Elevate your hot dog game with this playful twist! Crispy, tangy fried pickles meet savory bacon-wrapped hot dogs for a flavor explosion that's both unexpected and utterly delicious. A guaranteed crowd-pleaser!

Follow The Directions

01

Step

Prepare the Pickles: Slice dill pickles lengthwise into strips. Set up a dredging station: Place flour in a shallow dish. In a second dish, whisk together the eggs and 1 tablespoon of the mustard. In a third dish, combine the cornmeal, salt, and pepper. (Prep time: 5 minutes)

02

Step

Fry the Pickles: Heat canola oil in a large skillet over medium-high heat until shimmering. Dredge each pickle slice in the flour, then dip in the egg mixture, and finally coat with the cornmeal mixture. Carefully place the coated pickle slices in the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-5 minutes per side. Remove from skillet and place on a wire rack or paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil, leaving about 1 tablespoon in the pan. (Cook time: 10-15 minutes)

03

Step

Prepare the Hot Dogs: Bring a saucepan of water to a boil. Add the hot dogs, remove from heat, and let stand for 5 minutes to plump them up. Remove the hot dogs and let cool slightly before handling. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired. (Prep time: 5 minutes)

04

Step

Fry the Bacon-Wrapped Hot Dogs: Heat the skillet with the reserved oil over medium heat. Fry the bacon-wrapped hot dogs, turning occasionally, until the bacon is crispy and cooked through, about 5-7 minutes. Remove from the skillet and drain briefly on paper towels. (Cook time: 5-7 minutes)

05

Step

Assemble the Dogs: Spread the remaining mustard on the toasted hot dog buns. Place a bacon-wrapped hot dog in each bun. Tuck fried pickle slices generously around the hot dog. Serve immediately and enjoy! (Assembly time: 2 minutes)

For extra crispy pickles, double-dredge them – flour, egg, cornmeal, then egg and cornmeal again.
Use high-quality hot dogs for the best flavor.
If you don't have spicy brown mustard, Dijon mustard or even yellow mustard will work in a pinch.
Make sure the oil is hot enough before adding the pickles; otherwise, they will absorb too much oil and become soggy.
For a spicier kick, add a pinch of cayenne pepper to the cornmeal mixture.