This recipe appears in:Bacon-Wrapped Hot Dogs with Avocado, Tomato, Onion, Mayonnaise, and Potato Chips
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 8 natural casing hot dogs
- 8 strips thick-cut bacon
- 2 quarts peanut oil
- 8 hot dog buns, toasted or steamed
- 1 avocado, diced
- 1 small white onion, diced
- 1 large tomato, diced
- 3 to 4 pickled jalapeño peppers, diced
- 1 tablespoon juice from 1 lime
- Kosher salt
- 1 cup mayonnaise
- 1 small bag potato chips, crushed
- 1 cup chopped fresh cilantro leaves
Wrap each hot dog with bacon in a spiral pattern, securing ends of bacon with toothpicks. In a deep fryer, wok, or Dutch oven, heat peanut oil to 350°F. Add hot dogs and cook until bacon is crisp, about 4 minutes. Transfer to a paper towel-lined plate.
Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.
Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro. Serve immediately.