Fried Pickles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/fried-pickles-recipe/
