Bbq Chicken Corn Dogs Recipe By Tasty Food

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CHICKEN CORN DOGS



Chicken Corn Dogs image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

2 skinless, boneless chicken breasts (about 8 ounces each), halved crosswise, then cut lengthwise into 3/4-inch-wide strips
3/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Kosher salt
1 tablespoon vegetable oil, plus more for frying
1 1/2 cups yellow cornmeal
1 cup all-purpose flour, plus more for coating
2 teaspoons mustard powder
1 1/2 teaspoons baking powder
1 1/4 cups whole milk
2 large eggs
1 tablespoon honey
Yellow mustard, for serving

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.

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.

BACON-WRAPPED CHICKEN DOGS



Bacon-Wrapped Chicken Dogs image

If you're looking for a different alternative to put on your hot dog bun, try these bacon-wrapped chicken dogs. Made with strips of boneless chicken breasts that are baked with a secret sauce and coated with barbecue to finish, these chicken dogs are tender and juicy. Plus, you can feel good knowing exactly what ingredients went into your hot dog!

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 11

vegetable oil cooking spray
3 tablespoons mayonnaise, divided, or to taste
1 teaspoon Dijon mustard
freshly ground black pepper to taste
1 pinch cayenne pepper
1 (12 ounce) skinless, boneless chicken breast half
kosher salt to taste
4 slices center-cut bacon
2 hot dog buns
1 medium jalapeno pepper, seeded and sliced, or to taste
2 tablespoons barbecue sauce, or to taste

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.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 7.5 g, Cholesterol 120.7 mg, Fat 26.7 g, Fiber 0.3 g, Protein 41 g, SaturatedFat 5.6 g, Sodium 774.3 mg, Sugar 4.5 g

GRILLED CORN DOGS ON SKEWERS



Grilled Corn Dogs on Skewers image

Make and share this Grilled Corn Dogs on Skewers recipe from Food.com.

Provided by Courtly

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

2 tablespoons yellow cornmeal
1 (11 1/2 ounce) can pillsbury refrigerated cornbread twists dough
1 tablespoon prepared mustard
8 hot dogs

Steps:

  • Heat grill. Sprinkle cornmeal on sheet of waxed paper. Unroll dough on cornmeal; press crosswise perforations to seal. Spread dough with mustard.
  • Separate dough into 8 long dough strips. To make each corn dog, coil 1 dough strip around each hot dog. Insert metal skewer lengthwise through hot dog, securing dough on each end.
  • When ready to grill, place corn dogs on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 4 to 6 minutes or until golden brown and no longer doughy, turning corn dogs several times.

Nutrition Facts : Calories 156.6, Fat 13.4, SaturatedFat 5.3, Cholesterol 23.9, Sodium 534.7, Carbohydrate 3.4, Fiber 0.2, Sugar 1.6, Protein 5.3

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