Chicharrones Fried Jalapeño Corn Dogs

Chicharrones Fried Jalapeno Corn Dogs on a plate.

May 16, 2022 1 min read

Every once in a while, you find an appetizer that exceeds all expectations and has guests clamoring for a recipe.

This one is slightly spicy, crunchy, and a crowd favorite during summer hangouts with the family.

It's not keto, paleo, or gluten-free, but it's a great decadent treat! And the pork rind batter adds a great, bacon-y punch to an already delicious dish.


  • 1 & 1/4 cups all purpose flour
  • 1 & 1/2 cups corn meal
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1/2 cup pork rinds (chicharrones), crushed
  • 1/4 cup jalapeños, diced
  • 1 tbsp baking powder
  • 1 egg, beaten
  • 1 tbsp  honey
  • 1 tbsp vegetable oil
  • 1 & 1/2 cup milk
  • 10 hot dogs, halved
  • 2 quarts frying oil


  1. Heat up frying oil in a large, cast iron pot to 350 degrees.
  2. While the oil heats up, mix the flour, corn meal, salt, sugar, crushed pork rinds, baking powder, and diced jalapeños in large bowl.
  3. To the bowl of dry ingredients, fold in beaten egg, honey, milk, and 1 tbsp of vegetable oil. Mix well!
  4. After cutting the hot dogs in half, dip them into the batter to coat.
  5. In batches, add the battered hot dogs to the oil and cook for 2-3 minutes until golden brown.
  6. Remove from the corn dog bites from the oil and let 'em dry and cool on a paper towel-lined plate.
  7. Try your best to wait until they're cooled off! No one wants a burnt tongue.


30 minutes


10 servings (about 20 corn dogs total)