Chicken corn dogs

Name: Chicken corn dogs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: American
Ingredients: 30 g/1 oz caster sugar; 125 g/4½ oz/1 cup self-raising flour; 150 g/5½ oz/1 cup cornmeal or polenta; 150 g/5½ oz/1 cup cornmeal or polenta; 1 egg; 230 ml/7¾ fl oz/scant 1 cup semi-skimmed milk; a small pinch of grated nutmeg; 2 tsp baking powder; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; groundnut oil, for deep-frying; 8 cooked Chicken & Pancetta Sausages; 1 tbsp fresh apple juice; 2 tbsp balsamic vinegar; 400 g/14 oz/scant 1⅔ cups canned chopped tomatoes; 1 tsp smoked paprika; 1 tbsp tomato ketchup; a few drops of Tabasco sauce; 1 tbsp Worcestershire sauce; 80 g/2¾ oz/scant ½ cup dark soft brown sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Corn dogs are an all-American classic street food, traditionally made with a frankfurter dipped in batter and deep-fried. Here I’ve made them with chicken because the tasty sausages work so well with the crispy coating. Why not try them for an evening barbecue, as they are sure to be popular with the whole family.

Ingredients

150 g/5½ oz/1 cup cornmeal or polenta
125

Americas
United States
Street Food

Method

Put eight wooden skewers in a bowl of cold water to soak for 1 hour. Put all the sauce ingredients in a saucepan over a high heat and bring to the boil. Turn the heat down to low, cover the pan and simmer for about 30 minutes until the sauce is rich and thick, stirring occasionally and adding a little more water if the sauce becomes too dry. Leave it chunky or purée in a blender for a smooth sa