No Antibiotics Ever
Our standard is simple: No antibiotics, ever.
Applegate Humanely Raised
Animals deserve to be handled with care and respect.
No GMO Ingredients
Are GMO ingredients good or bad? The jury is out, so we took them out.
Dallas Dog
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.
Ingredients
- 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™ Brand
- Vegetable oil for frying
- 1 package hot dog buns, toasted
- 3 scallions, thinly sliced on the diagonal
Instructions
- 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.
- 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.
