Corn Dog Nuggets Recipe
Corn dogs are an American comfort food favorite, made by deep-frying a battered hot dog on a stick. These corn dog nuggets ditch the stick for a more bite-sized, dippable appetizer. The crisp, golden coating, the fluffy inside, and the hot dog center make for the perfect party or game day snack.
If you love these Corn Dog Nuggets, try our other appetizer recipes, like Big Mac Dip.
The batter is a classic half-and-half mix of cornmeal and flour, which gives these mini corn dogs that perfect balance of crispiness and fluffiness. Baking powder helps them puff up, and honey sweetens the batter.
Dip the hot dog pieces into the batter, deep fry them for a few minutes, and you’ve got golden, crispy corn dog nuggets. They’re simple to make, and pair perfectly with ketchup and mustard.
These homemade mini corn dogs are the perfect appetizer for game nights, parties, or when you’re craving comfort food. The best part is, both kids and adults love them. Pair them with your favorite dipping sauces like ketchup, BBQ sauce, or spicy mayo.
What are corn dog nuggets?
Corn dog nuggets are like corn dogs, but bite-sized and without the stick, often found at fairs and Disney Parks. Hot dog pieces are battered in a classic cornmeal batter and deep-fried until golden brown.
These bite-sized corn dog appetizers are crispy, fluffy, and flavorful, the perfect finger food for parties, gatherings, and game nights.
What goes well with corn dog nuggets
A number of sauces pair well with mini corn dogs, from classic ketchup and mustard, to BBQ sauce, to aioli or spicy mayo, and even cheese sauce or hot sauce if you’re feeling particularly bold.
How to make Buttermilk?
Buttermilk is a fermented milk product, slightly thicker, tangier, and more acidic than regular milk. This recipe calls for buttermilk in the batter. It adds flavor and contributes to a light and crispy batter.
If you don’t have buttermilk hanging around, you can make your own. Mix together 3/4 cups of milk and 2 1/4 teaspoons of vinegar. Set it aside for 5-10 minutes before using.
Why Jacqueline Loves This Recipe
- Classic comfort food/fair food feel, but homemade.
- Adult and Kid-friendly appetizer- everyone will love these.
- A balance of crispy, fluffy, salty, and sweet.
- Can be made vegetarian by using plant-based hot dogs.
Ingredients
Haven’t been to the store or have fussy eaters? Learn more about the ingredients and substitution ideas for this Corn Dog Nuggets recipe. See exact ingredient amounts in the recipe card below.
- Cornmeal and all-purpose flour- For a classic corn dog batter.
- Baking powder- Makes the coating light and fluffy.
- Salt and pepper- For simple flavour.
- Honey- Adds a touch of sweetness typical of a corn dog.
- Buttermilk- Adds flavor and contributes to a light, crispy coating.
- Eggs- Provide structure and moisture.
How to Make Corn Dog Nuggets
Combine the dry ingredients.
Add the wet ingredients and whisk together.
Dip the hot dog pieces into the batter, letting the excess drip off.
Carefully drop the battered hot dogs into the oil and fry for 2-3 minutes per side, until golden brown.
Jacqueline’s Recipe Tips
- Allow the batter to sit for 5-10 minutes to thicken up before using.
- Use a candy thermometer to monitor the temperature of your oil. If the oil isn’t hot enough or is too hot, the corn dog nuggets won’t cook evenly.
- Transfer the nuggets to a paper towel lined plate to absorb the excess oil before eating.
- Always sprinkle deep-fried items with a pinch of salt directly after frying.
Kitchen Tools to Make it Easier
We’ll let you know the basics and then give some suggestions for kitchen tools that can make this recipe even easier to prepare.
- Large heavy-bottomed pot.
- Candy thermometer.
Serving Suggestions
Serve corn dog nuggets with your favourite sauce, such as ketchup, mustard, or BBQ sauce.
How to Store Leftover corn dog nuggets
Store leftover corn dog bites in an airtight container in the fridge for up to 3-4 days. To reheat, air fry or bake at 375°F/180°C for 8-10 minutes, or until heated through.
FAQ
Corn dog nuggets are bite-sized corn dogs, made by battering hot dog pieces and deep-frying until golden brown.
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Homemade Corn Dog Nuggets Recipe
Ingredients
Equipment
Method
- Heat a couple of inches of neutral oil, like canola or vegetable oil, in a large heavy-bottomed pot to 375°F/180°C. I always use a candy thermometer for accuracy.
- Cut the hot dogs into thirds. You should have 18 pieces.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and pepper. Add the honey, buttermilk, and eggs, and whisk until a thick batter forms, Set it aside for a few minutes to thicken further.
- Once the oil reaches temperature, using a large fork, or whatever utensil works best for you, dip the hot dog pieces into the batter, let the excess drip off, and careful drop into the oil.
- Cook for 2 minutes per side, until golden brown, flipping if necessary. I found that a lot of my corn dog nuggets flipped over on their own. Remove from the oil and transfer to a paper towel lined plate to soak up the excess oil.
