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Add the dry ingredients (corn meal, flour, baking powder, sweetener and salt) to a large bowl and stir.
Add in the wet ingredients (beaten egg, melted butter, and buttermilk). Stir.
Pour the batter into a large drinking glass to dip the dogs.
Remove the hot dogs from the packaging and dry them completely. This will help the batter stick to the hot dogs.
Depending on the size of your air fryer, you may need to cut the hot dogs in half. I use a Cosori 5.8 quart and the corn dogs fit fine.
Thread the hot dogs with the skewers. Push each stick into the hot dogs about 3/4ths of the way into the hot dog.
Line the air fryer basket with air fryer parchment paper. I have tested this recipe with and without the paper. It works best to use it.
Dip each hot dog into the batter in the drinking glass and ensure each is coated.
Set the hot dogs in the parchment paper-lined air fryer basket. If there are areas of the hot dog that are missing batter, use a spoon and add more batter to those areas. This is easier to do once you get the corn dogs in the air fryer.
Do not overcrowd the air fryer basket. Cook in batches if needed.
Spray the corn dogs with cooking oil.
Air fry the hot dogs for 8-12 minutes on 400 degrees until golden brown. I did not flip the corn dogs.
Cool before serving.