Start by putting your chicken sausages on wooden sticks, leaving a good handle. Pat them dry with a paper towel to remove any extra moisture. This helps the batter stick!
In a big bowl, whisk together the protein powder, almond flour, xanthan gum, baking powder, baking soda, salt, black pepper, and garlic powder until they're well combined. This is the base for your healthy, crispy coating.
Crack in an egg and slowly stir in the water. Keep mixing until you have a thick, dippable batter that will happily cling to your sausages.
Carefully dip each skewered sausage into the batter, turning to make sure it's fully and evenly coated. Let any extra batter drip off for a couple of seconds. The batter might feel a bit sticky, but just do your best to get a good layer!
Baking: Place them on a prepared baking sheet in an oven preheated to 375°F (190°C) and bake for about 20-25 minutes, or until they're beautifully golden brown.
Air Frying: Pop them in your air fryer at 400°F (200°C) for about 10-12 minutes, flipping them halfway through, until they're golden and crispy.
Let your protein corn dogs cool down for a moment before enjoying. They're amazing fresh but can also be stored in the fridge and warmed up later in the oven or air fryer. Try them with sugar-free ketchup, mustard, or a light chipotle mayo!