Dallas: Chicken-Fried with Cream Gravy and Scallions
Dallas is the home of the chicken fried steak, and we couldn’t resist using the same technique on hot dogs.
- 2 tablespoons bacon grease or vegetable oil
- 1 cup plus 2 tablespoons flour, divided
- 1½ cups whole milk
- Salt and pepper
- ½ teaspoon cayenne
- 1 large egg
- ¾ cup buttermilk
- 1 teaspoon baking powder
- 1 package Applegate Organics® The Great Organic Uncured Beef Hot Dog™
- Vegetable oil for frying
- 1 package hot dog buns, toasted
- 3 scallions, thinly sliced on the diagonal
- Heat the fat in a small skillet over medium-high heat, then add 2 tablespoons of the flour, reduce the heat to medium-low and cook, stirring constantly, for 2 minutes.
- Slowly add the milk, stirring constantly to prevent lumps, and bring to a simmer.
- Simmer the sauce until thickened but still pourable, stirring occasionally, about 5 minutes.
- Season with salt and pepper.
- Keep warm while you fry the hot dogs.
- Stir together the remaining 1 cup flour with the cayenne in a shallow bowl.
- In a separate shallow bowl, beat the egg with the buttermilk and baking powder.
- Dip the hot dogs in the seasoned flour, shaking off any excess, then dip them into the egg bath, and once again in the flour.
- Set aside while the oil heats.
- Pour enough vegetable oil into a deep heavy skillet to measure 2 inches.
- Heat until a deep-fry thermometer inserted in the oil reads 375°F.
- Add half of the hot dogs and cook until brown and crispy all over, 3–5 minutes.
- Drain the hot dogs on paper towels, and fry the remaining hot dogs.
- To serve, arrange the fried hot dogs in the toasted buns and top with a generous spoonful of the cream gravy.
- Garnish with a handful of sliced scallions.