Fire & Smoke Crunch Dog

Directions

1. Carefully insert bamboo skewers into the center of each hot dog or sausage (the skewer should thread at least halfway up the hot dog; so you can hold it securely while frying).

2. In a shallow bowl, whisk together the buttermilk or beer and egg, then whisk ½ cup of the dry mix into the liquid. Transfer the batter into a tall pint glass, and pour the remaining dry mix into a shallow bowl.

3. To prepare the Crunch Dogs, hold a hot dog by its skewer and dip it into the glass of batter, turning the skewer slowly to cover the entire surface. Slowly pull the hot dog up out of the batter, allowing excess liquid to drain, then roll it in the dry mix until well coated. Repeat the process, dunking the coated dog a second time in the batter and then rolling it in the dry mix. Place coated dog on a plate or baking sheet, and repeat the process with remaining hot dogs.

4. Fry the Crunch Dogs in 350°F vegetable oil until golden brown, rotating as needed for even cooking (about 5-6 minutes total). Using tongs and/or a vented fish spatula, transfer the cooked Crunch Dogs to a wire rack or paper towel-lined. Allow the oil to return to temperature and repeat with the remaining hot dogs. Serve immediately, with your favorite condiments.