In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.

Prepare the Hot Dogs

Insert a wooden skewer into each hot dog, leaving enough length to serve as a handle. Pat the hot dogs dry with a paper towel.

Coat the Hot Dogs

Dunk each skewered hot dog into the batter, ensuring it is fully coated. Then roll the coated hot dog in panko breadcrumbs for added crunch.

Fry the Corn Dogs

In a large pot or deep fryer, heat the vegetable oil over medium heat to 350°F (175°C). Carefully place the coated hot dogs into the hot oil, frying in batches until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Serve

Serve the corn dogs hot with ketchup, mustard, and sriracha on the side for dipping.