Spicy Chicken Corn Dogs with Homemade Chili Sauce

If you want to add more American recipes to your recipe box, Spicy Chicken Corn Dogs with Homemade Chili Sauce might be a recipe you should try. This gluten free and dairy free recipe serves 8 and costs $1.61 per serving. One portion of this dish contains approximately 13g of protein, 38g of fat, and a total of 555 calories. It works best as a hor d'oeuvre, and is done in about 45 minutes. The Super Bowl will be even more special with this recipe. 10 people have made this recipe and would make i

Ingredients

• 1 ancho chili pepper
• 2 large prunes
• 1 cup beef broth
• 1 cup fire-roasted tomatoes
• 0.25 cup tomato paste
• 1 small onion
• 1 teaspoon molasses
• 2 cloves garlic
• 0.25 cup pumpkin seeds
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 0.5 cup masa harina
• 0.25 cup cornmeal
• 1 cup rice flour
• 1 teaspoon baking powder
• 2 tablespoons brown sugar
• 0.5 teaspoon kosher salt
• 2 large eggs
• 1 juice of lime
• 0.5 cup rice milk
• 5 cups canola oil
• 4 spicy chicken sausage links

Instructions

1. Soak 8 bamboo skewers in water for at least 30 minutes. Set aside. 2. Cut the top of the dried chili and shake out the seeds. 3. Transfer them into a saucepan along with the prunes, broth, tomatoes, tomato paste, onion, molasses, garlic, pumpkin seeds, cumin, and oregano. Bring the mixture to a boil over high heat and cook for 2 minutes; then lower the heat to a simmer and cook for 20 minutes more. 4. Using an immersion blender, puree the mixture until completely smooth. Return to the heat and simmer, uncovered, for another 15 to 20 minutes. (If you dont have an immersion blender, carefully ladle the sauce into a food processor, and process until smooth, working in batches; then return to the pot.) Set the sauce aside until ready to serve with the corndogs, or if you are making this ahead of time, once the sauce has cooled, transfer it to a container and refrigerate. 5. In a mixing bowl, combine the masa harina, cornmeal, cup of the rice flour, baking powder, brown sugar, and salt and mix to combine. 6. Add the eggs, one at a time, mixing well to combine. 7. Add the rice milk and lime juice and mix to combine. The mixture should resemble a thick pancake batter; if more milk is needed, add by the tablespoonful. Cover and refrigerate the mixture if you are not going to be frying right away. 8. When you are ready to cook, heat the oil in a saucepan until it registers 350F on a deep-frying thermometer. While the oil is heating, place the remaining rice flour on a paper plate and set aside. 9. Cut each chicken sausage in half crosswise, to make eight pieces. 10. Roll each piece of sausage in the rice flour to lightly coat. Thread the moistened bamboo skewers through the sausage pieces, so that the tips of the skewers are not quite poking out the top. Holding it by its skewer, dip a floured sausage piece into the batter, until it is completely coated. Carefully lift the stick and hold it over the bowl for a few seconds, allowing any excess batter to drip off. Repeat with another skewer. Carefully place two corn dogs into the hot oil and cook until they are crusty on the outside, and dark golden brown, 3 to 4 minutes. 11. Drain on paper towels and keep warm. Repeat with each skewered sausage, allowing the oil to return to 350F in between. 12. Serve immediately with the chili.