BBQ Chicken Corn Dogs
by Alix Traeger
for 3 servings
2 cups shredded chicken
1 cup BBQ sauce
1 cup flour
1 cup cornmeal
¼ cup sugar
4 tablespoons baking soda
1 teaspoon salt
½ teaspoon pepper
1 cup milk
oil, for frying
BBQ sauce, for serving
In a bowl, mix the shredded chicken with the barbecue sauce.
On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
Freeze for 1 hour, or until solid.
In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
Add the egg and milk, and mix until combined. Set aside for 20 minutes.
Pour mixture into a cup.
In a large pot or Dutch oven, heat oil to 350°F (180°C).
Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
Dip the chicken skewer into the cornmeal batter until completely coated.
Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
Place on a paper towel to drain.
Serve with BBQ sauce.
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