We all know about the beloved Disneyland Corn Dog, but I believe the Corn Dog Nuggets from Casey’s Corner in Magic Kingdom deserve the same hype. I am never going to say no to bite-sized pillows of deliciousness. The added benefit of them being nuggets, you more of the golden fried crust.
There are so many good ways to dunk a nugget, and my go-to’s are cheese sauce or plain old mustard. But regardless, you can’t beat the feeling of sitting on the hub grass, munching on some Casey’s Corn corn dog nuggets, and taking in the view of Cinderella Castle. If you are more of a visual learner you can find the whole recipe over on my Tiktok.
I will say there are a few tips and tricks in order to get the little golden nuggets perfect:
- Use a good quality hot dog. Honestly, I don’t want to sound overdramatic with this one. But, you need a good quality hot dog for these, a bad quality hot dog will ruin these. Don’t skimp on quality, it will make frying them even harder.
- Your hot dogs need to be dry. Okay, if you want to make note of anything it should be this. I do coat these nuggets in flour to ensure the batter will stick, but your hot dogs need to be dry – like bone dry, for the batter to stick. And it might seem fine at first, but the moisture will really affect things when you begin to fry.
- Buttermilk is key, but you can make it at home. This recipe calls for a cup of buttermilk, so if you can get a small container I recommend it. I also understand that not everyone will be willing to buy buttermilk. So no worries, all you need is milk with a splash of white vinegar. For the cup of milk in this recipe add in one tablespoon of vinegar.
Casey’s Corner Inspired Corn Dog Nuggets
Corn Dog Batter
- 1 cup Flour plus extra for coating
- 1 cup Corn Meal
- 2 Tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Egg
- 1 cup Buttermilk see notes
- 2 Tbsp Butter melted
- 8 Hot Dogs
- Vegetable Oil for deep frying
- Combine flour, cornmeal, sugar, baking powder, and salt, and whisk until fully combined.
- Add in your wet ingredients, egg, buttermilk, and melted butter. Mix until fully combined and then refrigerate for 20 minutes.
- Meanwhile prep your hot dogs, cut each hot dog into 3 equal pieces, and toss to coat lightly in additional flour.
- Heat about 2 inches of oil to 350 degrees in a heavy bottom pan.
- Dip your hot dogs in your chilled corn dog batter, I like to use a skewer to dip them, but you can use a fork. Fully coat the dog and allow the excess batter to drip off.
- Fry for 3-5 minutes or until golden brown.
- Place on a wire rack or a paper towel to cool down.