1 cup buttermilk (plus a teeny bit more if needed)
4 tablespoons cornstarch, for dredging
Hot dogs (should be enough batter for 14 corny dogs)
Shortening or peanut oil to fry
Combine dry ingredients in a big bowl (not including cornstarch).
Whisk together wet ingredients (not including frying oil).
Add wet to dry and stir to combine. Set aside for 10 minutes while your oil heats up to 375 degrees Fahrenheit.
Meanwhile, skewer hot dogs and roll in cornstarch to lightly coat.
When your oil is hot, batter up your hot dogs (now is when you should add a little more buttermilk if it seems too thick to dip into) and fry for about 2 minutes until brown and crunchy and they’ll be lumpy, too, so just… be ready to love them for their imperfections.
Drain on paper for a minute and then eat with your favorite combination of mustard, cock sauce, ketchup, or whatever.