These root dogs are named after hot dogs, but they are being prepared completely different. Instead of sausages, long pieces are used chickens that sit on wooden skewers are dipped in corn flour mixed with wheat flour and spices, and deep-fried. Smoked paprika, garlic and mustard powder along with honey give the batter an amazing taste, which goes well with chicken. Fry in large quantities oil, observing the temperature regime so that the root dogs are good fried inside and browned on the outside. Such a treat for chopsticks great for home parties and kids праздничков. 
Time:40 min Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken breasts without bones and skin (approximately 200 gr. each), cut across in half, then – longitudinally in strips 2 cm wide.
- 3/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tbsp. l vegetable oil + additionally for deep fat
- 1.5 tbsp. yellow cornmeal
- 1 tbsp. flour + optional to roll chicken
- 2 tsp mustard powder
- 1.5 tsp baking powder
- 1 and 1/4 Art. whole milk
- 2 large eggs
- 1 tbsp. l honey
- Yellow mustard, for serving
Recipes with similar ingredients: chicken breast, mustard powder, garlic powder, paprika, honey
Recipe preparation:
- Mix pieces of chicken with 0.5 tsp. smoked paprika, garlic powder and a large pinch of salt. Put each piece on the skewer 20 cm long, making sure that they do not come off.
- Fill a medium-sized cauldron or pan with a thick bottom 5 see vegetable oil. Heat over medium heat to 180 ° C for thermometer for deep fat.
- Meanwhile, in a large bowl, combine corn and wheat flour, mustard powder, baking powder, 1 tsp. salt and remaining 1/4 tsp smoked paprika. In a small bowl, beat the milk, eggs, honey and vegetable oil. Stir the milk mixture into flour until obtaining a homogeneous batter. Pour it into a tall glass to it was easier to dunk root dogs.
- Pour some flour onto a plate. Working in batches, keep chicken over skewers and lightly roll in flour by tapping on plates, to pour in excess. Dip the skewers in batter to cover allow the chicken to drain back into the glass. If batter will be too thick, add some water.
- Put the chicken in hot oil along with skewers and fry, turning with tongs until the root dogs are browned and fried inside, 4-5 minutes. Put the chicken on paper towels to excess fat; heat oil again to 180 ° C before frying the next batch of chicken.
- While the chicken is hot, salt it a little. Serve with mustard.
