The Chuck Norris Corn Dog - ★Cooking Recipes★

Undoubtedly the most badass corn dog there ever was. Buckle up your taste buds, 'cause they're in for a wild ride!
Directions for: The Chuck Norris Corn Dog

Ingredients

Batter

1 cup yellow cornmeal

1 cups flour

tsp salt

⅛ tsp black pepper

cup sugar

4 tsp baking powder

1 egg

1 cup milk

Inside

18 slices bacon, cooked but not crispy

Leftover bacon grease

1 cup mayonnaise

1 tsp dry mustard powder

1 lb(s) ground beef

1 tsp cayenne pepper

1 tsp powdered garlic

1 egg white, whisked

2 cups shredded Cheddar cheese

1 cup cheese spread

1 tsp cornstarch

2 Tbsp water

Assembly

4 jumbo hot dogs

5 small hot dogs

Oil, for frying

Salt and pepper

Directions

Batter

1. In a medium bowl combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in egg and milk. Place in fridge 1-2 hours before using.

Inside

1. Mix the leftover bacon grease with the mayonnaise and mustard powder.

2. In a large bowl mix the ground beef, cayenne pepper, and powdered garlic. Incorporate the egg whites. Measure out a sheet of parchment paper that is 12 inches by 12 inches. With a rolling pin flatten the ground beef out on the paper about of an inch thick. Brush mayonnaise and mustard mix on beef. Set aside.

3. In a microwavable bowl add the cheese sauce and shredded cheddar. Heat for two minutes. Mix cornstarch and water together. Place back into microwave for another minute and stir again.

Assembly

1. Place the bacon on top of the ground beef, overlapping each piece. Take the large hot dogs and place in the middle of the beef/bacon. Spoon on cheese sauce over the base layer of the large hot dogs. Add the smaller hot dogs on top of the larger ones. Use remainder of cheese sauce over the hot dogs. Take the parchment and roll the ground beef over the hot dogs. Wrap it as tightly as you can, and pinch the ends of the ground beef together to seal. Use plastic wrap to keep the meat together twisting the plastic wrap at the ends. Place in the fridge and let sit overnight.

2. Preheat the oven to 350F (175C). Preheat oil to 425F (220C).

3. Remove wrapping from meat roll. Cover completely with the corn dog batter. Remove the cage from the deep fryer. Using two large slotted spoons gently lower the corn dog into the oil for 5 minutes. If the fryer is small you may have to use a ladle to bathe the surface in the hot oil. Remove from oil, place on a baking tray, and cook for 20 minutes.

See more: Beef, Cheese, Comfort Food, Eggs/Dairy, Fry, Pork