Air Fryer Corn Dogs
Air Fryer Corn Dogs are made with hot dogs dipped in a cornmeal, flour, and milk batter; air fry at 370°F for 10 minutes until the coating is crispy and golden.
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Method
- 1
Pat hot dogs very dry. Insert wooden sticks into each one.
- 2
Mix cornmeal, flour, sugar, baking powder, and salt. Whisk in egg, milk, and melted butter until smooth.
- 3
Pour batter into a tall glass. Dip each hot dog, twirling to coat evenly. Let excess drip off.
- 4
Spray with cooking spray. Air fry at 370°F for 8-10 minutes, turning halfway, until golden brown.
- 5
Serve with mustard and ketchup.
Pro tip. A tall glass makes dipping so much easier than a bowl. Pat the hot dogs completely dry or the batter won't stick. If batter slides off, dust the dogs with flour first. Don't overcrowd — cook in batches for even browning.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 220 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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