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When you think of fairs and carnivals, the tantalizing scent of fried food wafts through the air, beckoning you to indulge in a myriad of delicious treats. Among these, the Chicago-style corn dog stands out as a beloved classic, capturing the hearts (and stomachs) of both locals and visitors. These delightful snacks, featuring a juicy hot dog encased in a thick, golden batter, are not just a staple at state fairs but also a cherished part of Chicago's vibrant street food culture.

Chicago Style Corn Dogs

Savor the taste of the fair at home with our Chicago-style corn dogs recipe! This delicious treat features juicy hot dogs wrapped in a fluffy, golden batter, perfect for family gatherings or a fun dinner. Discover step-by-step instructions, ingredient tips, and creative serving ideas that will impress everyone. Click through to explore how to make these carnival favorites that are sure to be a hit with kids and adults alike!
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Ingredients
  

6 hot dogs

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 cup buttermilk

1 large egg

1 teaspoon mustard (for extra tang)

Wooden skewers (6 to 8 inches long)

Vegetable oil (for frying)

Ketchup and yellow mustard (for serving)

Instructions
 

Prepare the Hot Dogs: Pat the hot dogs dry with a paper towel. Insert a skewer into each hot dog, pushing it in halfway to make a sturdy handle. Set aside.

    Make the Batter: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, black pepper, and garlic powder. Mix well.

      Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and mustard until smooth. Gradually stir the wet mixture into the dry ingredients until just combined (don’t overmix). The batter should be thick.

        Heat the Oil: In a deep pot or heavy skillet, heat the vegetable oil to 350°F (175°C). You’ll need enough oil to fully submerge the corn dogs while frying.

          Coat the Hot Dogs: Dip each skewered hot dog into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.

            Fry the Corn Dogs: Carefully place the coated hot dogs in the hot oil, a few at a time to prevent overcrowding. Fry until golden brown, about 4-5 minutes, turning occasionally for even cooking.

              Drain and Cool: Remove the corn dogs from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

                Serve: Serve the corn dogs hot with ketchup and yellow mustard on the side for dipping.

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

                    - Presentation Tips: Serve the corn dogs in tall cups or jars for a fun carnival-style look, and garnish with extra mustard and ketchup on the side for colorful dipping options. Enjoy!