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Crispy Fried Pickles Recipe with Honey Mustard Glaze

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A quick and easy snack featuring golden, crispy battered dill pickle slices drizzled with a sweet and tangy honey mustard glaze. Ready in just 15 minutes, perfect for any occasion.

Ingredients

Scale
  • 20–25 thick-cut dill pickle slices
  • 1 cup all-purpose flour (120 g)
  • ½ cup cornmeal (65 g)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper, freshly ground
  • ¾ cup buttermilk (180 ml), room temperature
  • About 2 cups vegetable oil (475 ml) for frying
  • 3 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tsp apple cider vinegar

Instructions

  1. Drain the dill pickle slices well and pat them dry with paper towels to remove excess moisture.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, garlic powder, paprika, salt, and black pepper until evenly combined.
  3. Pour the buttermilk into another bowl. Dip each pickle slice into the buttermilk briefly, letting the excess drip off. Then dredge the slice in the dry mixture, pressing gently to coat well. Repeat for all pickles and set them on a plate.
  4. Pour vegetable oil into a frying pan to a depth of about 1.5 inches (3.8 cm). Heat over medium-high until a thermometer reads 350°F (175°C) or until a small bit of batter dropped in sizzles immediately. Adjust heat as needed to maintain temperature.
  5. Working in batches, carefully lower the coated pickle slices into the hot oil using tongs. Fry for 2-3 minutes per side or until golden brown and crispy. Flip halfway through for even cooking. Remove with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.
  6. While frying, whisk together honey, Dijon mustard, and apple cider vinegar in a small bowl until smooth and glossy.
  7. Once all pickles are fried and drained, drizzle the honey mustard glaze generously over the top. Serve immediately while still warm and crispy.

Notes

Dry pickles thoroughly before battering to prevent oil splatter and ensure batter sticks. Maintain oil temperature around 350°F (175°C) for best crispiness. Fry in small batches to avoid overcrowding. The honey mustard glaze is best drizzled warm. For dairy-free, substitute buttermilk with almond milk plus lemon juice. For gluten-free, swap flour and cornmeal with gluten-free alternatives.

Nutrition

Keywords: crispy fried pickles, honey mustard glaze, quick snack, fried pickles recipe, easy appetizer, game night snack

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