All Recipes

J. Kenji’s Hot Dogs


8 natural casing hot dogs

8 strips thick-cut bacon

2 quarts peanut oil

8 Martin's Long Potato Rolls, toasted or steamed

1 avocado, diced

1 small white onion, diced

1 large tomato, diced

3-4 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


Step 1

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.

Step 2

Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.

Step 3

Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro. Serve immediately.

Recipe and Picture by J. Kenji Lopez-Alt
of Serious Eats