Mini Chicken Corn Dogs Recipe

Mix dry ingredients

In a medium bowl whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg lightly, then add the buttermilk, milk, and melted butter. Whisk until smooth and slightly frothy.

Finish batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be thick enough to cling to the sausages — if it seems too thick, add up to 1 tablespoon milk; if too thin, add 1 to 2 tablespoons flour. Transfer batter to a tall glass or container (about 2-cup capacity) to make dipping easier. Let rest 5 minutes.

Prepare sausages

Pat the mini chicken sausages dry with paper towels to remove surface moisture. This helps the batter adhere.

Skewer sausages

Insert a skewer into one end of each sausage, leaving about 2.5–3 inches of stick exposed for holding. Repeat for all sausages.

Dust with flour

Place the 1/4 cup flour in a shallow bowl or plate. Lightly roll each skewered sausage in the flour, shaking off excess. The light flour coating helps the batter stick and creates a better crust.

Batter the sausages

Hold a floured, skewered sausage upright and dip it into the batter glass, turning to coat fully. Use a spoon to help cover any exposed sausage if needed. Lift and let excess batter drip back into the container for 5–10 seconds. Work in small batches so the batter remains thick and not thinned by excess liquid.

Heat oil

Pour oil into a heavy pot or medium deep skillet to a depth of about 1.5–2 inches (enough to mostly submerge the mini dogs). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and rise steadily without browning instantly.

Fry the mini corn dogs

Working in batches of 4–6 depending on pot size, gently lower battered sausages into the hot oil, holding the skewer and rotating so the batter sets evenly. Fry for 2.5–3.5 minutes, turning once, until the batter is golden brown and cooked through. Avoid overcrowding which drops oil temperature. Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or on paper towels.

Season & keep warm

Immediately sprinkle the hot mini corn dogs lightly with coarse or flaky salt. Keep finished mini dogs warm in a 200°F (95°C) oven on a rack while frying remaining batches to maintain crispness.

Serve

Serve warm with mustard and ketchup for dipping. Offer toothpicks or small napkins for convenient handheld eating.