Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
Fill a tall drinking glass with batter. Dip the hot dogs all the way in the glass, going straight down and giving it a twirl in the glass. As you remove the hot dog, twirl it around to avoid leaving any air bubbles. If you see any bubbles or bare spots on the hot dog, dip it again.
Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.