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March 6, 2008
Two For The Price of One: Veggie Corn Dogs and Dianne's Seasoned Chicken Fingers
Note: I'm going to double up on the recipes today and tomorrow to wrap up the "fry" day recipes. Next week we'll have the March Edition of the Dianne's Dishes Contest series. So let's get started shall we?
Corn dogs are definitely a fair food type of deal. As I've grown older I've also sort of grown away from your traditional hot dog and when I have a craving for something of that sort I usually go for a veggie dog. So when we decided to try corn dogs I immediately went for the veggie dogs and they turned out great! It was a blast from the past, all with a new spun twist.
What You'll Need:
1 package of Jumbo Smart Dogs or some other soy/veggie dog equivalent
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 tablespoon of organic cane sugar
1/2-1 cup of buttermilk
1 egg
Corn starch
10 wooden sticks
Preheat oil to 340-350 F.
Cut hot dogs in half. (You'll have to do this for most fryers in order for the corn dog to fit inside.) Place a stick in the end of each hot dog. Set aside.
In a medium sized bowl mix together flour, sea salt, baking powder and sugar and stir until incorporated. Add 1/2 cup of buttermilk and 1 egg and stir to mix batter. The batter should be thick, but not gloppy. If it is too thick then add a bit more milk. Place mixed batter into a tall glass and set aside.
Place some corn starch on a plate and roll each hot dog in the corn starch to coat. After they are coated dip each hot dog down into the glass of batter and fry immediately, turning several times to ensure that it browns evenly. When they are golden brown they are done. Remove from oil and place on paper towels to drain. Serve with mustard and/or ketchup.
Notes: This would work with conventional hot dogs as well.
And now let's talk a little chicken...Shall we?
Chicken fingers or "chickens" as Alexis likes to call them...What's not to like? We ended up making two versions. This one and a honey mustard version that Leann adapted from a certain food network "chef" (who will remain nameless because I'm far from a fan, but you marinate the tenders in honey mustard and then coat them in bread crumbs and herbs.). Both versions were to die for, though I'll only share mine here. But either would be good dipped in a mixture of equal parts Dijon mustard and honey, which was good on the french fries we made too, but we'll get into that another time! ;o)
What You'll Need:
1-2 pounds of boneless and skinless chicken breasts, cut into strips
1 cup of unseasoned bread crumbs
1/2 cup of a parmesan type cheese (Note: I used Kerrygold's Dubliner cheese, which is a personal favorite, but you can use regular old parmesan if you want.)
1-2 tablespoons of a Seasoning Mix (Note: I used Kirkland Signature Organic No-Salt Seasoning, which I got at Costco. It is a dried mix of onion, garlic, carrot, black pepper, red bell pepper, tomato, orange peel, parsley, bay leaves, thyme, basil, celery, lemon peel, oregano, savory, mustard seed, cumin, margoram, coriander, cayenne pepper, citric acid and rosemary, but what ever kind of seasoning you like works.)
1 teaspoon of sea salt
1/2 teaspoon of black pepper
Buttermilk
Preheat oil to 340 F.
Cut chicken breasts into strips. Set aside.
Mix together dry ingredients in a shallow baking dish. Set aside.
Pour some buttermilk in to a bowl and dip each strip in the buttermilk. Then take each strip and coat with the dry mixture. Drop each coated strip into the hot oil, two or three at a time, and fry until golden brown, turning a few times to ensure that all sides brown. This usually takes about 4-5 minutes. Remove from the oil and drain on a paper towel. Serve with honey mustard for dipping.
Notes: As I mentioned above you can make a simple (and delicious) honey mustard sauce/dressing simply by mixing equal parts honey and Dijon mustard...For instance 1 cup to 1 cup or 1/2 cup to 1/2 cup depending on how much you want to make. The sauce/dressing will store in the fridge for weeks.
Posted by Dianne at March 6, 2008 6:54 AM
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