Homemade corn dogs hit different: crispy outside, fluffy-sweet cornbread batter, and that snappy hot dog center. The only reason most of us don’t make them weekly? The dreaded oil splatter situation.
This recipe uses a simple “no-splatter” approach: slightly thicker batter + a quick chill + steady medium heat, so the coating stays put and the oil stays calmer. Bonus: three easy dipping sauces that make it feel like a fair-food moment at home.
Why You’ll Love This
It’s classic corn dog flavor without the messy, stressful frying—plus the batter actually sticks, the coating cooks evenly, and the dipping sauces turn a simple snack into a full-on craveable meal.
Ingredients
- 8 hot dogs
- 8 wooden skewers (6–8 inches)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, rested 5 minutes)
- 1 tablespoon honey (optional, but so good)
- 1 teaspoon Dijon mustard (optional, for “fair” flavor)
- 2–3 tablespoons milk (only if needed to thin slightly)
- 2 tablespoons cornstarch (for dusting hot dogs)
- Neutral frying oil (vegetable, canola, or peanut), about 4 cups for a deep saucepan
- Dipping Sauce #1: Honey Mustard (1/3 cup mayo, 2 tablespoons Dijon, 2 tablespoons honey, 1 teaspoon lemon juice)
- Dipping Sauce #2: Spicy Ketchup (1/2 cup ketchup, 1–2 teaspoons hot sauce, 1/2 teaspoon smoked paprika, pinch of salt)
- Dipping Sauce #3: Creamy Sriracha Ranch (1/2 cup ranch, 1–2 teaspoons sriracha, squeeze of lime)
How to Make It
- Prep the hot dogs. Pat hot dogs very dry with paper towels. Insert skewers lengthwise, leaving a good handle. Set on a plate and chill in the fridge while you make the batter (this helps it cling).
- Mix dry ingredients. In a medium bowl, whisk flour, cornmeal, sugar, baking powder, salt, and baking soda until evenly combined.
- Add wet ingredients. Whisk in the egg and buttermilk, then add honey and Dijon if using. The batter should be thick like pancake batter that holds its shape for a second. If it’s too thick to coat, add milk 1 tablespoon at a time.
- Chill the batter (the no-splatter move). Cover and refrigerate the batter for 10–15 minutes. This thickens it slightly and helps prevent blowouts and flying droplets.
- Set up for easy coating. Pour batter into a tall cup or drinking glass (way easier than a wide bowl). Put cornstarch on a plate. Dust each hot dog lightly in cornstarch, tapping off excess.
- Heat oil to a steady temp. In a heavy-bottomed saucepan or Dutch oven, heat 2–3 inches of oil to 350°F. Keep heat at medium to medium-high so it doesn’t spike and splatter.
- Dip and fry. Dip one hot dog into the batter, rotating to coat fully. Let extra drip for 1–2 seconds, then gently lower into oil. Fry 2–3 at a time (don’t crowd) for 3–5 minutes, turning occasionally, until deep golden brown.
- Drain and serve. Remove to a wire rack over a sheet pan (less soggy than paper towels). Let cool 2 minutes, then serve with dipping sauces.
Tips for the Best Results
- Dry hot dogs = batter that stays put. Moisture is the enemy here, so really pat them dry.
- Cornstarch dusting is non-negotiable. It gives the batter something to grab onto and helps prevent sliding.
- Use a tall glass for dipping. Full coverage, less mess, less batter wasted.
- Keep oil at 340–355°F. Too hot and you’ll get splatter and blowouts; too cool and the coating absorbs oil. A thermometer helps a lot.
- Fry in small batches. Crowding drops the oil temp fast and makes the coating greasy.
- Wire rack > paper towels. Paper towels trap steam and soften the crust. Rack keeps them crisp.
Variations
- Mini corn dogs: Cut hot dogs into thirds, use shorter skewers or toothpicks (soak wood toothpicks first). Fry time will be closer to 2–3 minutes.
- Cheese-stuffed: Skewer a half hot dog plus a thick strip of cheddar or mozzarella (keep cheese cold). Dust, dip, fry quickly.
- Extra crispy coating: Swap 2 tablespoons flour for 2 tablespoons cornmeal, and keep batter on the thicker side.
- Slightly sweet fair-style: Add an extra tablespoon of sugar and keep the honey in the batter.
- Spicy batter: Add 1/2 teaspoon cayenne or chipotle powder to the dry mix.
Storage & Reheating
Store leftover corn dogs in an airtight container in the fridge for up to 3 days. Reheat on a wire rack in a 375°F oven or air fryer for 6–10 minutes until hot and crisp again (microwave works in a pinch, but the coating softens).
FAQ
How does this “no-splatter” frying method actually work?
Splatter usually happens when water hits hot oil or when batter breaks and exposes moisture. This method reduces both: you dry the hot dogs, dust with cornstarch so batter sticks, chill the batter so it holds together, and fry at a steady 350°F so the coating sets quickly without violent bubbling.
Why is my batter sliding off the hot dog?
Most often it’s (1) the hot dogs weren’t dry, (2) you skipped the cornstarch dusting, or (3) the batter is too thin. Pat dry, dust lightly, and chill the batter. If it still feels runny, whisk in 1–2 tablespoons flour and chill 5 minutes.
What’s the best pot and oil depth for corn dogs at home?
A small Dutch oven or heavy saucepan is ideal because it holds heat steady. Aim for 2–3 inches of oil so the corn dogs can float and brown evenly. You don’t need a full deep fryer—just enough depth to keep the coating from scraping the bottom.
Can I make the batter ahead of time?
Yes—make it up to 24 hours ahead and refrigerate covered. It will thicken as it sits, so you may need a splash of milk to loosen it back to a thick, dip-able consistency right before frying.
How do I keep corn dogs warm for a party?
Place fried corn dogs on a wire rack over a sheet pan in a 200°F oven. This keeps them warm and helps the crust stay