Combine the dry ingredients with a whisk.

Add beaten egg and milk, and stir well. If the batter looks too thick, add a bit of milk at a time until it is slightly thick, yet pliable.

You can transfer the batter to a pint glass for easy dipping, or use the mixing bowl. If using a pint glass, you may need to pull the batter up with a spoon toward the end, since the cocktail weenies are rather small.

Once your batter is ready, make sure all of your cocktail weenies or hot dogs are securely threaded onto the toothpicks.

Set up a station with your batter, skewered cocktail weenies, and a shallow tray or baking dish with the Panko breadcrumbs.

Dip each hot dog into the batter, then immediately into the Panko breadcrumbs. Once you have the battered hot dogs evenly coated, the Panko makes it easy to remold any messy or unevenly battered areas of your corndog with you fingers.

Transfer the battered cocktail weenies to a parchment lined baking sheet until all are battered and breadcrumbed.

Heat oil to 350 degrees, either in a dutch oven or deep fryer. For a dutch oven, if you don't have a thermometer, about 3" of oil take somewhere between 6-10 minutes at medium high heat. You can do a test with a little piece of Panko. If it sizzles when placed in the hot oil, it's ready.

Fry the corn dogs in batches for about 3-4 minutes, turning to ensure all sides are well browned. If the corn dogs are getting too brown too quick, reduce your heat.

Once browned, remove the corn dogs carefully from the hot oil with a tong or spider, and transfer to a wire rack or paper towel lined plate or tray to cool. Continue until all corn dogs are fried.

Serve with various dips, or decorate with ketchup and mustard!