American
Air Fryer Corn Dogs
Fully cooked hot dogs get a cornmeal batter and crisp on skewers in the air fryer. The batter sets all the way through, and the center of each hot dog is heated to 165°F.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The air fryer sets the batter without a pot of hot oil.
- A thick batter clings to the hot dog if the dog is dry and cold.
- Wooden skewers make them easy to turn.
- You can check one center temperature and know the batch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
If the hot dogs are frozen, thaw them in the refrigerator first. Pat them dry and slide a skewer into each one, leaving a handle.
- 2
Whisk the cornmeal, flour, sugar, baking powder, salt, and mustard powder. Whisk in the milk, egg, and 1 tbsp of the oil until the batter is thick and smooth.
- 3
Brush the air-fryer basket with the remaining oil. Dip each hot dog in the batter, turning to coat, and let the extra drip off for a few seconds.
- 4
Lay the corn dogs in the basket in one layer, not touching. Work in two batches if needed so the batter does not glue them together.
- 5
Air fry at 380°F for 8 minutes. Turn carefully and cook 3 to 5 minutes more, until the batter is deep golden and no wet batter remains.
- 6
The corn dogs are done when the batter is cooked through and the center of a hot dog reads at least 165°F. Rest 2 minutes before eating.
Pro tips
- A thick batter coats better than a thin one. Add a spoon of flour if it runs off the hot dog.
- Keep the skewers from touching the heating element. Trim them if your basket is shallow.
- Cook in batches rather than stacking. Raw batter needs air on all sides.
Easy substitutions
- Beef hot dogs
- Fully cooked turkey hot dogs. Still heat the center to 165°F.
- Milk
- Unsweetened soy milk.
- Mustard powder
- 1/2 tsp onion powder.
Storage and reheating
Storage
Refrigerate cooled corn dogs for up to 3 days. The coating softens but reheats well.
Reheating
Air fry at 350°F for 4 to 5 minutes, until the center is hot and reads 165°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 346
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 18 g
- Fiber
- 1 g
Budget friendly · Air Fryer
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Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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