In a deep, heavy-bottomed pot or Dutch oven, heat about 3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature.
Step 4: Coat and Fry the Corn Dogs
Pour the batter into a tall glass or jar—this will make dipping the hot dogs easier.
Dip each skewered hot dog into the batter, making sure it’s fully coated. Let any excess batter drip off.
Carefully lower the coated hot dog into the hot oil. Fry 2-3 corn dogs at a time, depending on the size of your pot, to avoid overcrowding.
Fry for 3-4 minutes, turning occasionally, until the corn dogs are golden brown and crispy.
Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Serve
Serve the corn dogs warm with your favorite dipping sauces, such as ketchup, mustard, or ranch.
Cooking Notes
Oil Temperature: It’s important to maintain an oil temperature of 350°F (175°C). If the oil is too hot, the corn dogs will brown too quickly on the outside and not cook through on the inside. If the oil is too cool, the batter will absorb too much oil and become greasy.
Batter Consistency: The batter should be thick enough to stick to the hot dog but not too thick that it’s difficult to work with. Adjust with a little more buttermilk or flour if needed.
