Chicken Corn Dogs
Back to Recipes & MoreIngredients
- 1 cup (130 g) all-purpose flour
- 1 cup (157 g) yellow cornmeal
- 1 tsp (5 g) baking powder
- ¼ cup (57 g) Redpath ® Dark Brown Sugar
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground mustard
- 6 tbsp (85 g) butter
- ½ cup (118 ml) milk
- 7 lean chicken dogs, cut in half through the middle
- 14 wooden sticks, 6” (15 cm)
- mustard, ketchup or chipotle dip (add asparagus fries link for the chipotle dip recipe) for serving
Instructions
How To Prepare:
1. Preheat the oven to 400℉ (204℃). Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, Redpath® Dark Brown Sugar, salt, and ground mustard. Cut in the butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in the milk with a wooden spoon or your hands until well combined.
3. Cut chicken sausage in half and insert a wooden stick halfway through.
4. Using an ice cream scoop or large spoon, scoop out the dough. One scoop will be enough to cover one chicken dog. Form the dough around each chicken dog, sealing both ends and any open areas. Place covered chicken dog on the prepared baking sheet. Repeat for all chicken dogs.
5. Bake for 10 minutes, flip each corn dog individually, and then bake for an additional 10 minutes. If you notice the corn dogs are browning quickly, you can reduce the baking time to 15 minutes total.
- If you have extra corn dogs prepared, you can freeze them before popping them in the oven. Just be sure to fully defrost the corn dogs before you bake them.
