Is This The Next Billion Dollar Fair Food Idea!!! Chicken Corndog Bleu!!! Chicken Cordon Bleu Part 2

Part 2 Billion dollar Fair food!!! Don’t forget to Like, subscribe and share!!! This is the greatest idea for fair food ever!!!

Chicken cordon bleu is a classic dish that originated in Switzerland and has since become popular in many parts of the world. The name “cordon bleu” is French for “blue ribbon,” which traditionally signifies excellence.

The dish typically consists of a chicken breast that is pounded flat, then wrapped around ham and cheese (often Swiss or Gruyère cheese). The chicken breast is then breaded and either fried or baked until it is crispy and the cheese inside is melted.

Chicken cordon bleu is often served with a creamy sauce, such as a Dijon mustard sauce or a white wine sauce, which complements the flavors of the chicken, ham, and cheese.

While the traditional version of chicken cordon bleu uses ham and cheese as the filling, there are many variations of the dish that incorporate different ingredients to suit different tastes. Some recipes use different types of cheese, such as cheddar or mozzarella, while others add herbs or spices to the filling for extra flavor.

Overall, chicken cordon bleu is a delicious and elegant dish that is perfect for a special occasion or a comforting meal at home.

Fair food refers to the types of food that are commonly found at fairs, carnivals, festivals, and amusement parks. These foods are often indulgent, decadent, and sometimes over-the-top in terms of flavors, portion sizes, and presentation. Fair food is known for being delicious but often not the healthiest choice due to its high calorie, fat, and sugar content.

Some popular fair foods include:

1. Corn dogs: Hot dogs on a stick coated in a cornmeal batter and deep-fried to crispy perfection.
2. Funnel cakes: Deep-fried dough that is drizzled with powdered sugar, chocolate sauce, or other sweet toppings.
3. Cotton candy: Spun sugar that is gathered onto a stick or cone, creating a fluffy and sweet treat.
4. Fried Oreos: Oreo cookies coated in batter and deep-fried, resulting in a warm and gooey dessert.
5. Elephant ears: Flattened dough that is deep-fried and topped with cinnamon sugar or other sweet toppings.
6. Turkey legs: Giant roasted turkey legs that are popular for their size and savory flavor.
7. Kettle corn: Sweet and salty popcorn that is typically made in large kettles at fairs and festivals.
8. Deep-fried pickles: Pickles that are breaded and deep-fried until crispy on the outside and tangy on the inside.

Batter
1 cup warm water
1 tsp sugar
1 tbsp yeast
1 cup AP flower
Mix and let set for 45min to 1 hour

Chapters
intro 00:00- 00:56
Stick 00:56- 01:34
Cheese Sause 02:05- 03:30
batter recipe 03:45- 04:33
Batter CCB 04:33- 05:24
Fry 05:24- 07:03
Taste 07:04- 8:02

Fair food is often associated with nostalgia and fun experiences at events like state fairs, county fairs, and local festivals. While these foods are typically enjoyed in moderation, they have become a beloved part of the fair experience for many people.

