The NugDog by Grumble

Behold the lovechild of a chicken nugget and a hot dog: The NugDog.

Behold the lovechild of a chicken nugget and a hot dog: The NugDog.  (Grumble)

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Can't decide between a chicken nugget and a hot dog? Enjoy two of your favorite fast foods in one with this delicious, deep-fried mashup: The NugDog. Like what you see? Check out more recipes from Grumble. 


  • 1 lb boneless, skinless chicken breasts or ground chicken
  • ¼ cup cold water
  • 2 teaspoons salt
  • 2 teaspoons honey
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 egg, beaten
  • 1 cup all purpose flour, plus more flour as needed
  • 2 tablespoons corn starch
  • ½ cup ice cold soda water


To prep chicken

  • Dice the chicken and place in the bowl of a food processor. Add the water, salt, honey, onion powder, mustard, black pepper and garlic. Pulse the mixture in short bursts until finely chopped.
  • Spread the chicken mixture on plastic wrap forming a line that is ½-¾ of an inch thick and ½-¾ of an inch wide.
  • Use the plastic wrap to for the mixture into a cylinder. Roll the plastic wrap tightly around and secure the ends with string
  • Tie into links by tightening string around the cylinder every 6 inches. Place the links into the freezer to firm for about 30 minutes.

To prep batter

  • Combine flour, corn flour, a pinch of salt, pepper and one egg, whisk well to combine. Stir in ½ cup ice cold soda water.
  • Remove links from the freezer and use scissors to carefully cut off plastic wrap.
  • Lightly coat the frozen chicken dogs in flour, pat off any excess. Dip the nuggets into the batter until fully coated.

Fry it up

  • Deep-fry the NugDogs, 2 or 3 at a time, in 375 degree oil for 6-8 minutes-- or until browned and crispy.
  • Drain on a cooling rack, sprinkle with salt and serve immediately with your favorite fixings.