I've been working on this recipe for a couple years (don't be too impressed--I only make homemade corn dogs once every six months or so) and last night it finally worked out the way I want it to! The breading stayed on the dog and they were very tasty. Here's the final draft.
1 lb (8 count) hot dogs
about 1/2 cup plain flour or cornstarch
either bamboo chopsticks or kebab skewers
about 1/2 gallon peanut or canola oil, for deep frying
1/2 cup sour cream
1 large egg
1/4 cup milk
1/2 tsp garlic
1 tsp salt
1/2 tsp pepper
1 tsp smoked paprika
1/4 tsp cayenne pepper (or 1 tsp hot sauce)
1 tsp baking soda
1 TBSP sugar
3/4 cup flour
1/2 cup corn meal
1) In a shallow pan or plate, sprinkle the 1/2 cup flour or cornstarch. Roll hot dogs in the flour and shake off excess. Insert skewers/chopsticks a few inches in.
2) Heat oil in a deep fryer or in a deep, heavy pot (dutch oven) until about 350 degrees. If you don't have a fry thermometer, put the handle of a wooden spoon in the oil. It's ready when a copious amount of bubbles comes out of the wood.
3) Meanwhile, mix the sour cream, egg, milk together in a bowl. Add other ingredients and mix just to combine. It should be VERY thick. Pour batter into a tall, narrow glass.
4) Dip dredged hot dogs into the batter. You may have to spoon it up around the sides to get it to stick all the way around. Gently shake or scrape off excess batter.
5) Deep fry corn dogs for about 2 minutes per side, or until they are golden brown and looking "done."
6) Drain on a cooling rack over paper towels. Let cool for a few minutes before eating. Enjoy!
7) A note on clean-up: don't save any leftover batter or flour dredge. Just throw it away. Oil can be cooled, strained, and saved for another fry session, but should be discarded after about 3 fry sessions.