Chicken Corndog Dippers
Rating
There's a new boy in town and he's brought all his friends with him! They make great party guests, bring them along and they'll be the belles of the ball.
Ingredients
- Chicken Corndog Bleu
- 2 chicken breasts
- 4 slices of ham
- 4 slices of emmenthal
- 240g cornmeal
- 150g plain flour
- 1 tbsp baking powder
- 1 tsp cayenne
- 1 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 375ml whole milk
- 75g mayonnaise
- 75g sour cream
- 50g American mustard
- 1tbsp wholegrain mustard
- 1 tbsp hot sauce
- 2 tbsp maple syrup
- 1 tsp white wine vinegar
- ¼ tsp salt
- Chicken Parm Corndog
- 2 chicken breasts
- 4 mozzarella slices
- 240g cornmeal
- 150g plain flour
- 75g parmesan
- 1 tbsp baking powder
- 1 tsp cayenne
- 1 tsp oregano
- 1 tsp salt
- ½ tsp pepper
- 1 egg
- 1 tbsp vegetable oil
- 375ml whole milk
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tin chopped tomatoes
- ½ tsp oregano
- ½ tsp salt
- ½ tsp pepper
- Chicken Fajita Corndog
- 3 chicken breasts, cut into large chunks
- 2 tbsp smoked paprika
- 1 tbsp cumin powder
- 1 tsp coriander powder
- 1 tsp onion granules
- ½ tsp garlic granules
- ½ tsp cayenne pepper
- 1 tsp salt
- 240g cornmeal
- 150g plain flour
- 1 tbsp baking powder
- 1 tbsp taco seasoning
- 1 tsp cayenne
- 1 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 375ml whole milk
- 75ml milk
- 200ml evaporated milk
- 175g yellow cheddar, grated
- ½ tbsp hot sauce
- 1 tbsp cornflour
Instructions
- Chicken Corndog Bleu
- Butterfly then bash out your chicken breast so it lies flat, then cut in half. Lay cheese over the top, then sheets of ham. Roll up into a scroll, put a stick inside it and wrap tightly in cling film. Place them in the freezer for 2 hours.
- Add the mayonnaise, sour cream, American mustard, wholegrain mustard, hot sauce, honey, white wine vinegar and salt in a bowl and stir to combine. Set to one side in the fridge.
- Combine your dry ingredients in a large bowl. Make a well in the middle and add your egg, vegetable oil and milk. Whisk to combine into a totally smooth batter.
- Fill a large sturdy pan a third of the way with vegetable oil and heat to 170C.
- Dip your chicken in the batter mixture and transfer immediately to the hot oil. Fry for 3 mins until the chicken is cooked through and the batter is crisp and golden.
- Serve with mustard dipping sauce.
- Chicken Parm Corndog
- Butterfly then bash out your chicken breast so it lies flat, then cut in half. Lay your mozzarella cheese over the top and roll up into a scroll, put a stick inside it and wrap tightly in cling film. Place them in the freezer for 2 hours.
- Fry off your onion and garlic in plenty of olive oil. Add your chopped tomatoes, oregano, salt and pepper and cook down for half an hour. Set aside.
- Combine your dry ingredients in a large bowl. Make a well in the middle and add your egg, vegetable oil and milk. Whisk to combine into a totally smooth batter.
- Fill a large sturdy pan a third of the way with vegetable oil and heat to 170C.
- Dip your chicken in the batter mixture and transfer immediately to the hot oil. Fry for 3 mins until the chicken is cooked through and the batter is crisp and golden.
- Serve with your tomato sauce to dip.
- Chicken Fajita Corndog
- Place your chicken chunks in a large bowl. Add the paprika, cumin, coriander, onion powder, thyme, garlic, cayenne and salt and combine with your hands so it is fully coated in the mix.
- Place your chicken chunks on a skewer and compress with cling film. Marinade in the fridge for at least 4 hours, ideally overnight.
- Put your milk and evaporated milk in a sauce pan over a medium heat. Coat your cheese in cornflour, then put in the pan along with the hot sauce. Bring to a boil, then simmer for 5 mins whisking all the while. Keep warm.
- Combine your dry ingredients in a large bowl. Make a well in the middle and add your egg, vegetable oil and milk. Whisk to combine into a totally smooth batter.
- Fill a large sturdy pan a third of the way with vegetable oil and heat to 170C.
- Dunk your chicken sticks in the batter and transfer immediately to the hot oil. Fry for 3 mins, until your batter is golden and your chicken is cooked through.
- Serve with your cheese sauce.
Chicken Corndog Dippers
Julkaissut Twisted Maanantaina 8. huhtikuuta 2019
