Corn Dog

Juicy chicken sausages coated in a crispy cornmeal batter, deep-fried to golden perfection, creating a savory and satisfying handheld snack reminiscent of classic fairground fare. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 03 Jun 2021 in Recipes Course

New Update

Main Ingredients	Corn meal, Chicken sausages
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	26-30 minutes
Cook time	6-10 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

1 cup cornmeal/polenta
4 chicken sausages
3 tablespoons refined flour (maida)
1 tablespoon sugar
½ teaspoon baking powder
Salt to taste
Black pepper powder to taste
2 eggs
1 cup milk
Oil for deep-frying
Sweet chilli sauce for serving

Method

Mix together cornmeal, refined flour, sugar, baking powder, salt, pepper powder in a tall blender jar.
Add eggs and milk and blend using an electric hand blender into a semi-thick batter. Set aside for 20-30 minutes.
Heat sufficient oil in a kadai.
Halve the chicken sausages and insert a satay stick in each halve.
Dip the sausages in the cornmeal batter and deep-fry in hot oil and crisp. Drain on absorbent paper.
Serve hot with sweet chilli sauce.

#Baking powder #Black pepper powder #Chicken sausages #Eggs #Milk #Oil #Refined flour (maida) #Salt #Sugar #Sweet chilli sauce