Serve the Corn Dog Pops with mustard, ketchup, ranch or BBQ sauce. Chicken Legs likes mustard. I am more of a ketchup girl. Whatever you decide to serve as a dipping sauce, I guarantee these will be a winner at your tailgating party!
*I used 6-inch wooden skewers. I bought them from Amazon. You can find them here - (skewers)
Corn Dog Pops
- 8 hot dogs
- 1/3 cup flour
- 1 box Jiffy corn bread mix, plus ingredients to make batter
- 32 6-inch wooden skewers
- vegetable/canola oil
Pour oil into a Dutch Oven or large sauce pan to a depth of 2-inches. Heat oil to 350 degrees.
Prepare cornbread batter according to package directions.
Cut hot dogs into 4 pieces. Insert skewer into bottom of each hot dog. Roll hot dogs in flour and then dip into prepared cornbread batter.
Place skewer into hot oil and fry 2-3 minutes, until golden brown. Drain on paper towels.
CONNECT WITH PLAIN CHICKEN