Fried Chicken Corn Dogs Recipe 475

facebook share image   twitter share image   pinterest share image   E-Mail share image

BBQ CHICKEN CORN DOGS RECIPE BY TASTY



BBQ Chicken Corn Dogs Recipe by Tasty image

Here's what you need: shredded chicken, BBQ sauce, flour, cornmeal, sugar, baking soda, salt, pepper, egg, milk, oil, BBQ sauce

Provided by Alix Traeger

Categories     Lunch

Yield 3 servings

Number Of Ingredients 12

2 cups shredded chicken
1 cup BBQ sauce
1 cup flour
1 cup cornmeal
¼ cup sugar
4 teaspoons baking soda
1 teaspoon salt
½ teaspoon pepper
1 egg
1 cup milk
oil, for frying
BBQ sauce, for serving

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!

Nutrition Facts : Calories 859 calories, Carbohydrate 117 grams, Fat 24 grams, Fiber 4 grams, Protein 42 grams, Sugar 47 grams

PERFECT CRISPY FRIED CHICKEN



Perfect Crispy Fried Chicken image

After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.

Provided by arthurfl99

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 13h10m

Yield 3

Number Of Ingredients 14

3 chicken leg quarters, cut into thighs and drumsticks
2 cups buttermilk, or as needed to cover
¾ cup all-purpose flour
¼ cup cornmeal
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground thyme
1 tablespoon salt
½ teaspoon paprika
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon baking powder
⅛ teaspoon cayenne pepper
4 egg whites, beaten until foamy
vegetable oil for frying

Steps:

  • Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
  • Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
  • Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
  • Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
  • Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
  • Preheat oven to 250 degrees F (120 degrees C).
  • Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g

FRIED CHICKEN CORN DOGS RECIPE - (4.7/5)



Fried Chicken Corn Dogs Recipe - (4.7/5) image

Provided by á-81356

Number Of Ingredients 11

1 1/2 cups buttermilk
1/3 cup hot sauce
Kosher salt
8 chicken tenders, about 1 pound
1 ear of corn
1 tablespoon honey
1 3/4 cups all-purpose flour
1/2 cup coarse yellow cornmeal
1 teaspoon baking powder
Vegetable oil, for frying
Hot sauce, ketchup, honey mustard or yellow mustard, for serving

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.

CORN DOGS



Corn Dogs image

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

1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

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

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 35m

Number Of Ingredients 17

6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
1/2 cup Buffalo Hot Sauce (optional)
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 quart vegetable oil (for frying)

Steps:

  • In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
  • When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
  • Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
  • Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
  • Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.
  • Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Nutrition Facts : Calories 723 kcal, Carbohydrate 66 g, Protein 42 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 193 mg, Sodium 2847 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

Discover a dish that wows with this Southern Fried Chicken. Coat chicken in a crunchy corn flake mixture before frying it until it's golden.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9

1 cup crushed corn flakes
2/3 cup flour
1 Tbsp. salt
1/4 tsp. ground red pepper (cayenne)
2 eggs
1/4 cup milk
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 lb. chicken drumsticks
1-1/2 cups oil

Steps:

  • Combine corn flakes, flour and seasonings in shallow dish. Whisk eggs, milk and Worcestershire sauce in separate shallow dish until blended.
  • Heat oil to 350°F in large skillet on medium-high heat. Dip chicken, 1 drumstick at a time, in egg mixture, then in corn flake mixture, turning to evenly coat both sides of each drumstick with each ingredient.
  • Add chicken, in batches if necessary, to skillet; cook 15 min. or until golden brown and done (165ºF), turning after 8 min.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

FRIED CHICKEN CORN DOGS



Fried Chicken Corn Dogs image

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

1 1/2 cups buttermilk
1/3 cup hot sauce
Kosher salt
8 chicken tenders (about 1 pound)
1 ear of corn
1 tablespoon honey
1 3/4 cups all-purpose flour
1/2 cup coarse yellow cornmeal
1 teaspoon baking powder
Vegetable oil, for frying
Hot sauce, ketchup, honey mustard or yellow mustard, for serving

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.

CORN DOGS



Corn Dogs image

Provided by Food Network Kitchen

Time 30m

Yield 8 corn dogs

Number Of Ingredients 10

1 1/2 cups fine yellow cornmeal
1 cup all-purpose flour, plus more for dredging
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon mustard powder
Kosher salt
1 cup milk
2 large eggs
2 tablespoons peanut oil, plus more for frying
8 hot dogs

Steps:

  • Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
  • Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
  • Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.

