Pour 2-3 inches of oil in a large pot or Dutch oven and heat to 350°F over medium heat.

Pat the hot dogs dry with paper towels and insert sticks into them.

In one bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.

In another bowl, whisk together the wet ingredients: buttermilk, egg, 1 Tbsp oil, and honey. Combine the wet and dry ingredients and whisk until smooth.

Pour the batter into a tall drinking glass nearly to the top. Dip each hot dog straight down into the batter, giving it a little twirl to coat fully, then swirl as you lift it up to let the excess drip off.

Hold each corn dog at an angle in the hot oil for 5-7 seconds to let it seal, then drop it into the oil. This prevents them from sticking to the bottom.

Fry the corn dogs for about 3 minutes or until golden brown. Fry 2-3 at a time to avoid lowering the oil temperature too much. Turn them as needed to brown evenly. Transfer to a wire rack to cool.