This is my own tried and true original corn dog recipe that I have tweaked and modified to my own personal taste. If you like fair dogs, you will love these! After cooking, place corn dog on a towel on a paper plate or wrap in a towel, top with mustard or ketchup, and enjoy!

20 mins
20 mins
40 mins
Max Servings:



  • Place hot dogs into a large pot of simmering water and keep hot.

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  • Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.

  • Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.

  • Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.


Cook's Notes:

I usually buy the 3-pound package of bun length hot dogs and make at least a double batch of batter at a time. Leftover batter can be kept in fridge in airtight container for a few days. Heat oil, stir batter, and begin!

If your corn dogs get done in under a minute, your oil is to hot, lower temperature. If batter slides off hot dog when you put it in the hot oil, batter is too thin or hot dog isn't dried thoroughly.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

519.25 calories; 13.09 g protein; 43.6 g carbohydrates; 32.61 g fat; 96.05 mg cholesterol; 1440.04 mg sodium.Full Nutrition

Reviews (8)

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Most helpful positive review

Janet Shum
These are good it does have a thicker dough that adheres to the hot dogs. We liked the flavor also. Thanks for sharing!

Most helpful critical review

This would be good with ketchup.
8 Ratings
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  • 3 Rating Star 1
Janet Shum
These are good it does have a thicker dough that adheres to the hot dogs. We liked the flavor also. Thanks for sharing!
Baking Nana
The kids enjoyed these - thanks for the tips of rolling the corn dogs to set the batter. I had really long dogs so I cut them in half and that worked much better fitting them in the pan. Thanks.
Omg! These were fabulous. So good just like the ones from the fair.
This was so much fun! I didn't have bacon drippings & I think I'll leave out the garlic next time. (Not for kids) I will warn you this makes a lot! I should have halved it. I used leftover batter to fry up some squash slices...with a little syrup they tasted just like corn fritters!
This would be good with ketchup.
This is a great recipe - we had to add slightly more buttermilk as the batter was initially too thick to dip the dogs but other than that they turned out perfectly and tasted just as you'd expect a corn dog to taste - yummy! For a slightly more "adult" flavor we served them with the Sriracha Aioli sauce from this site as a dipping sauce. Perfection!
We followed the directions but could not keep the batter on the whole dog. I would dip the dog in the batter turn it then as I pulled the dog out of the batter only half was covered. They were still good. I used a small fryer so it worked best to cut the dogs in half.
Mathea Kapp
I made these for my grown up sons. We live in South Africa and we've seen corn dogs in movies and wondered what they were like. I used Vienna sausages. I substituted soured milk for the buttermilk and sunflower oil for the bacon drippings. Instead of cornmeal I used maize meal which is a staple food in South Africa and can be cooked in a variety of ways and served for breakfast with milk and sugar or with a tomato& onion sauce as a side dish with meat. The batter was a bit thick and I dabbed it on with a spoon twirling the stick as I went along. I also twirled the dog in the hot oil for a bit before letting it go to fry on one side til golden and turned it to the other side. They came out really yummy and were polished off before I could take a photo??