Gold Star Chili's Mini Corn Dogs feature bite-sized, juicy hot dogs encased in a golden, crispy cornmeal batter, delivering a nostalgic treat with a perfect blend of savory and crunchy flavors.
Equipments
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Deep fryer or large pot
- Slotted spoon or spider strainer
- Tongs
- Baking sheet (optional, for draining)
- Paper towels
- Toothpicks or skewers (optional)
Ingredients
- 1 lb (450g) mini hot dogs or cocktail sausages
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup whole milk
- Vegetable oil (for frying)
Ensure you use mini hot dogs or cocktail sausages that are high-quality and evenly sized for consistent cooking. The cornmeal should be fresh to maintain its natural flavor and gritty texture, while the all-purpose flour helps create a light, crispy batter. Baking powder is essential for the batter's fluffiness, so accurate measurement is crucial to avoid a dense coating. Whole milk and a fresh egg balance moisture and binding, ensuring the batter adheres smoothly to the hot dogs. Your Mini Corn Dogs from Gold Star Chili copycat menu promise a golden, crispy crust with juicy, savory bites inside, mimicking the perfect combination of texture and flavor.
Instructions
- Pat mini hot dogs dry with paper towels and set aside.
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
- In another bowl, whisk egg and milk until combined.
- Pour wet ingredients into dry ingredients; whisk until a smooth batter forms.
- Preheat oil in deep fryer or large pot to 350°F (175°C).
- Insert toothpicks or skewers into mini hot dogs, if using.
- Dip each mini hot dog into batter, coating completely.
- Carefully lower coated hot dogs into hot oil using tongs.
- Fry in batches, turning occasionally, until golden brown (about 2-3 minutes).
- Remove with slotted spoon or spider strainer.
- Drain cooked mini corn dogs on a baking sheet lined with paper towels.
- Serve warm with desired dipping sauces.
Substitution
Gold Star Chili's Mini Corn Dogs deliver a nostalgic bite-sized snack combining juicy hot dogs with a crispy cornmeal batter. If mini hot dogs or cocktail sausages are unavailable, regular hot dogs cut into smaller pieces can be used as a substitute. Whole milk enhances batter richness, but you can replace it with any dairy or non-dairy milk based on your preference or dietary needs. Vegetable oil for frying should be heated to around 350degF (175degC) to ensure the corn dogs cook evenly without absorbing excess oil. After frying, place the mini corn dogs on paper towels or a baking sheet to drain excess oil and maintain crispiness.
Tips
Ensure your oil temperature remains steady at 350degF (175degC) to achieve the perfect golden and crispy crust without absorbing excess oil. Thoroughly patting the mini hot dogs dry is crucial to help the batter adhere evenly and prevent sogginess during frying. Use tongs or a spider strainer to safely and gently lower and turn the corn dogs, avoiding splashes and uneven cooking. After frying, place the mini corn dogs on paper towels or a baking sheet to drain excess oil, preserving their crispy texture for your enjoyment.
Nutritions
Gold Star Chili's Mini Corn Dogs contain a combination of protein-rich mini hot dogs and carbohydrate-based cornmeal batter, providing a balanced source of energy. Each serving offers essential nutrients like iron and B vitamins from the hot dogs, while the cornmeal contributes dietary fiber and antioxidants. The deep-frying process adds fat content, primarily from the vegetable oil used, affecting the overall calorie count. Your portion size will influence the nutritional impact, with moderation helping to balance enjoyment and dietary goals.
Storage
Store your Gold Star Chili's Mini Corn Dogs in an airtight container and refrigerate within two hours of cooking to maintain freshness. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container, which helps preserve their crispy texture. Reheat in an oven or air fryer at 350degF (175degC) until heated through to restore their golden, crunchy exterior.
Variation or Alternatives
You can substitute buttermilk for whole milk to add a tangy flavor and tender texture to the cornmeal batter. For a gluten-free version, swap all-purpose flour with a gluten-free flour blend that maintains similar consistency. Experiment by adding spices like smoked paprika or cayenne pepper to the batter for a subtle smoky or spicy kick. If you don't have a deep fryer, shallow frying in a heavy skillet works well--just be sure to monitor oil temperature closely for even cooking.
Allergies
Gold Star Chili's Mini Corn Dogs contain common allergens such as wheat from all-purpose flour and cornmeal, as well as eggs and milk, which may trigger reactions in sensitive individuals. The mini hot dogs could also contain soy or preservatives like sodium nitrite, often used in processed meats, which some people might be allergic to. It's important to check your specific allergies and ingredient labels before enjoying this snack to ensure it's safe for your consumption.
Why this recipe?
The Mini Corn Dogs menu from Gold Star Chili restaurant is popular due to its perfectly crispy batter and juicy hot dog center, delivering a satisfying bite every time. Its unique combination of flavor and texture appeals to both kids and adults, making it a versatile snack or meal option. The recipe offers a fun and tasty project for food enthusiasts who want to recreate Gold Star Chili's iconic taste at home. You'll enjoy the challenge and reward of making these delicious, crowd-pleasing mini corn dogs yourself.