More about "fried chicken corn dogs recipe 475"

DEEP FRIED CORN DOGS RECIPE - THE SPRUCE EATS
deep-fried-corn-dogs-recipe-the-spruce-eats image
2021-07-19 Gather the ingredients. In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder; whisk or stir dry mixture to blend …
From thespruceeats.com
Estimated Reading Time 2 mins


CRISPY FRIED CHICKEN WITH CORN FLAKES - KFC RECIPE OR ...
crispy-fried-chicken-with-corn-flakes-kfc-recipe-or image
2012-10-06 After 3 hours of marination, coat chicken with milk-corn flour-egg mix and keep aside. Step 3. Heat 1 to 2 cup oil in a thick bottomed wok. Step 4. …
From dinetable.com
5/5 (5)
Estimated Reading Time 2 mins


HOMEMADE CORNDOGS : RECIPES : COOKING CHANNEL …
homemade-corndogs-recipes-cooking-channel image
Special equipment: Eight 6-inch wooden dowels or skewers. Heat about 3 1/2 inches of oil to 375 degrees F in a large pot with steep sides. The oil should be hot, but not smoking. Meanwhile, make the batter by whisking the pancake mix, …
From cookingchanneltv.com


THE CRISPIEST FRIED CHICKEN RECIPE - OLIVIA'S CUISINE
2019-10-10 Instructions. Start by preparing the spice mix. In a medium bowl, whisk together the paprika, oregano, garlic powder, onion powder and cayenne. Reserve. Preparing the brine: In a big bowl, combine the buttermilk and half of the spice mix. Add the chicken pieces, making sure every part is coated and fully submerged.
From oliviascuisine.com
4.6/5 (16)
Category Main Courses
Cuisine American
Total Time 8 hrs 45 mins


HOMEMADE BAKED CORN DOGS - CREME DE LA CRUMB
2015-03-24 Preheat oven to 400 degrees. Grease a large baking sheet and set aside. In a large bowl, whisk together the Bisquick, cornmeal, salt and ground mustard. Cut in the butter with two forks (or you can use a pastry blender or your fingers) until mixture resembles coarse crumbs.
From lecremedelacrumb.com


CORN DOGS RECIPE - ALL FOOD RECIPES BEST RECIPES, …
2013-06-18 Corn Dogs Recipe There is some debate as to the exact origins of the corn dog; they appeared in some ways in the US by the 1920s, and were popularized nationally in the 1940s. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article…
From allfood.recipes


AIR FRIED CORN DOGS FROM FROZEN TO CRISPY AND EASY …
Place the frozen corn dogs in the air fryer basket and spread out into a single even layer. (If you have a smaller air fryer, you may need to cut the stick a bit to allow the corn dog to lay flat. Don't have the corn dogs angled up towards the heating element). No oil spray is needed. For Regular sized Corn Dogs: Air Fry at 370°F/188°C for 8 ...
From airfryerworld.com


HOW TO MAKE CORN DOGS | KOREAN FRENCH FRIES | RECIPE …
Ingredients :1.) Bread Crums2.) Maida 1 Cup3.) 2 Medium Sized Potatoe4.) 4 Chicken Sausages5.) Salt To Taste6.) Sugar 1 TBSP7.) Black Pepper ½ TSp8.) Yeast 1...
From youtube.com


CORN DOGS RECIPE - DINNER AT THE ZOO
2020-04-29 For the corn dogs. Heat 4 inches of oil in a deep pot to 350 degrees F. Insert the sticks about halfway into the hot dogs. Pat the hot dogs dry with a paper towel. Pour the cornbread batter into a tall glass. Dip a hot dog all the way into the batter until it's coated, then transfer the hot dog to the pot of oil.
From dinneratthezoo.com


10 BEST CORN FLOUR FRIED CHICKEN RECIPES | YUMMLY

From yummly.com


FRIED CHICKEN CORN DOGS RECIPES
Fried Chicken Corn Dogs Recipes. 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. Recipe From allrecipes.com. Provided by SUZZANNA. Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes. Time 40m. Yield 16. …
From tfrecipes.com


FRIED CHICKEN CORN DOGS | RECIPE | FOOD NETWORK …
Feb 9, 2014 - Get Fried Chicken Corn Dogs Recipe from Food Network. Feb 9, 2014 - Get Fried Chicken Corn Dogs Recipe from Food Network. Feb 9, 2014 - Get Fried Chicken Corn Dogs Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


FOR CRISPY FRIED CHICKEN USE CORNSTARCH | KITCHN
2020-03-03 If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch. For example, instead of 2 cups of all-purpose flour use 1 1/2 cups of flour and 1/2 cup of cornstarch. If you are looking for a good recipe, we highly recommend this one. Either way, you’ll find yourself with extra crispy chicken, with a minimum of extra effort! This is …
From thekitchn.com


LOW-CARB KETO CORN DOG RECIPE - ONLY 6.6G NET CARBS ...
To make keto corn dogs in an air fryer, assemble the corn dogs are instructed above. To cook, lay down a sheet of parchment paper in the air fryer to keep the dough from melting down. Try not to cover the entire air fryer tray with parchment paper as you want to keep the air circulating so the heat cooks the corn dog from all angles. Cook the keto corn dogs in the air fryer at 360 …
From ketofocus.com


FRIED CHICKEN CORN DOGS RECIPE 475 WITH INGREDIENTS ...
Fried Chicken Corn Dogs Recipe 475 BBQ CHICKEN CORN DOGS RECIPE BY TASTY. Here's what you need: shredded chicken, BBQ sauce, flour, cornmeal, sugar, baking soda, salt, pepper, egg, milk, oil, BBQ sauce. Provided by Alix Traeger. Categories Lunch. Yield 3 servings. Number Of Ingredients 12. Ingredients ; 2 cups shredded chicken: 1 cup BBQ sauce: 1 cup …
From tfrecipes.com


10 BEST CRISPY FRIED CHICKEN WITH CORNSTARCH RECIPES | …

From yummly.com


Related Search