Recipe 3 of 910
Classic Chicago Style Corn Dogs Made Homemade and Crispy
Classic Chicago Style Corn Dogs Made Homemade and Crispy
Classic Chicago Style Corn Dogs are a delectable treat that combines savory hot dogs with a sweet, crispy cornmeal batter, perfect for family gatherings or festive occasions.
Equipment
- Deep Pot or Fryer
- Mixing Bowl
- Thermometer
- Slotted Spoon
Ingredients
Hot Dogs
- 8 pieces Standard-sized hot dogs Choose high-quality hot dogs for the best flavor.
Batter Ingredients
- 1 cup Yellow cornmeal For a slightly sweet and crunchy coating.
- 0.5 cup All-purpose flour For binding the cornmeal.
- 1 teaspoon Baking powder Helps the batter rise.
- 2 tablespoons Granulated sugar Adds sweetness to balance the savory flavors.
- 0.5 teaspoon Salt Enhances the flavors.
- 1 cup Milk Adds moisture to the batter.
- 1 large Egg Lightly beaten to improve texture.
- 4 cups Vegetable oil For frying.
Wooden Skewers
- 8 pieces Wooden skewers Each about 6 inches long.
Instructions
- Insert wooden skewers into each hot dog, pushing them in about halfway.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- In a large mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk until well blended.
- In another bowl, whisk together milk and beaten egg. Pour into the dry ingredients and stir until just combined.
- Drop a small amount of batter into the hot oil to check the temperature; it should sizzle and rise to the surface.
- Dip each skewered hot dog into the batter, ensuring they are fully coated.
- Fry the battered hot dogs in the hot oil for about 3-4 minutes until golden brown, turning occasionally.
- Remove the corn dogs from the oil using a slotted spoon and place them on paper towels to drain excess oil.
- Allow the corn dogs to cool slightly before serving with your favorite condiments.
Notes
Consider variations like cheese-stuffed corn dogs or spicy corn dogs by adding cayenne pepper to the batter.