Watch icn

How to Make the Perfect Corn Dog 08:14

Michael Brown

This corn dog recipe incorporates root beer to add depth of flavor to a carnival classic.

How to Make the Perfect Corn Dog 08:14

Michael Brown

This corn dog recipe incorporates root beer to add depth of flavor to a carnival classic.

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Prepare the batter by combining 1/2 cup of buttermilk and 1/2 cup of root beer in a large mixing bowl. Crack one egg into the bowl. Whisk all ingredients until well combined. 01:10

  2. 2. Add 1 cup of flour, 1/2 cup of cornmeal, 1/2 cup of sugar, 4 teaspoons of baking powder, 4 teaspoons of baking soda, and 2 teaspoons of salt to a second mixing bowl. Whisk until the ingredients are well combined and all the large lumps are gone. 02:47

  3. 3. Pour the wet ingredients into the bowl with the dry ingredients, making sure to transfer as much of the liquid as possible. Whisk all the ingredients together until everything is well incorporated. Be careful not to overmix. Transfer the batter into a tall, narrow container or cup. Do not fill to the top. 03:42

  4. 4. Insert the skewer directly into the center of a hot dog or sausage. Only press the skewer 3/4 of the way into the hot dog. 05:20

  5. 5. Dip the skewered hot dog into the cup filled with batter. Rotate the hot dog in the batter to ensure that it is evenly coated. Slowly remove it from the batter, allowing excess batter to drip back into the cup. 05:47

  6. 6. Heat a large pot filled with oil over medium-high heat. Once the oil is approximately 375 degrees, gently place the battered hot dog into the oil. Allow the corn dog to fry until it starts to float and the outside turns a golden brown color. This indicates that the batter is cooked through and the corn dog is ready to be removed from the oil. 06:11

  7. 7. Using tongs, carefully remove the corn dog from the hot oil. Serve warm with any desired condiments. 07:10

What You'll Need


- Skewers
- Large mixing bowl (2)
- Whisk
- Tall, narrow container or cup
- Large pot
- Tongs


- Hot dog or sausage, cooked
- All-purpose flour (1 cup)
- Root beer (1/2 cup)
- Buttermilk (1/2 cup)
- Egg (1)
- Cornmeal (1/2 cup)
- Sugar (1/4 cup)
- Baking powder (4 teaspoons)
- Baking soda (4 teaspoons)
- Salt (2 teaspoons)
- Oil for frying

Chef Notes

The origin of the corn dog is hotly debated, with many vendors laying claim to inventing the food. The most prominent of these vendors include two brothers, Carl and Neil Fletcher, who introduced “Corny Dogs" at the Texas State Fair sometime in the late 1930s. Some common names for corn dogs include corny dog, dippy dog, cozy dog, pronto pup, dagwood dog, or pluto pup.

Chef Michael notes that crafting the perfect corn dog starts with a cooked hot dog. He recommends grilling, boiling, or pan searing the hot dog before dipping it in the corn dog batter.

To learn more about frying, visit Chef Ralph Scamardella's "How to Fry" tutorial located at the bottom of the page. To learn about which oils are best used for frying, visit Michael Sichel's "An Overview of Cooking Oils" tutorial located at the bottom of the page.


Sign up to leave a comment

Taught by

Michael brown

Chef Michael Brown

Los Angeles

Chef Michael Brown is the Culinary Director at Dog Haus, a rapidly growing, craft casual gourmet hot dog restaurant. At ... read more