Brad's hand dipped, chili cheese corndogs

Name: Brad's hand dipped, chili cheese corndogs
Yield: 24 dogs
Ingredients: 24 dogs of choice; For the batter; 2 cups ap flour; 2 cups cornmeal; 2 tbs baking powder; 1 tsp salt; 1 tsp granulated chicken bouillon; 1/2 tsp smoked paprika; 1/2 tsp white pepper; 3/4 cup white sugar; 2 cups milk; 2 tbs honey; 2 eggs; Other ingredients; Preferred chili; slices Lime; Shredded cheddar cheese; Sour cream; Brad's roasted chiles; Kabob skewers

Posted on March 4, 2022

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As for the number of servings that can be served to make Brad's hand dipped, chili cheese corndogs is 24 dogs. So make sure this portion is enough to serve for yourself and your beloved family.

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Well skunkmonkey101, all of your hotdog recipes finally got to me... all joking aside, I made this as a very large batch. Then individually froze on baking sheets. Made a batch of chili, and froze in small cups. Great after school snacks. I used 3 kinds of dogs. Cheddarwurst, jalapeño cheese smoked sausages, and German smoked sausages. I cooked in a deep fryer. But can be done in a pot.

Ingredients and spices that need to be prepared to make Brad's hand dipped, chili cheese corndogs:

24 dogs of choice
For the batter
2 cups ap flour
2 cups cornmeal
2 tbs baking powder
1 tsp salt
1 tsp granulated chicken bouillon
1/2 tsp smoked paprika
1/2 tsp white pepper
3/4 cup white sugar
2 cups milk
2 tbs honey
2 eggs
Other ingredients
Preferred chili
slices Lime
Shredded cheddar cheese
Sour cream
Brad's roasted chiles
Kabob skewers

Steps to make a Brad's hand dipped, chili cheese corndogs

Heat your deep fryer to 360 degrees. If you are doing in a pot, keep a candy thermometer close. It is important to keep the oil at a constant temperature.

For the batter, mix all dry ingredients, then incorporate the wet ones. Bring to a thick pancake batter.

This was the tricky part. The first couple stuck to the basket. Then opened and pulled the batter off. So after trial and error, this was my solution. Most important, dry the surface of the dogs with paper towels.

Take half a skewer, insert in dog. Place batter in a tall, skinny, wide mouthed quart jar. Dip dog in batter and roll to coat. Coat up the stick. Let dog drain excess batter. Turn 180 degrees and let batter run the other way for a few seconds. As close to the oil as you can handle, hold the tip of the battered dog in the oil. Do this about 10 seconds. The tip of the dog won't stick to the basket. Gently drop in. Immediately set a time for 3 minutes.

After a minute hold tip of dog down that is wanting to float. Use a long fork or spoon.

Drain on paper towels.

Garnish with desired ingredients. Enjoy