Heat a few inches of oil in a pan or countertop fryer to 350°F, for frying.
Sift the flour, sugar, baking powder seasoned with salt, pepper, mustard, paprika, cayenne (if using), onion powder and garlic powder into a bowl; stir in the cornmeal. In a separate bowl, whisk together the egg, milk, hot sauce (if using) and 2 tablespoons oil. Stir the wet ingredients into the dry ingredients with a wooden spoon until smooth.
Place a cooling rack over a baking sheet and keep the oven on 275°F to keep the corn dogs crispy while frying. Pat the hot dogs dry and skewer them, then dip the skewered hot dogs in the batter to coat. Fry 2-3 hotdogs at a time in hot oil to deep golden all over, 4-5 minutes. Drain the cooked dogs on the cooling rack and keep them warm in oven.
Serve corn dogs garnished with drizzles of mustard or sauce of your choice.