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Corn Dog Recipe with crispy, golden coating made from simple pantry staples. This easy method delivers carnival-style results with a hint of sweetness in just 30 minutes!
🎡 These hand-dipped fried corndogs are crispy on the outside and cooked to perfection on the inside. You will be so surprised how easy it is to make homemade corndogs that taste better than the ones from the fair!
Table of Contents
Why I Love Making Corn Dog Recipe
There’s nothing quite like biting into a freshly fried corn dog with that satisfying crunch giving way to a juicy sausage center. What makes these homemade corn dogs stand out is the perfectly balanced batter that creates an incredibly crispy coating while maintaining that perfect balance.
The combination of cornmeal and flour delivers authentic fair-style results every single time, and you can make them in less time than it takes to drive to the nearest food truck.
I love that this recipe gives you complete control over quality. Choose premium hot dogs, adjust the sweetness level, and serve them fresh from the oil at perfection. Plus, kids absolutely adore helping to dip the hot dogs and watching them transform in the hot oil!
🩷 Melissa
This corn dog recipe uses pantry staples you likely already have on hand. With just cornmeal, flour, eggs, and milk, you can create that iconic crispy coating that rivals any fair or carnival treat.
Unlike store-bought versions, you control every ingredient. Choose your favorite hotdog brand, adjust the sweetness level, or experiment with different dipping sauces to create your perfect corn dog experience.
The combination of cornmeal and all-purpose flour creates the ideal texture – crispy on the outside with just the right amount of structure to stay put on the stick.
Feautured Review
Lisa ⭐️⭐️⭐️⭐️⭐️
April 25, 2024
So delicious and easy!
Best Corn Dog Recipe
Equipment
- Food thermometer long, digital for deep frying and candy
Ingredients
- 1 package hotdogs, I like Hebrew National.
- 10-14 popsicle sticks or sucker sticks
- 2 quarts of oil for frying, such as vegetable, corn, or canola oil
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups whole milk
Instructions
- Remove the hotdogs from the package and cut them in half. (See photos for orientation of cut.)1 package hotdogs
- Poke a popsicle or sucker stick into the cut end of each hotdog, pushing it at least half way into the hot dog. Place them on a paper towel-lined, rimmed baking sheet.10-14 popsicle sticks or sucker sticks
- Add your oil to a large Dutch oven or high-walled cast iron skillet, and place it over medium-high heat to start heating. If you have a paddle thermometer, you can clip it to the side to see the temperature. I do recommend using a thermometer for best results!2 quarts of oil for frying
- In a medium mixing bowl, add the cornmeal, flour, sugar, baking powder, and salt. Whisk to combine.1 cup cornmeal, 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
- Add the eggs and milk and stir to combine well.2 large eggs, 2 cups whole milk
- Place part of the cornmeal batter in a tall drinking cup.
- When the oil has reached 350° to 375°F, grab the corndog by the stick and dip it into the cup of batter. Remove it from the batter and place it in the hot oil.
- Repeat with a few more hotdogs so that you have 4-6 in your pan, depending on the size. Don't crowd the pan or add too many!
- Let the corndogs cook for 4-6 minute or until they are a deep golden brown. Use a spider strainer or a wire skimmer to remove the corndogs from the oil and place them on a paper towel-lined baking sheet.
- Repeat with remaining hotdogs until they are all cooked, adjusting your burner temperature as needed to help maintain a steady oil temperature.
- Serve hot with your favorite dipping sauces.
Notes
Nutrition
How to Make Homemade Corndogs
Step 1: Mix up your simple batter.
Step 2: Pat your hotdogs dry and put the sticks in them.
Step 3: When the oil is hot, dip the hotdogs into the batter.
Step 4: Fry until golden brown without crowding the pan. Enjoy!
Substitutions & Variations
Buttermilk Corn Dogs
Swap the whole milk for buttermilk to add tang and extra tenderness to the coating. The acidity in buttermilk creates an incredibly light and crispy texture.
Spicy Corn Dogs
Add 1/2 teaspoon cayenne pepper or 1 tablespoon of your favorite hot sauce to the wet ingredients for a kicked-up version.
Mini Corn Dog Bites
Cut hot dogs into thirds instead of halves for bite-sized appetizers perfect for parties. They cook in about 3-4 minutes.
Gluten-Free Option
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend and add an extra egg to help with binding.
Recipe FAQs
Moisture is your enemy here. Pat the hot dogs completely dry with paper towels before dipping. Any surface water prevents the batter stick properly. You can also try lightly dusting the dried hot dogs with flour before dipping.
Yes! If you made a large batch, let the corndogs cool completely and then store them in an airtight container. They make a great snack for another day. Just reheat them in the oven or air fryer.
Yes! A deep fryer works perfectly for this recipe. Set it to 350-375°F and follow the same frying instructions. The deep fryer actually makes maintaining a steady temperature much easier.
Yes! Mix the batter and store it in the refrigerator for up to 24 hours. Just give it a good stir before using, as the dry ingredients may settle. This makes party prep so much easier.
Expert Tips
- Stick Choices: For corndogs, you can use popsicle sticks, candy apple sticks, or craft sticks. I’ve seen them at Walmart, Target, and Hobby Lobby. I’ve even used chopsticks, which I washed when I was done.
- Best Strainer / Scooper: I have a spider strainer that I use for all of my fried food and love it, you could also use tongs or a slotted metal spoon.
- Use a Tall Glass for Easy Dipping: Transfer your batter to a tall drinking glass rather than dipping from a wide bowl. This makes coating the entire hot dog much easier and uses less batter per dip, giving you more even coverage.
- Maintain Oil Temperature: Use a candy or deep-fry thermometer to monitor your oil and maintain a steady temperature between 350-375°F. If the oil gets too hot, the outside burns before the batter cooks through. Too cool, and you’ll have greasy, soggy corn dogs.
- Don’t Skip the Paper Towel Step: After cutting and before inserting the skewer, pat each hot dog completely dry. This simple step is crucial for getting the batter to coat properly.
- Save That Extra Batter: If you have extra batter left over, don’t toss it! Drop spoonfuls into the hot oil to make hush puppies, or thin it slightly with milk and make cornbread muffins the next day.
More Kid-Friendly Snack Recipes to Consider
Dip Recipes
Orange Marshmallow Fruit Dip Recipe
Snacks for Kids
149+ Summer Snacks: Quick Snacks For Kids
Healthy Snacks
No-Bake Coconut Protein Balls
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Can you use self rising meal and flour? Thanks
I’m sure you can but I don’t know what you would need to change as far as salt and leavening go?
Good flavor but they’re not crispy and there was way too much batter for a single pack of corndogs. If I made them again, I’d cut the recipe in half.
Can I use gluten free flour
Should work great!
Did the gluten free flour work? My kiddo has celiac disease and I think he would love these.
I bet a 1:1 gluten free baking flour would! Maybe add an extra egg?
Thank you for the recipes!
So delicious and easy!
Would this work with avocado oil?
Yep, that’ll work great.