|Corn Dogs, everyone's favorite.|
The batter is enough for 12-14 hotdogs.
2Tbl. baking powder
1tsp. chicken bullion or base
12-14 hotdogs- with skewers
oil for frying
Whisk together the dry ingredients.
Whisk the milk and egg, until well combined.
Add the milk mixture, to the dry ingredients, and stir to combine.
Dip the hotdogs in the batter, Putting the batter in a drinking glass makes it easier to coat them. Twirl until well coated, allow some excess batter to drip away, but letting it drip too long, will only give you a thin coating.
Fry over a low/medium flame, until golden. I prefer to make these ahead, then reheat them in the oven, they taste better, and some of the oil cooks out of them.