2 cups buttermilk
1 tbsp hot sauce
3 cups Fox & Son Corn Dog Mix
Mix all ingredients together using a hand mixer or whisk until smooth. The batter should be sticky and thick enough to adhere to your hot dog of choice. If it’s a bit too runny, add more mix. If the batter is a bit too thick, add small amounts of buttermilk or milk until it reaches the right consistency for dipping.
Push stick into hot dog until it almost meets the end of the sausage. Follow the instructions below from here on.
For pre-made batter kit:
In a medium sized (at least 10” diameter) pot heat up canola, corn, peanut, or vegetable oil to 365 deg f on medium heat. If you do not have a thermometer, the oil should be hot enough that a small amount of batter, when dropped inside, immediately bubbles and floats to the top. If the oil starts to smoke it is too hot.
Fill a pint glass 3/4 of the way up. Dip the stuck hot dog until just the dog is completely submerged. You may need to remove some of the batter if there’s too much to dip the dog without it spilling over. Remove from batter and drop into the hot oil immediately. Cook your corn dog for at least 4 minutes until brown on all sides.
Remove when cooked and place on a paper towel lined plate. Lightly sprinkle with salt.