Level up your Dagwood Dogs (corn dogs) with Atomic Chicken and Blues Hog
Ingredients:
500g cocktail Frankfurts
1/2cup cornflour/cornmeal
1/2cupAtomic Chicken Fried Chicken
2Tablespoonssugar
2teaspoonsbaking powder
1/8teaspoonsalt
1large egg
1/2cupwhole milk
Vegetable oil, for frying
Blues Hog Tennessee Red for dipping
Instructions:
Insert a skewer stick (bamboo chopstick works well) into the end of each Cocktail Frankfurt
In a large bowl, whisk together the cornflourl, Atomic Chicken, sugar, baking powder and salt.
In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.
Add oil to a large, stock pot. Heat the oil over medium-high heat until the thermometer reaches 360ºF / 182c.
Dip each Frankfurt in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate.
Serve with Blues Hog Tennessee Red as a dipping sauce.
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