Chicken Hot Dog Recipe – Homemade & Easy Indian-Style

Last Updated on 4 months by Neha Deshmukh

Chicken Hot Dog Recipe – Homemade & Easy Indian-Style

Hey everyone! If you’re anything like me, you love a good hot dog. But sometimes, you just crave something a little different, a little more… homemade. That’s exactly how this Chicken Hot Dog recipe came about! I was looking for a fun way to use up some chicken, and honestly, the idea just popped into my head. It’s surprisingly delicious, and a real crowd-pleaser. Trust me, you’ll be making these again and again!

Why You’ll Love This Recipe

This isn’t your average hot dog, that’s for sure! We’re ditching the processed meat and making a flavourful, juicy chicken filling from scratch. It’s a fantastic way to enjoy a classic comfort food with a healthier, homemade twist. Plus, the Indian-inspired spices give it a unique kick that’ll have everyone asking for more. It’s quick enough for a weeknight meal, but special enough to serve at a party.

Ingredients

Here’s what you’ll need to make these amazing Chicken Hot Dogs:

• 2 medium Chicken breast (about 300g)
• 7-8 Garlic cloves
• 1 Small onion
• 1 tsp Paprika powder
• Salt and black pepper to taste
• 3 Hot dog buns
• ?? cup Iceberg lettuce, shredded (about 50g)
• ?? cup Purple cabbage, thinly sliced (about 50g)
• 1 Egg, beaten
• ?? cup All-purpose flour (about 60g)
• ?? cup Cornflour (about 60g)
• 2 tbsp Vegetable oil
• As required Mustard sauce
• As required Softened butter

Ingredient Notes

Let’s talk ingredients! Using good quality chicken breast is key here – it makes all the difference in the final flavour. Don’t skimp on the garlic either; it adds a wonderful aroma.

Now, about that paprika! It’s the secret weapon in this recipe. It gives the chicken a lovely colour and a subtle smoky flavour. You can use sweet paprika for a milder taste, or smoked paprika for a more intense flavour. Feel free to experiment!

And the buns? Well, you have options! While classic hot dog buns work perfectly, you could also use pav – the soft, fluffy Indian bread often used for vada pav. It adds a lovely local touch. I’ve tried both, and honestly, I love them with pav!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chicken mixture. Pop the chicken breast, garlic, onion, paprika, salt, and pepper into your food processor. Pulse until you have a smooth mince. Don’t over-process it, or it can become a bit rubbery.
2. Now, take about 2 tablespoons of the chicken mixture and shape it into a cylinder about 2.5 inches long. Gently flatten it a little – this will be your hot dog filling! Repeat until all the mixture is used.
3. Time for the coating! Dip each chicken filling into the beaten egg, making sure it’s fully coated. Then, roll it in a mix of all-purpose flour and cornflour. This will give you a nice, crispy exterior.
4. Heat the vegetable oil in a pan over medium heat. Carefully place the coated chicken fillings into the hot oil and fry for about 5-7 minutes per side, until they’re golden brown and cooked through. Place them on a kitchen towel to drain any excess oil.
5. While the chicken is frying, let’s get the buns ready. Butter the inside of each hot dog bun and toast them in a pan until they’re nice and crispy.
6. Now for the fun part – assembly! Spread a little mustard sauce inside the toasted bun. Add some shredded lettuce and vinegar-soaked cabbage. Then, carefully place two fried chicken fillings inside.
7. Serve immediately with ketchup and your favourite potato chips. Enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Fry in batches to ensure they get crispy and cook evenly.
• For extra flavour, marinate the chicken mixture with a little ginger-garlic paste for 30 minutes before processing.
• If the chicken mixture feels too soft, add a tablespoon of breadcrumbs to help bind it.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level: For a mild flavour, stick to sweet paprika. For medium heat, add a pinch of cayenne pepper. And if you like it hot, add a finely chopped green chilli to the chicken mixture! My friend loves to add a whole chopped Serrano pepper – she’s fearless!
• Festival Adaptations: If you’re making these for a street food-style event, serve them with a generous dollop of mint-coriander chutney and a sprinkle of chaat masala.
• Gluten-Free: Simply use gluten-free hot dog buns and ensure your cornflour is certified gluten-free.
• Vegan: Unfortunately, this recipe isn’t easily adaptable to a vegan diet, as the main ingredient is chicken.

Serving Suggestions

These Chicken Hot Dogs are fantastic on their own, but they also pair well with:

• A side of crispy onion rings
• A fresh coleslaw
• A simple green salad
• A cooling raita (yogurt dip)

Storage Instructions

Leftover chicken fillings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven until warmed through. It’s best to assemble the hot dogs just before serving to prevent the buns from getting soggy.

FAQs

1. Can I use a different type of meat for this recipe?

Absolutely! You can substitute the chicken breast with ground turkey or lamb. Just adjust the cooking time accordingly.

2. How can I make the chicken mixture less spicy?

Omit the cayenne pepper and use sweet paprika. You can also reduce the amount of garlic if you prefer a milder flavour.

3. What is the best way to get the hot dog buns crispy?

Butter the inside of the buns generously and toast them in a pan over medium heat until golden brown and crispy.

4. Can I prepare the chicken mixture ahead of time?

Yes, you can! Prepare the chicken mixture and store it in an airtight container in the refrigerator for up to 24 hours.

5. What is a good substitute for iceberg lettuce in this recipe?

Romaine lettuce or butter lettuce would work well. You could also use shredded cabbage for extra crunch.

6. How do I make the vinegar-soaked cabbage?

Simply thinly slice purple cabbage and soak it in a mixture of vinegar, sugar, and a pinch of salt for at least 30 minutes. This will soften the cabbage and give it a tangy flavour.