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Crispy Homemade Corn Dogs with Honey Batter

Three freshly fried, golden brown corn dogs resting on a white paper towel to drain.
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Make classic, crispy corn dogs at home using a simple buttermilk and honey batter. This recipe yields juicy hot dogs wrapped in a golden, crunchy coating, perfect for family dinners or game day snacks.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 pound hot dogs or cocktail wieners (about 10–12 standard size)
  • Wooden skewers or lollipop sticks
  • Vegetable oil, for frying

Instructions

  1. Prepare the hot dogs: If using standard hot dogs, cut them in half crosswise. Insert a wooden skewer or stick into the center of each hot dog, leaving enough stick exposed to hold. Set aside.
  2. Make the batter: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together the buttermilk, egg, honey, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine. The batter should be thick enough to coat the hot dogs.
  5. Heat the oil: Pour about 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  6. Dip and fry: Working with one hot dog at a time, dip it completely into the batter, allowing excess batter to drip off briefly.
  7. Carefully lower the battered hot dog into the hot oil, holding the stick until the batter sets (about 10 seconds). Then, release the stick.
  8. Fry for 3 to 4 minutes, turning occasionally, until the corn dog is deep golden brown and crispy on all sides.
  9. Remove the corn dogs from the oil using tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  10. Serve immediately with mustard or extra honey for dipping.

Notes

  • For mini corn dog bites, use cocktail wieners and fry them for a shorter time, about 2-3 minutes.
  • If you prefer not to deep fry, you can bake or air fry. For baking, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and bake on a parchment-lined sheet for 15-20 minutes, flipping halfway. For air frying, spray lightly with oil and cook at 380 degrees Fahrenheit (195 degrees Celsius) for 10-12 minutes, flipping halfway. The deep-fried version will be the crispiest.
  • To keep the batter temperature consistent, you can place the bowl of batter over a larger bowl filled with ice water while you work.

Nutrition

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