Big Top Corn Dogs Recipe

• 8 x chicken franks
• 1/4 c. flour
• 1 pkt (8-ounces) corn muffin mix
• 2 x Large eggs
• 1 c. lowfat milk vegetable oil for deep frying
• 8 x wooden lollipop or possibly caramel-apple sticks

1. Pierce each frank in several places with a fork.
2. Roll in flour and set aside.
3. In a mixing bowl combine corn muffin mix, Large eggs and lowfat milk; mix thoroughly.
4. In large fryer or possibly deep, heavy skillet, heat 1 1/2 inches of vegetable oil to 375F or possibly till bread cube sizzles in it.
5. Dip each frank in batter, coating proportionately.
6. Place gently into oil; cook 3-4 at one time, turning till golden all over.
7. Drain on paper towels.
8. Place corn dogs on lightly-oiled shallow baking sheet and bake at 375F for 8 min or possibly till thoroughly heated.
9. Insert stick at least 2-inches into corn dog.
10. Serve with mustard and ketchup.

chicken, flour, corn, eggs, vegetable oil, wooden lollipop

Taken from cookeatshare.com/recipes/big-top-corn-dogs-84476 (may not work)