Chicago Style Hot Dogs and Fries
Get a taste of the Windy City with this iconic Chicago Style Hot Dogs and Fries recipe, a feast of regional flavors that’s perfect for hot dog purists and food enthusiasts alike. Featuring savory all-beef hot dogs nestled in soft, steamed poppy seed buns, these loaded delights are crowned with vibrant toppings like yellow mustard, sweet pickle relish, chopped onion, tomato wedges, tangy pickle spears, fiery sport peppers, and a dash of celery salt. Paired with golden, twice-fried crispy russet potato fries seasoned to perfection, this recipe marries hearty comfort food with gourmet appeal. Whether you're recreating a street-side classic or introducing friends and family to the signature taste of Chicago, this dish promises bold flavors, a variety of textures, and an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 All-beef hot dogs
- 4 Poppy seed hot dog buns
- 4 tablespoons Yellow mustard
- 4 tablespoons Sweet pickle relish
- 4 tablespoons Chopped onion
- 8 Tomato wedges
- 4 Pickle spears
- 8 Sport peppers
- 1 teaspoon Celery salt
- 2 large Russet potatoes
- 4 cups Vegetable oil
- 1 teaspoon Kosher salt
Instructions
Preheat your oven or an air fryer to 200°F. This will be used to keep your fries warm while preparing the hot dogs.
Cut the russet potatoes into thin strips to make fries. Rinse them in cold water to remove excess starch, then pat them dry with paper towels.
Heat vegetable oil in a deep fryer or a heavy pot to 350°F. Fry the potato strips in batches for 2-3 minutes until tender but not browned. Remove and drain on paper towels.
Increase the oil temperature to 375°F. Return the fries to the hot oil in small batches and cook for another 2-3 minutes, or until they are golden brown and crispy. Remove, drain, and season with kosher salt. Place in the warm oven to keep hot.
Bring a pot of water to simmer over medium heat. Add the all-beef hot dogs and cook for 5-7 minutes until heated through.
Steam the poppy seed buns by placing them over the simmering pot of hot dogs for 1-2 minutes, or until soft and warm. Do not let them get soggy.
Place each hot dog in a steamed bun. Top with 1 tablespoon of yellow mustard, 1 tablespoon of sweet pickle relish, and 1 tablespoon of chopped onion.
Nestle two tomato wedges and one pickle spear alongside the hot dog in the bun.
Add two sport peppers on top of each hot dog and sprinkle everything lightly with celery salt.
Serve the Chicago-style hot dogs immediately, accompanied by your freshly made crispy fries.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 134.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 15.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