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I’d say it’s pretty crunchy hey
everybody Welcome to Chef dad and this
is chicken cordon
blue well how’s this chicken cord on
Blue chicken cord on Blue is breaded and
you’re making a sausage he chicken cord
on Blue is a chicken breast worst part
of the chicken in my opinion you cut it
in half not all the way through you fold
it open you beat the hell out of it you
put some ham in it put some Swiss in it
you put it back together you Stitch it
up you dredge it in egg flour egg
breadcrumbs and you bake
it it’s pretty much
it this was 3 days worth of work
grinding the chicken thighs which is
much better it gave us a little extra
fat putting the Swiss cheese mixing in
the Swiss cheese and the ham all the
seasonings that we added to this casing
it smoking it so this is going to be a
smoke chicken cord on Blue all right so
we’re going to skewer the
dogs the chicken C
ah you can see I already did that one I
still got a little bit of bent nail
syndrome but not nearly what these ones
have so being as they’re firmly stuffed
and cased all we’re going to do is we’re
going to start the
skewer and we’re going to make it to the
shape that we
want try and keep it right in the
center as best you
can there we go then we’ll get our oil
ready to
go and get them back battered and we’re
going to go traditional we’re going to
do
a uh Italian breadcrumb on the outside
of these corn dogs that what you do need
to make sure is that it will fit in the
container that you choose to so we’re
going to put them in we’re going to spin
it and then we’re going to drop them
down there so looks like we’ll be able
to
fit two at a time in this we could use
this one which is a little bit
bigger but we’re not going to on it but
we’re also going to make a sauce that’s
what I’m going to call it fancy sauce
it’s not mayonnaise and
ketchup I don’t know how to make cheese
sauce we’re going to make a r then we’re
going to add some cheese
and mustard so we’re going to take about
2 tbspoon of butter put it in that pot
we’re going to turn the pot on all right
once you got all
that melt butter melted
down you’re going to go in with about 4
tablespoons of allpurpose flour
just mix it all
up so as you can see that’s what we
turned it into we’re just cooking the
raw out of flour we’re going to go ahead
in with some half and half and I’m going
to continue to whisk as we do
that man I spill fill in this stuff
everywhere once you got that to the
consistency that you want we’re going to
go ahead and we’re going to add in a
nice about 2
tablespoons of some gray Pon or and
while you’re doing that and your heat’s
on super low you’re going to go ahead
and mix in a little bit of
your parmesan
[Music]
cheese give it a taste we’re going to
cover it up and we’re going to slide it
back off the burner and let it sit so
we’re going to go ahead and get this in
here and we’re going to want to fry
these right
about oh
345 well 350 to
375 I want just enough oil in here that
it’s not a pain in the butt okay we’re
going to put one cup into the bottom of
this then we’re going to put in one
teaspoon of sugar and one tablespoon of
yeast dry active yeast and then we’re
going to mix it up and this is just to
bloom that
yeast we’re going to let it sit for 5
minutes all right so we’re going to go
ahead and we’re going to put this flour
in here one cup of
flour and we’re just going to mix this
and we’re going to mix it really good it
needs to be a wet better and it also
needs to have a whole lot of gluten
developed cuz we want this to be sticky
onto the sausages everything I don’t
want to have to struggle to get my
sausage all wrapped up so after we get a
good mix on this we’re just going to let
it sit for 30 minutes so the oil is just
getting up to Temp
350 why do we need it to be 350 so that
it doesn’t just soak up and get soggy we
want a crispy corn dog so we are going
to take our chicken cordon
blue and we’re going to dip it
in get the best full coat that we can
on our
dog then we’re going to take it right
over
here we’re going to roll it in
our breadcrumbs for our chicken cordon
blue make sure we get everything
covered we’re going to take it right
over
here and when you put it in you’re going
to want to spin it for a second
and then once it’s had time to puff up a
little bit we’re just going to drop it
in so everything’s already completely
cooked inside this all we’re looking for
is a golden
brown so we’re going to let it
cook and we’re just going to turn it
every once in a
while oh if it’ll let me then you might
even get these little treats on the side
Chef
snack I don’t know if I’m in the frame
yep there’s the
batter oh nice and
Airy then when you get it to the perfect
golden
brown we’re going to take her
out lift it up let it drip dry then
we’re going to transfer it right over
here to our
rack last corn dog all did up all did up
we’re going to help it along
get a nice covering of all of our
breadcrumbs but whoever makes this in
fair food please send me
some satisfied let her
go man look how puffy that got turn on
her cheese sauce in the back and let it
just warm back up get it to that perfect
golden
brown transfer it on over look at those
things or they crunchy
they look like they
CR this is the first taste of Chef dad’s
chicken coron blue here we
go oh
man that is a
smoked chicken Coro all right let’s give
her a
dip nice thick sauce
all right that’s the
ticket all right everybody thanks for
watching please make sure to give this
video a like And subscribe and hit that
notification Bell so you know every time
I drop a new
video this ain’t your mama’s chicken
cord on Blue Chef dad’s Meat Market
cordon blue this is a French gourmet
meal make the French horrified