Fried Pickles Recipe

Introduction

Crispy, tangy, and utterly addictive, fried pickles make the perfect snack or appetizer for any occasion. These golden bites are easy to prepare and pair beautifully with a creamy, zesty dipping sauce. Let’s dive into this classic Southern treat that’s sure to impress your family and friends.

Ingredients

• Vegetable oil for frying
• 1 cup (125 g) all purpose flour
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ½ cup (118 ml) buttermilk
• 1 large egg
• 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry

Dipping Sauce (optional)

• 2 tablespoons Ranch dressing
• 1 tablespoon BBQ sauce
• 1 teaspoon ketchup
• 1 teaspoon mayonnaise
• Dash of Tabasco sauce
• Dash of ground black pepper

Instructions

1. Step 1: Fill a Dutch oven or heavy-bottomed saucepan 2-3 inches deep with vegetable oil. Attach a frying thermometer to the edge of the pan, ensuring the sensor is submerged but not touching the bottom. Heat the oil over medium until it reaches 375°F (190°C), which should take about 10 minutes.
2. Step 2: While the oil heats, whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder in a shallow bowl. Set aside.
3. Step 3: In a separate bowl, whisk the buttermilk and egg until combined.
4. Step 4: Dip the pickle slices into the flour mixture, shaking off any excess. Then dredge them in the buttermilk and egg mixture. Finally, coat the slices again in the flour mixture, pressing lightly to adhere.
5. Step 5: Carefully place 3-4 coated pickle slices into the hot oil. Fry for 90 seconds on each side or until golden brown and crispy.
6. Step 6: Remove the fried pickles using a slotted spoon or strainer and transfer them to a paper towel-lined plate to drain excess oil. Allow the oil temperature to return to 375°F (190°C) before frying the next batch.
7. Step 7: For the dipping sauce, stir together Ranch dressing, BBQ sauce, ketchup, mayonnaise, Tabasco, and black pepper until well combined. Serve warm fried pickles with the sauce if desired.

Tips & Variations

• For extra crunch, add cornmeal or panko breadcrumbs to the flour mixture.
• If you prefer a milder spice, reduce or omit the cayenne pepper.
• Use dill pickle chips or spears if you want a different shape or texture.
• Store leftover fried pickles in an airtight container to keep them crispy.

Storage

Store any leftover fried pickles in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes to restore their crispiness. Avoid microwaving, as this can result in soggy pickles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pickles instead of kosher dill?

Yes, though kosher dill pickles are preferred for their firm texture and balanced flavor. Regular pickles may be softer or sweeter, which can affect the final texture and taste.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure your other ingredients, like breadcrumbs if used, are gluten-free as well.

Fried Pickles Recipe

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★★★★★

4.8 from 62 reviews

This classic Southern snack features crispy, golden fried pickles coated in a flavorful seasoned flour and buttermilk batter. Perfectly fried to a crunchy finish, these pickles are best enjoyed warm with a tangy, creamy dipping sauce blending ranch dressing, BBQ sauce, ketchup, mayonnaise, and a hint of tabasco for a little kick.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 3 servings (about 9–12 slices depending on pickle size) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Breading Mixture

• 1 cup (125 g) all purpose flour
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder

Wet Mixture

• ½ cup (118 ml) buttermilk
• 1 large egg

Pickles

• 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry

Frying

• Vegetable oil for frying (enough to fill a Dutch oven 2-3 inches deep)

Dipping Sauce (optional)

• 2 tablespoons Ranch dressing
• 1 tablespoon BBQ sauce
• 1 teaspoon ketchup
• 1 teaspoon mayonnaise
• Dash tabasco sauce
• Dash of ground black pepper

Instructions

1. Prepare the Oil: Fill a Dutch oven or heavy-bottomed saucepan with 2-3 inches of vegetable oil. Attach a frying thermometer so it is submerged but not touching the bottom, and heat over medium heat until it reaches 375°F (190°C), which should take about 10 minutes.
2. Make the Breading Mixture: In a bowl, whisk together the all-purpose flour, salt, ground black pepper, paprika, cayenne pepper, and garlic powder. Set the mixture aside for coating.
3. Prepare Egg Wash: In a separate bowl, whisk together the buttermilk and the egg until thoroughly combined. This will be used to help the flour mixture adhere to the pickles.
4. Prepare the Pickles: Slice the kosher dill pickles into pieces just under ¼ inch thick and lightly pat them dry with a paper towel to remove excess moisture prior to coating and frying.
5. Coat the Pickles: Working in batches of 3-4 slices, coat each pickle slice by first dredging it in the seasoned flour mixture, then dipping it into the buttermilk and egg mixture, and finally coating it again in the flour mixture. Shake off any excess flour.
6. Fry the Pickles: Carefully transfer the coated pickle slices to the hot oil, frying 3-4 slices at a time to avoid overcrowding. Fry for about 90 seconds on each side or until they turn golden brown and crispy.
7. Drain and Rest: Use a slotted spoon or wire strainer to remove the fried pickles from the oil. Place them on a plate lined with paper towels to drain excess oil. Ensure the oil temperature returns to 375°F (190°C) before beginning to fry the next batch.
8. Make the Dipping Sauce (optional): Stir together the ranch dressing, BBQ sauce, ketchup, mayonnaise, a dash of Tabasco sauce, and black pepper until smooth and well combined. Serve alongside the fried pickles.
9. Serve: Fried pickles are best enjoyed warm immediately after frying with the dipping sauce on the side.

Notes

• Patting the pickle slices dry before coating helps the breading stick better and reduces splattering in the hot oil.
• Do not overcrowd the frying pan to ensure even cooking and maintain oil temperature.
• Use a thermometer to monitor oil temperature precisely, as temperature fluctuations can affect crispiness and oil absorption.
• If you prefer, plain ranch dressing makes a quick and delicious dipping sauce alternative.
• Leftover fried pickles can be reheated in an air fryer or oven to regain crispiness but are best fresh.

Keywords: fried pickles, crispy fried pickles, Southern fried pickles, appetizer, snack, breaded pickles