Cut each hot dog in half and insert a wooden skewer into each piece.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, garlic powder, and onion powder.
In a separate bowl, mix the milk and egg until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Heat vegetable oil in a deep pot or fryer to 350°F.
Dip each hot dog into the batter, allowing excess to drip off, then roll in panko breadcrumbs to coat.
Carefully place the coated hot dogs into the hot oil, frying in batches until golden brown, about 3-4 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot with ketchup and mustard on the side.