side of the hot dogs; place in a 2-1/2-qt. baking dish. Pour the sauce over the hot dogs. Cover and bake at 350° for 40-45 minutes or until heated through. Serve on buns.

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!