Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 all-beef hot dogs, patted dry
- 8 wooden sticks/skewers
- 2 quarts neutral oil (peanut, canola, or vegetable), for frying
- 1/2 cup all-purpose flour, for dredging
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp fine salt
- 1 large egg
- 1 cup cold buttermilk
- Yellow mustard, for serving
Do This
- 1. Skewer hot dogs; pat them very dry and refrigerate while you mix batter.
- 2. Whisk dry ingredients; whisk egg and buttermilk; combine into a thick batter. Rest 10 minutes.
- 3. Heat 2–2 1/2 inches of oil to 350°F in a deep pot; set a rack-lined sheet pan nearby.
- 4. Dust hot dogs lightly with flour; pour batter into a tall glass for easy dipping.
- 5. Dip and twirl each dog to coat; fry 2–3 at a time until deep golden, 3–4 minutes.
- 6. Drain on rack; keep warm in a 200°F oven while frying remaining dogs.
- 7. Serve hot with plenty of yellow mustard for dunking.
Why You’ll Love This Recipe
- Classic state fair flavor with a lightly sweet, super-crispy cornmeal crust.
- Thick batter clings beautifully, giving you that picture-perfect corny dog shape.
- Simple pantry ingredients; no specialty tools required beyond a thermometer.
- Great for parties and game day—cook in batches and keep warm in the oven.
Grocery List
- Produce: None required (optional: jalapeños for a spicy variation)
- Dairy: Buttermilk, 1 large egg
- Pantry: All-beef hot dogs, yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, fine salt, neutral frying oil, yellow mustard, wooden sticks/skewers
Full Ingredients
For the Corny Dogs
- 8 standard all-beef hot dogs (about 14–16 oz total)
- 8 wooden sticks or skewers
- 1/2 cup all-purpose flour, for dredging
For the Batter
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp fine salt
- 1 large egg
- 1 cup cold buttermilk
For Frying & Serving
- 2 to 2 1/2 quarts neutral oil (peanut, canola, or vegetable), enough for 2–2 1/2 inches depth
- Yellow mustard, for dunking
Step-by-Step Instructions
Step 1: Prep the franks and skewers
Pat the hot dogs very dry with paper towels—this helps the batter adhere. Insert a wooden stick into each hot dog, leaving a comfortable 4–6 inch handle. Lay the skewered dogs on a plate and refrigerate while you mix the batter; slightly chilled dogs hold batter better.
Step 2: Mix the cornmeal batter
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the egg and cold buttermilk until smooth. Pour the wet into the dry and whisk just until combined—the batter should be thick, like heavy pancake batter that slowly ribbons off a spoon. If it seems too thick, whisk in 1–2 tbsp additional buttermilk; if too thin, sprinkle in a bit more cornmeal. Let the batter rest 10 minutes to hydrate.
Step 3: Heat the oil
Pour 2–2 1/2 inches of oil into a heavy, deep pot (Dutch oven or deep skillet) and clip on a thermometer. Heat to 350°F over medium heat. Set a wire rack over a rimmed baking sheet for draining. Pour the rested batter into a tall glass (pint glass or measuring cup) to make dipping easy.
Step 4: Dredge and dip
Spread 1/2 cup flour on a plate. Working one at a time, roll each skewered hot dog lightly in flour, tapping off excess. Dip into the tall glass of batter, submerging fully, then pull straight up while twisting the stick to encourage a smooth coat and prevent drips. If needed, use a spoon to patch any thin spots quickly before frying.
Step 5: Fry until deep golden
Carefully lower 2–3 battered dogs into 350°F oil, holding the stick and easing them in, then gently rotate for the first 10–15 seconds to set an even shell. Fry 3–4 minutes, turning occasionally, until the crust is deep golden brown and crisp. Maintain the oil at 340–360°F; adjust the heat between batches as needed.
Step 6: Drain and keep warm
Transfer fried corny dogs to the rack to drain. If cooking multiple batches, keep finished dogs warm in a 200°F oven (uncovered) while you fry the rest so they stay crisp.
Step 7: Serve hot with mustard
Serve immediately with plenty of classic yellow mustard for dunking. The contrast of tangy mustard with the slightly sweet, crunchy cornmeal crust is essential to that state fair bite.
Pro Tips
- Dry and chill the hot dogs: Moisture prevents batter from sticking. A brief chill helps the coating cling.
- Use a tall glass for dipping: It gives full, even coverage without wrestling in a shallow bowl.
- Batter thickness matters: Too thin slides off; too thick gets doughy. Aim for heavy pancake batter.
- Manage oil temperature: Fry at 350°F. Let the oil recover between batches for consistent color and crunch.
- Rotate early: A gentle spin when the dog first hits the oil prevents a flat side and creates an even shell.
Variations
- Jalapeño-Honey: Whisk 1 tbsp honey and 1–2 tbsp finely minced pickled jalapeños into the batter.
- Cheddar Corny Dogs: Fold 1/2 cup finely shredded sharp cheddar into the batter for a richer crust.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour; verify your hot dogs are gluten-free.
Storage & Make-Ahead
Cooked corny dogs keep in the refrigerator for up to 3 days. Reheat on a rack at 375°F for 10–12 minutes, or air-fry at 360°F for 6–8 minutes until hot and crisp. To freeze, cool completely, freeze on a sheet pan until solid, then store in a freezer bag for up to 2 months; reheat from frozen at 375°F for 15–18 minutes (air fryer 360°F for 10–12 minutes). Batter is best used within 1 hour; if holding longer, refrigerate up to 8 hours and whisk in a small pinch of baking powder just before frying to refresh the lift.
Nutrition (per serving)
Approximate for 1 corny dog with 1 tbsp mustard: 400 calories; 24 g fat; 34 g carbohydrates; 12 g protein; 2 g fiber; 900 mg sodium. Values will vary based on hot dog brand and oil absorption.
