Chicken Dogs with Sweet Potato Fries
A delightful twist on classic hot dogs, featuring lean chicken hot dogs paired with crispy sweet potato fries and a refreshing vegetable topping.
Ingredients
For the Sweet Potato Fries
- 1/2 cup panko breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon extra-virgin olive oil
- Kosher salt Kosher salt To taste
- 1 large egg white
- 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick sticks
For the Topping
- 2 ears of corn, husked
- 1/4 cup chopped seedless cucumber
- 1/4 cup chopped orange bell pepper
- Juice of 1 lime
- 1 teaspoon sugar
- 2 tablespoons chopped fresh basil
For the Hot Dogs
- 4 chicken hot dogs
- 2 tablespoons barbecue sauce, plus more for dipping
- 4 pieces potato hot dog buns, split and toasted
Instructions
Preparation
- Place a baking sheet in the oven and preheat to 425°F (220°C).
- In a bowl, mix panko, cumin, paprika, olive oil, and 1 tsp salt.
- Whisk egg white in a medium bowl until frothy.
- Add sweet potato fries and toss to coat, then add the panko mixture and toss again.
- Spread the coated sweet potatoes on the hot baking sheet and sprinkle any remaining crumbs on top.
- Bake until tender and crispy (about 25 minutes).
Cooking
- Preheat a grill to medium-high heat.
- Grill the corn, turning occasionally, until slightly charred (about 6 minutes). Let cool.
- Cut the kernels off the cobs, then toss with cucumber, bell pepper, lime juice, sugar, and ¼ tsp salt.
- Stir in basil and a drizzle of olive oil.
- Grill the hot dogs, turning occasionally and brushing with barbecue sauce, until marked and heated through (about 5 minutes).
- Place hot dogs in buns, top with the corn mixture, and serve with the sweet potato fries and extra barbecue sauce for dipping.
Notes
For customizable toppings, consider adding jalapeños or ranch dressing. Store leftovers in airtight containers, with fries stored separately.