Mike's Chicken Bar
Ingredients
Corn Dogs:
- 8-6" Hot Dogs
- 1 cup All-Purpose Flour
- ⅔ cup Yellow Corn Meal
- 2 Tbsp Sugar
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Kosher Salt
- 1 cup Soy Milk
- 1 Egg beaten
- Canola or Vegetable Oil, for frying
- Wooden Skewers
Crunchy Coated Schnitzel
- 4 Large Chicken Breast, sliced in half horizontally
- 1 ½ cups All-Purpose Flour
- 1 ½ Tbsp Salt
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- ½ Tbsp Sweet Paprika
- 4 Eggs beaten
- 6 cups Corn Flakes, or Corn Flake Crumbs
- Canola Oil for frying
Instructions
Corn Dogs:
- In a large bowl whisk flour, sugar, cornmeal, baking powder, baking soda and salt. Add soy milk and egg, and whisk until smooth batter is formed. Set aside.
- Pour oil into an 8 qt pot or Wok to a depth of 2".Heat over medium high heat until a deep-fry thermometer reads 350 degrees F.
- Cut hot dogs in half to form 2 - 3" sections, skewering each piece.
- Dip skewered dogs into batter and fry until golden brown about 2-3 minutes. Transfer finished corn dogs to paper towels to drain. Repeat with remaining dogs.
Crunchy Coated Schnitzel:
- In a mixing bowl combine all dry ingredients (besides for cornflakes) and mix with a whisk until incorporated.
- In a separate bowl add beaten eggs then add sliced chicken breast
- Slowly add dry mixture to egg and chicken until a thick batter is formed around the chicken breast.
- Proceed to take each piece of chicken and dip into the cornflakes. Set aside on a sheet pan or wire rack.
- Pour oil to a depth of "2 into an 8 qt pot or Wok over medium high heat until a deep fry thermometer reads 350.
- Slowly add coated chicken breast 1 by 1 being careful not to overcrowd or overlap in the pan. Fry until golden brown for about 3 minutes. Set aside on paper towel to drain. Repeat with remaining chicken breast.