Add oil to stovetop pot, just deep enough to fully cover corndog. Heat on high.

In a large mixing bowl, use a whisk or fork to mix flour, cornmeal, sugar, salt, and baking powder.

In a small mixing bowl, whisk together milk, egg, and cinnamon.

Pour wet mixture onto the dry mixture. Stir well until well blended. Let sit at room temperature for 20 minutes.

Using a paper towel, pat the chicken sausage dry. Rub a small amount of four onto each sausage (this will help the batter stick to the sausage). Insert one wooden stick into each sausage.

Pour batter into a tall, narrow drinking glass. Holding the stick, dip each chicken sausage into the glass and fully coat with batter.

Fry each chicken sausage corndog in heated oil for 2 to 4 minutes (rotating as needed). Remove from oil. Set each corndog on a paper towel covered plate (to absorb excess oils). Serve immediately. Enjoy!