- SKEWER the halved hot dogs with wooden skewers or lollipop sticks. Add 2 inches of vegetable oil to a large deep skillet or Dutch oven. Heat on medium heat to between 350°F to 360°F.
- MIX flour, cornmeal, sugar and baking powder in large bowl. Mix RedHot Original Sauce, milk and egg in separate small bowl. Gradually add milk mixture to flour mixture, stirring just until blended.
- TRANSFER,/b> batter to large, tall measuring cup. Working in batches, dip skewered hot dogs into batter to coat; allow excess batter to drip off. Place coated hot dogs in hot oil. Fry for 2 to 4 minutes or until batter is golden brown and puffy. Place on paper towel lined plate to drain. Repeat with remaining hot dogs. Serve hot with Sweet & Tangy Golden Dip’n Sauce.