Instructions

• Pat the chicken hot dogs completely dry. Insert a wooden skewer lengthwise into each one. Lightly coat them with the extra tablespoon of flour.
• Pour about 2–3 inches of oil into a deep, heavy pot. Heat to 350°F.
• Whisk together the cornmeal, ½ cup flour, sugar, baking powder, and salt. Add the egg and milk, then stir until smooth. The batter should be thick enough to cling to the hot dogs. Add milk, 1 teaspoon at a time, if it is too thick.
• Pour the batter into a tall glass or narrow container. Dip each hot dog into the batter, turning until evenly coated.
• Carefully lower one or two corn dogs at a time into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown and heated through.
• Transfer to a paper towel-lined plate. Serve warm with ketchup, mustard, or your favorite dipping sauce.
If using raw chicken sausages rather than fully cooked chicken hot dogs, cook them completely before coating and frying.