Blot the hot dogs dry with a napkin, and pierce with a bamboo skewer from one end halfway up.
Combine all dry ingredients in one bowl. In the other, beat the buttermilk and eggs with a fork. Combine both mixtures and whisk until smooth. Let the batter stand for about 5 minutes, then pour into a tall glass. In the meantime, heat enough oil in a deep skillet to 375F.
Dip the hot dog into the batter, and place in the hot oil. Cook 3 to 5 corndogs at a time for about 4 minutes, turning if necessary, until golden brown.
Place the corndogs on a paper towel to remove any excess oil.
Notes
The dough should stand for about 5-10 minutes at room temperature before use.
Corn dogs with sugar should be cooked in well-heated oil. It is best to use a cooking dipstick to measure the temperature.