2 cups shredded chicken
3/4 cups BBQ sauce
2 tablespoons ketchup
2 tablespoons yellow mustard
4 wooden skewers
1 cup self-rising cornmeal mix
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1-1/2 cup buttermilk
Canola oil
In a large bowl, mix the shredded chicken with the BBQ sauce, ketchup and mustard.
Portion the seasoned chicken into 4 logs. Place a wooden skewer through each log and freeze the logs for 1 hour.
In a large bowl, combine the cornmeal, flour, sugar and salt. Slowly add the buttermilk, whisking until the mixture is smooth.
In a large Dutch oven, heat the canola oil over medium-high heat until it reaches 350 degrees F.
Dip a chicken log into the batter until it is completely coated. Gently place the chicken into the oil.
Fry for 5 minutes, until golden brown on all sides, turning with tongs if necessary. Place the cooked skewers on a paper towel-lined plate to drain.
Repeat the dipping and frying process until all 4 corn dogs are cooked.
Serve with your favorite dipping sauce.