NUTRITION

SERVINGS

INGREDIENTS

2 links chicken sausages

0.25 cup cornmeal

2 tbsp almond flour

1 large egg

2 tbsp unsweetened almond milk

0.25 tsp baking powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp unsweetened ketchup

0.5 tsp sriracha

PREPARATION

• 1

  Preheat your air fryer to 375°F (190°C) and lightly grease the basket with avocado oil spray.

• 2

  Pat the chicken sausages completely dry with a paper towel and insert a wooden skewer into the end of each link.

• 3

  In a shallow dish, whisk together the large egg and unsweetened almond milk until well combined.

• 4

  In a separate wide glass or dish, whisk the cornmeal, almond flour, baking powder, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Pour the dry ingredients into the wet ingredients and stir until a very thick, smooth batter forms.

• 6

  Dip each sausage into the batter, using a spoon to help coat all sides evenly and letting any excess drip off.

• 7

  Place the coated sausages into the air fryer basket, ensuring they do not touch, and cook for 10-12 minutes until the exterior is golden and crispy.

• 8

  While the corn dogs cook, stir together the unsweetened ketchup and sriracha in a small bowl to create the zesty dipping sauce.