BIG TOP CORN DOGS
Serves 8
Because this involves deep fat frying, it’s probably best cooked by adults or mature teenagers only, but the end result will impress your kids.
8 chicken franks
1/4 cup flour
1 package (8-ounces) corn muffin mix
2 eggs
1 cup milk
vegetable oil for deep frying
8 wooden lollipop or caramel-apple sticks
Pierce each frank in several places with a fork. Roll in flour and set aside.
In a mixing bowl combine corn muffin mix, eggs and milk; mix thoroughly. In large fryer or deep, heavy skillet, heat 1 1/2 inches of vegetable oil to 375oF or until bread cube sizzles in it.
Dip each frank in batter, coating evenly. Place gently into oil; cook 3-4 at one time, turning until golden brown all over. Drain on paper towels.
Place corn dogs on lightly-oiled shallow baking sheet and bake at 375oF for 8 minutes or until thoroughly heated. Insert stick at least 2-inches into corn dog. Serve with mustard and ketchup.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
