Print

Crispy Homemade Corn Dogs with Honey Buttermilk Batter

A hand holds a plate with four perfectly cooked, golden-brown corn dogs featuring a crispy, textured coating.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic, crispy corn dogs at home using a simple honey buttermilk batter. This recipe delivers juicy hot dogs wrapped in a perfectly golden, crunchy coating, ideal for family dinners or game day snacks.

Ingredients

Scale
  • 8 all-beef hot dogs
  • 8 wooden skewers or sticks
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 1/4 cup honey, plus extra for drizzling
  • Vegetable oil, for deep frying (about 4 cups)

Instructions

  1. Pat the hot dogs dry with paper towels. Insert one wooden skewer into the center of each hot dog, pushing it about halfway through. Set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, buttermilk, and 1/4 cup of honey until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until the batter is just smooth; do not overmix. A few small lumps are acceptable.
  5. Pour about 3 to 4 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C) on a deep-fry thermometer.
  6. While the oil heats, prepare a wire rack set over a baking sheet lined with paper towels for draining the cooked corn dogs.
  7. Dip one skewered hot dog into the batter, ensuring it is fully coated. Allow excess batter to drip off briefly.
  8. Carefully lower the battered hot dog into the hot oil, holding the stick until the batter sets (about 10 seconds), then release. Work in batches of 2 or 3 to avoid overcrowding the pot and lowering the oil temperature.
  9. Fry for 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy.
  10. Remove the corn dogs from the oil using tongs and place them on the prepared wire rack to drain excess oil.
  11. Repeat with the remaining hot dogs.
  12. Serve immediately with extra honey for drizzling, mustard, or ketchup.

Notes

  • For an air fryer option, spray the battered corn dogs lightly with cooking spray and cook at 380 degrees F (195 degrees C) for 10 to 12 minutes, flipping halfway through, until golden.
  • To make Mini Corn Dog Bites, cut the hot dogs into thirds before skewering and reduce the frying time slightly.
  • If you are planning your weekly meals, consider this recipe as a fun alternative to standard weeknight fare; it pairs well with simple sides like coleslaw or baked beans.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-homemade-crispy-corn-dogs-recipe/