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Buffalo Meatball Corn Dogs

by Tayo Ola


for 8 servings


  • 1 lb
    ground chicken (455 g)
  • ½ cup
    panko breadcrumbs (25 g)
  • 1 egg
  • ½ cup
    blue cheese (70 g)
  • 1 ½ teaspoons
  • ½ teaspoon
  • ¼ cup
    Frank's Red Hot, plus extra for dipping (60 mL)
  • 2 tablespoons
    olive oil


  • ¾ cup
    cornmeal (110 g)
  • 1 ¼ cups
    flour (155 g)
  • 1 ½ teaspoons
  • ⅓ cup
    sugar (65 g)
  • 4 teaspoons
    baking powder
  • 1 egg
  • 1 ¼ cups
    milk (300 mL)
  • vegetable oil, for frying
  • ranch dressing, for dripping
    Calories 374
    Fat 17g
    Carbs 35g
    Fiber 1g
    Sugar 8g
    Protein 20g

Estimated values based on one serving size.



  1. Meatballs: In a medium bowl, mix together ground chicken, bread crumbs, egg, blue cheese, salt, pepper, and Frank’s Red Hot until evenly combined. Be careful not to overmix. Roll into golf-size balls.
  2. Heat olive oil in a skillet over medium heat. Add meatballs and cook until brown on all sides, about 3–4 minutes per side. Remove meatballs from the pan (they will not be fully cooked at this time).
  3. Batter: Whisk together cornmeal, flour, salt, sugar, and baking powder. Add in egg and milk, then whisk until a smooth batter forms.
  4. Heat 3 inches of vegetable oil in a pot until temperature is 350ºF (175ºC).
  5. Place the meatballs on skewers, lollipop-style. Holding onto the skewer, dip the meatball into the batter. Use a spoon to help fully coat each meatball in batter.
  6. Lower the meatballs into the oil and cook for 3–4 minutes, until the meatballs are cooked through and the outsides are a deep golden brown. Drain on paper towels. Serve with more Frank’s and ranch dressing for dipping.
  7. Enjoy!




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