Korean Corn Dog covered in Takis with dipping sauce

Korean Corn Dog (Takis)

Fried chicken, with grilled onions, fries, and coleslaw

Fried Chicken with Grilled Onions

Korean Corn Dog

Fried chicken sandwich and a side of fries

Fried Chicken Sandwich with Fries

Fried Chicken Sandwich

Fried Chicken Strips

Corn Dogs

Crush the Takis into fine crumbs and set aside.

Prepare the Takis Crust

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Make the Batter

Insert a skewer into each hot dog sausage, making sure it goes through the center.

Prepare the Hot Dogs

Dip each hot dog into the batter, ensuring it is fully coated. Then roll the battered hot dog in the crushed Takis until evenly coated.

Coat the Hot Dogs

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Carefully place the coated corn dogs into the hot oil and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Fry the Corn Dogs

Serve hot with ketchup and mustard on the side for dipping.

Serve

hot dog sausages

cornmeal

all-purpose flour

baking powder

sugar

salt

milk

Takis (spicy rolled tortilla chips)

vegetable oil

ketchup

mustard

In a bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken pieces and marinate for at least 1 hour, preferably overnight.

Prepare the Chicken

In another bowl, mix flour with additional salt and pepper. Remove chicken from marinade and dredge in the flour mixture until well-coated.

Dredge the Chicken

Heat oil in a deep skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 10-15 minutes per side. Drain on paper towels.

Fry the Chicken

Slice the onions and grill them on a preheated grill or skillet until soft and slightly charred.

Grill the Onions

Cook fries according to package instructions or fry fresh potatoes until crispy.

Prepare the Fries

In a large bowl, mix shredded cabbage and grated carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour dressing over the cabbage mixture and toss to combine.

Make the Coleslaw

chicken pieces

buttermilk

paprika

garlic powder

onion powder

black pepper

cooking oil (for frying)

onions

fries (frozen or fresh)

cabbage (for coleslaw)

carrots (for coleslaw)

mayonnaise (for coleslaw)

apple cider vinegar (for coleslaw)

sugar (for coleslaw)

salt (for coleslaw)

pepper (for coleslaw)

Insert skewers into each hot dog and cheese stick, ensuring they are secure.

Prepare the Ingredients

In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk together the milk and egg. Gradually combine the dry ingredients with the wet ingredients until smooth.

Dip each hot dog and cheese stick into the batter, making sure they are fully coated. Roll them in panko breadcrumbs for extra crunch.

Coat the Hot Dogs and Cheese

In a deep pot, heat oil to 350°F (175°C). Carefully place the coated corn dogs into the hot oil, frying until golden brown, about 3-5 minutes. Do not overcrowd the pot.

Remove the corn dogs from the oil and drain on paper towels. Serve hot with ketchup, mustard, and a sprinkle of sugar on top.

Hot dogs

Mozzarella cheese sticks

All-purpose flour

Cornmeal

Baking powder

Sugar

Salt

Milk

Panko breadcrumbs

Oil for frying

Ketchup

Mustard

Sugar (for topping)

In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and marinate for at least 1 hour in the refrigerator.

Marinate the Chicken

In a shallow dish, place the all-purpose flour. Remove the chicken from the marinade and let excess buttermilk drip off before coating in the flour.

Prepare the Coating

In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the coated chicken breasts for about 5-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

To assemble, spread mayonnaise on the burger buns, add lettuce, the fried chicken, and tomato slice. Top with the other half of the bun.

Assemble the Sandwich

chicken breasts

burger buns

lettuce

tomato

mayonnaise

In a bowl, combine buttermilk, salt, paprika, garlic powder, onion powder, and black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for best results).

In a separate bowl, mix all-purpose flour with a pinch of salt and pepper.

Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere. Fry chicken in hot oil until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

While the chicken is frying, lightly toast the burger buns in a skillet until golden.

Toast the Buns

Spread mayonnaise on the bottom bun, add a piece of fried chicken, top with lettuce and tomato slice, and finally place the top bun.

Prepare fries according to package instructions. Serve alongside the sandwich.

boneless chicken thighs

leafy lettuce

fries

Cut the boneless chicken breasts into strips and place them in a bowl.

In a separate bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.

In another bowl, beat the eggs and mix in the milk. Combine this with the dry ingredients to create a batter.

Combine Wet Ingredients

In a large frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each chicken strip into the batter, ensuring it is fully coated.

Coat the Chicken Strips

Carefully place the coated chicken strips into the hot oil and fry for about 5-7 minutes or until golden brown and cooked through.

Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Drain and Serve

Boneless chicken breasts

Cornstarch

Black pepper

Garlic powder

Paprika

Eggs

Vegetable oil

In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk and egg. Combine the wet and dry ingredients until smooth.

Prepare the Batter

Insert a wooden stick into each hot dog, ensuring it is secure.

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Dip each hot dog into the batter, ensuring it's fully coated.

Carefully place the coated hot dogs into the hot oil, frying in batches until golden brown, approximately 3-4 minutes.

Remove the corn dogs from the oil and place them on paper towels to drain. Serve hot with your favorite dipping sauces.

Korean Corn Dog (takis)

Fried Chicken With Grilled Onions

Korean Corn Dog

Fried Chicken Sandwich With Fries

Fried Chicken Sandwich

Fried Chicken Strips

Corn Dogs