Set bowl aside and let batter rest for 10 minutes.
While batter rests, heat the remaining vegetable oil in a wide, deep skillet to 350 degrees F (using a candy thermometer helps!). Line a large plate with paper towels and set nearby.
2 quarts vegetable oil
Thread hot dogs on to wooden sticks, leaving enough room for holding bottom of sticks while also securing hotdog in place. If needed, use a paper towel to pat dogs dry.
10 hot dogs, 10 wooden sticks
Give the corn dog batter a stir. The batter should be able to thickly coat a spoon while also fluid enough to slowly drip off. If batter is too thick, add 1 tablespoon of buttermilk and stir, then do another drip test. You can add up to 3 tablespoons of buttermilk to help even out consistency.
1 cup buttermilk
Pour corn dog batter into a tall drinking glass, filling to about 3/4 full. Holding the bottom of the wooden stick, dip a threaded hot dog into the batter, gently twisting to comletely coat the hot dog. Slowly pull hot dog out of the batter, carefully shaking off any excess.
Holding the coated hot dog by the stick, gently drop it into the oil, letting go before the oil touches your fingers. Cook corn dog for 3-5 minutes, using tongs to turn the corn dog as needed. Use tongs to transfer corn dogs to prepared paper towel-lined plate. Repeat this step until all corn dogs are coated and cooked. To speed things along, fry corn dogs in batches of 2-4.
Serve corn dogs immediately with condiments of your choice.
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