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Make crispy, golden corn dogs at home with this easy Corn Dog Recipe that delivers fair-quality results using simple ingredients. Perfect for family fun, it’s like having yummy carnival food in the comfort of your own home!

top view of a plate of corndogs with a bowl of ketchup next to it


 

🎡 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

corndog being dipped into ketchup.
Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 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.

A white plate of mini corn dogs, made from a classic corn dog recipe, sits on a checkered napkin and wooden board, with a small bowl of ketchup nearby.
4.34 from 3 votes

Homemade Corn Dog Recipe

By: Melissa Griffiths
Make crispy, golden corn dogs at home with this easy Corn Dog Recipe that delivers fair-quality results using simple ingredients. Perfect for family fun, it's like having yummy carnival food in the comfort of your own home!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8
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Equipment

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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.)
  • 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. 
  • 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!
  • In a medium mixing bowl, add the cornmeal, flour, sugar, baking powder, and salt. Whisk to combine.
  • Add the eggs and milk and stir to combine well.
  • 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

Hot Dog Size: I like using half a hotdog for corndogs. They are an easier size to work with, a good size for my kids to eat, and I just prefer them. You can use a whole hot dog if you like. 
Honey Drizzle: Sometimes, I drizzle the hot corndogs with a bit of honey, and it’s so good!
Pat Hotdogs Completely Dry: Moisture is the enemy of good batter adhesion. After cutting your hotdogs, pat them thoroughly dry with paper towels. Any surface moisture will cause the batter to slide off during frying, leaving you with naked hotdogs.
Cornmeal Love: I love a good cornmeal batter! Cornmeal adds great color, texture, and flavor to the corndog batter and really makes it replicate that fair-type food.

Nutrition

Serving: 1 of 8 servings, Calories: 413kcal, Carbohydrates: 51g, Protein: 9g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 383mg, Potassium: 213mg, Fiber: 3g, Sugar: 12g, Vitamin A: 158IU, Vitamin C: 0.01mg, Calcium: 177mg, Iron: 3mg
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How to Make Homemade Corndogs

top view of bowl filled with batter and a whisk in it.
hot dogs cut in half with sticks stuck in them.

Step 1: Mix up your simple batter.

Step 2: Pat your hotdogs dry and put the sticks in them.

hot dog being dipped in batter to make corndogs.
corndogs being fried in oil.

Step 3: When the oil is hot, dip the hotdogs into the batter.

Step 4: Fry until golden brown without crowding the pan. Enjoy!

Recipe FAQs

What is the best size of hot dog for making corndogs?

I like to buy regular-sized hotdogs—no extra long for this recipe. Choose your favorite brand of hot dog and go for it. 

Why is the batter not sticking to the hotdog?

If you are struggling to get the batter to stick to the hot dog, try drying it off with a paper towel before dipping it into the batter. That should work!

Can I freeze this homemade corndog recipe?

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.

top view of corndogs on a tray lined with paper towel.

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.
  • Easy Dipping: Add your batter to a tall drinking glass so it’s easier to dip the long corndog into—much easier than trying to dip it into a shallow bowl.
  • 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.

More Kid-Friendly Snack Recipes to Consider

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About Melissa Griffiths

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4.34 from 3 votes (1 rating without comment)

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Recipe Rating




9 Comments

  1. Janie says:

    3 stars
    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.

    Reply
  2. Bonnie Cox says:

    Can I use gluten free flour

    Reply
    1. Melissa says:

      Should work great!

    2. Rachel Tays says:

      Did the gluten free flour work? My kiddo has celiac disease and I think he would love these.

    3. Melissa says:

      I bet a 1:1 gluten free baking flour would! Maybe add an extra egg?

  3. Patty Beheeler says:

    Thank you for the recipes!

    Reply
  4. Lisa says:

    5 stars
    So delicious and easy!

    Reply
  5. Jennifer Hayes says:

    Would this work with avocado oil?

    Reply
    1. Melissa says:

      Yep, that’ll work great.