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Chicago Style Corn Dogs are a beloved American street food that effortlessly marries the flavors of a savory hot dog with a rich, golden cornmeal batter. This delightful snack, often found at fairs, food festivals, and sporting events, represents a classic piece of American culinary culture. With their irresistible crunch and juicy interior, corn dogs have garnered a fanbase across the nation, making them a staple at summer barbecues and family gatherings alike.

Chicago Style Corn Dogs

Discover the mouthwatering world of Chicago Style Corn Dogs with this easy-to-follow recipe! Experience the perfect blend of savory hot dogs wrapped in a sweet and crispy cornmeal batter, making them an iconic American street food. Perfect for summer gatherings, game days, or family fun, these corn dogs are a hit with both kids and adults.
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Ingredients
  

6 hot dogs (turkey or beef)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon smoked paprika

1 cup milk (or buttermilk for added tang)

1 large egg

1 teaspoon Dijon mustard

Vegetable oil for frying

Optional: ketchup and yellow mustard for serving

Instructions
 

Prepare the hot dogs: Pat the hot dogs dry with a paper towel. This helps the batter stick better. If using wooden skewers, insert a skewer into each hot dog, leaving enough length for easy handling.

    Make the batter: In a mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and smoked paprika. In a separate bowl, combine the milk, egg, and Dijon mustard, then add this mixture to the dry ingredients. Stir until just combined; the batter should be thick.

      Heat the oil: In a deep pot or a heavy skillet, pour vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C).

        Dip and fry: Carefully dip each hot dog into the batter, ensuring it's fully coated. Allow any excess batter to drip off. Gently place the coated hot dog into the hot oil. Fry in batches, avoiding overcrowding, for about 3-5 minutes or until golden brown all over.

          Drain and serve: Use a slotted spoon to remove the corn dogs from the oil. Place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining hot dogs in the same manner.

            Garnish and enjoy: Serve the Chicago Style Corn Dogs hot, with ketchup and yellow mustard on the side for dipping.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6 corn dogs