Seriously good cookware. Shop the Twisted collection now

Chicken Corndog Dippers

Order from Twisted London now!

There's a new boy in town and he's brought all his friends with him! They make great party guests, bring them along and they'll be the belles of the ball.

Directions

Chicken Corndog Bleu

  1. Butterfly then bash out your chicken breast so it lies flat, then cut in half. Lay cheese over the top, then sheets of ham. Roll up into a scroll, put a stick inside it and wrap tightly in cling film. Place them in the freezer for 2 hours.
  2. Add the mayonnaise, sour cream, American mustard, wholegrain mustard, hot sauce, honey, white wine vinegar and salt in a bowl and stir to combine. Set to one side in the fridge.
  3. Combine your dry ingredients in a large bowl. Make a well in the middle and add your egg, vegetable oil and milk. Whisk to combine into a totally smooth batter.
  4. Fill a large sturdy pan a third of the way with vegetable oil and heat to 170C.
  5. Dip your chicken in the batter mixture and transfer immediately to the hot oil. Fry for 3 mins until the chicken is cooked through and the batter is crisp and golden.
  6. Serve with mustard dipping sauce.

Chicken Parm Corndog

  1. Butterfly then bash out your chicken breast so it lies flat, then cut in half. Lay your mozzarella cheese over the top and roll up into a scroll, put a stick inside it and wrap tightly in cling film. Place them in the freezer for 2 hours.
  2. Fry off your onion and garlic in plenty of olive oil. Add your chopped tomatoes, oregano, salt and pepper and cook down for half an hour. Set aside.
  3. Combine your dry ingredients in a large bowl. Make a well in the middle and add your egg, vegetable oil and milk. Whisk to combine into a totally smooth batter.
  4. Fill a large sturdy pan a third of the way with vegetable oil and heat to 170C.
  5. Dip your chicken in the batter mixture and transfer immediately to the hot oil. Fry for 3 mins until the chicken is cooked through and the batter is crisp and golden.
  6. Serve with your tomato sauce to dip.

Chicken Fajita Corndog

  1. Place your chicken chunks in a large bowl. Add the paprika, cumin, coriander, onion powder, thyme, garlic, cayenne and salt and combine with your hands so it is fully coated in the mix.
  2. Place your chicken chunks on a skewer and compress with cling film. Marinade in the fridge for at least 4 hours, ideally overnight.
  3. Put your milk and evaporated milk in a sauce pan over a medium heat. Coat your cheese in cornflour, then put in the pan along with the hot sauce. Bring to a boil, then simmer for 5 mins whisking all the while. Keep warm.
  4. Combine your dry ingredients in a large bowl. Make a well in the middle and add your egg, vegetable oil and milk. Whisk to combine into a totally smooth batter.
  5. Fill a large sturdy pan a third of the way with vegetable oil and heat to 170C.
  6. Dunk your chicken sticks in the batter and transfer immediately to the hot oil. Fry for 3 mins, until your batter is golden and your chicken is cooked through. 
  7. Serve with your cheese sauce.