Heat about 2 inches of oil in a large saucepan or Dutch oven to 350 degrees.
Prepare the hot dog by patting it with a paper towel and inserting the sticks. Put aside.
In a large bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder. In another bowl or large liquid measuring cup, whisk together the eggs, honey, buttermilk, and milk. Add the wet ingredients to the dry and mix well. The mixture will be thick but smooth enough to evenly coat the hot dog once dipped.
Fill a tall glass with paste. Dip the whole hot dog into the cup, drop straight down and rotate it into the cup. When removing the hot dog, rotate it to avoid leaving air bubbles. If you see bubbles or bare spots on the sausage, dip it again.
Carefully place the breaded hot dog into the hot oil. Cook for 2-3 minutes, until nicely browned on all sides. Remove from oil and leave on absorbent paper. Serve immediately.
If you have leftover dough, you can store it in the refrigerator for 2-3 days and use it to fry other dogs. With dog scraps, they can be stored in the refrigerator in an airtight container for 2-3 days or frozen.