Classic Chicago Hot Dogs with Crispy Idaho Fries
Dive into the classic taste of Chicago with our ultimate Chicago Hot Dogs and crispy Idaho fries! This delightful recipe brings you the iconic flavor born from the Great Depression era when Chicago street vendors crafted this juxtaposition of flavors that represents a symphony of hot and cold, crisp and soft textures. Utilizing Vienna Beef hot dogs nestled in a fluffy, steamed poppy seed bun and crowned with a vibrant medley of toppings, these hot dogs are a culinary tour through Chicago's rich history. Accompanied by golden Idaho potato fries, this dish transitions from street food nostalgia to gourmet delight.
8
Servings
350
Calories
10
Ingredients
Ingredients
beef hot dogs
8 (Vienna brand preferred)
idaho potatoes
2 lbs (unpeeled and straight cut (3 inches long by 1/2-inch thick), washed and towel dried)
hot dog buns
8 (steamed or lightly toasted)
onion
1 cup (chopped)
fresh tomato
1 cup (seeded and cut into wedges)
yellow mustard
1 cup (prepared)
sweet pickle relish
1 cup (prepared)
pickle spears
8 (kosher-style)
hot pepper
to taste (Sport peppers)
celery salt
to taste (sprinkled)
Instructions
1
Preheat the fryer to 350°F (175°C).
2
Fill a large stockpot about 3/4 full with water and bring to a rolling boil. Add the hot dogs, reduce the heat to a simmer, cover, and cook until the hot dogs are plump and heated through, approximately 6 to 8 minutes.
3
Meanwhile, deep fry the sliced unpeeled Idaho potatoes until they are golden brown, which should take about 4 to 6 minutes. Stir occasionally to ensure even browning. Once cooked, remove the fries and allow them to drain on paper towels. Season generously with salt and pepper while still hot.
4
Steam or lightly toast the hot dog buns until soft and slightly warm.
5
Place each cooked hot dog inside the steamed bun. Layer each with 2 tablespoons of chopped onions, fresh tomato wedges, yellow mustard, a generous spoon of sweet pickle relish, a pickle spear, and your desired amount of sport peppers. Lightly sprinkle the top with celery salt for the definitive Chicago flavor.
6
Place each garnished hot dog in the center of a piece of deli wrap. Arrange the freshly prepared fries alongside the hot dogs.
7
Wrap the hot dog and fries bundle tightly in the deli wrap to keep them warm, ensuring the vibrant flavors are retained.
8
Serve and enjoy the authentic taste of Chicago in every bite!
Nutrition Information
15g
Fat
48g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What defines a Classic Chicago Hot Dog?
It consists of a beef hot dog (ideally Vienna brand) in a poppy seed bun, topped with yellow mustard, chopped onions, sweet pickle relish, tomato wedges, a pickle spear, sport peppers, and a dash of celery salt.
What brand of hot dogs is recommended for this recipe?
Vienna Beef hot dogs are preferred to achieve the most authentic Chicago flavor.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What kind of potatoes should be used for the fries?
The recipe calls for 2 lbs of Idaho potatoes for the crispiest results.
How should the Idaho potatoes be prepared before frying?
They should be left unpeeled, straight cut into 3-inch long by 1/2-inch thick strips, washed, and thoroughly towel dried.
What temperature should the fryer be set to?
Preheat your fryer to 350°F (175°C) before adding the potatoes.
How long do you cook the hot dogs in water?
After bringing the water to a boil, reduce to a simmer and cook the hot dogs for approximately 6 to 8 minutes.
How long does it take to deep fry the Idaho fries?
The sliced potatoes take about 4 to 6 minutes to reach a golden brown color.
What is the historical background of the Chicago hot dog?
The style originated during the Great Depression when street vendors created a complex, affordable meal with many toppings.
How should the hot dog buns be prepared?
The buns should be steamed or lightly toasted until they are soft and warm.
How much onion is used per hot dog?
Each hot dog is layered with approximately 2 tablespoons of chopped onions.
How are the tomatoes prepared for the topping?
The tomatoes should be seeded and cut into wedges.
What type of relish is traditional for this recipe?
The recipe uses sweet pickle relish for the authentic sweet-and-savory contrast.
What are sport peppers?
Sport peppers are small, hot peppers used as a staple topping for Chicago-style hot dogs.
Why is celery salt used in this recipe?
Celery salt provides the definitive and essential final flavor note for a Chicago-style dog.
When should the fries be seasoned?
Season the fries generously with salt and pepper immediately after removing them from the fryer while they are still hot.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How much fat is in one serving of this meal?
There are 15 grams of fat per serving.
What is the carbohydrate content of this recipe?
Each serving contains 48 grams of carbohydrates.
How much protein does this meal provide?
One serving provides 10 grams of protein.
What kind of pickle spears should I buy?
The recipe recommends using kosher-style pickle spears.
What is the best way to serve the hot dog and fries together?
Place the garnished hot dog in a deli wrap, add the fries, and wrap the bundle tightly to retain heat.
Is ketchup used on a Chicago Hot Dog?
No, traditional Chicago-style hot dogs use yellow mustard and strictly exclude ketchup.
How much mustard is used for the entire recipe?
The recipe calls for a total of 1 cup of prepared yellow mustard for the 8 servings.
Why do the potatoes need to be towel dried?
Drying the potatoes ensures they get crispy when fried and prevents hot oil from splattering.
What texture profile can be expected from this dish?
The dish offers a symphony of hot and cold temperatures and a mix of crisp and soft textures.
How many total ingredients are used in this recipe?
There are 10 main ingredients included in this Chicago hot dog and fries recipe.
Should I peel the Idaho potatoes?
No, the recipe specifies using unpeeled Idaho potatoes for a more rustic and crispy fry.
What is the order of assembly for the toppings?
Start with the dog in the bun, then add onions, tomato wedges, yellow mustard, relish, a pickle spear, sport peppers, and finish with celery salt.
What is the specific cut size for the fries?
They should be straight cut to 3 inches long and 1/2-inch thick.