Heat oil in a large, deep skillet or a deep fryer to 350 F.
Line up 3 cereal bowls and two plates.
Place the flour in the first bowl.
Mix the buttermilk and egg in the second bowl.
Mix the cornmeal and sugar in the third bowl.
Dunk pickles, one at a time, in the buttermilk bowl, coat in flour from the flour bowl, dunk again in the buttermilk bowl, and finally coat with the cornmeal from the cornmeal bowl.
Place on the first plate until ready to fry.
Line the second plate with paper towels.
Fry pickles for about 4 minutes or until the coating is golden brown.
Set on paper towels to absorb any excess oil.
Serve hot, dusted with powdered sugar and drizzled with honey.
If not serving immediately, refrigerate until ready to serve and reheat on a cookie sheet in a 350 F oven for about 10 minutes.