The NugDog by Grumble

Can't decide between a chicken nugget and a hot dog? Enjoy two of your favorite fast foods in one with this delicious, deep-fried mashup: The NugDog. Like what you see? Check out more recipes from Grumble. 

Cook Time:25 min

Prep Time:20 min

Total Time:45 min

Servings: 4

Ingredients:

1 lb boneless, skinless chicken breasts or ground chicken

? cup cold water

2 teaspoons salt

2 teaspoons honey

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 egg, beaten

1 cup all purpose flour, plus more flour as needed

2 tablespoons corn starch

? cup ice cold soda water

Preparation:

Dice the chicken and place in the bowl of a food processor. Add the water, salt, honey, onion powder, mustard, black pepper and garlic. Pulse the mixture in short bursts until finely chopped.

Spread the chicken mixture on plastic wrap forming a line that is ½-¾ of an inch thick and ½-¾ of an inch wide.

Use the plastic wrap to for the mixture into a cylinder. Roll the plastic wrap tightly around and secure the ends with string

Tie into links by tightening string around the cylinder every 6 inches. Place the links into the freezer to firm for about 30 minutes.

Combine flour, corn flour, a pinch of salt, pepper and one egg, whisk well to combine. Stir in ½ cup ice cold soda water.

Remove links from the freezer and use scissors to carefully cut off plastic wrap.

Lightly coat the frozen chicken dogs in flour, pat off any excess. Dip the nuggets into the batter until fully coated.

Deep-fry the NugDogs, 2 or 3 at a time, in 375 degree oil for 6-8 minutes-- or until browned and crispy.

Drain on a cooling rack, sprinkle with salt and serve immediately with your favorite fixings.