If you’re craving a snack that’s crunchy, tangy, and downright addictive, this Fried Pickles Recipe is your new best friend. These crispy pickle chips, coated in a perfectly seasoned batter and fried to golden perfection, bring together Southern charm and irresistible flavor in every bite. Whether you’re serving them at a casual get-together or just need a quick treat to perk up your day, this dish is simple to make yet big on taste. Trust me, once you try this Fried Pickles Recipe, it will become a staple appetizer you’ll want to whip up again and again.
Ingredients You’ll Need
Getting started with this Fried Pickles Recipe is a breeze because the ingredients are straightforward, yet each one plays a vital role in crafting that signature crispy texture and mouthwatering flavor. From the tangy dill pickles to the perfectly seasoned flour and crunchy coating, every component contributes to the ultimate snack experience.
- Dill pickle chips (1 jar, 16 oz): Make sure they’re well drained and patted dry to keep your coating crispy and not soggy.
- All-purpose flour (1 cup): This forms the base of the dry mix, helping the batter stick nicely to each pickle.
- Garlic powder (1 teaspoon): Adds a subtle savory depth to the coating.
- Paprika (1 teaspoon): Brings a gentle smokiness and warmth to balance the sourness of the pickles.
- Salt (½ teaspoon): Essential for seasoning and enhancing all the flavors.
- Black pepper (¼ teaspoon): Provides a mild kick and peppery contrast.
- Eggs (2 large): Helps bind the coating and gives that golden color when fried.
- Buttermilk or regular milk (½ cup): Buttermilk adds a slight tang and tenderness; milk works fine too if you don’t have buttermilk.
- Cornmeal or breadcrumbs (1 cup): This gives the pickles their irresistible crunchiness once fried.
- Vegetable oil: For frying; choose one with a high smoke point to get that perfect fry.
- Ranch dressing: Classic dip that pairs perfectly with the tangy crunch of the fried pickles.
How to Make Fried Pickles Recipe
Step 1: Prepare the Dry and Wet Mixtures
Begin by setting up your dredging station. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper to create the flavorful dry mixture. Next, whisk the eggs together with the buttermilk in another bowl, which will form the wet batter that helps the coating stick flawlessly to the pickles. Finally, place your cornmeal or breadcrumbs in a third bowl; this will be the crunchy outer layer that makes the fried pickles so addictive.
Step 2: Coat the Pickles
Take each pickle slice and first dredge it in the flour mixture to give the wet batter something to cling to. Then dip it into the egg and buttermilk mixture, making sure it’s fully coated. After that, press the pickle gently into the cornmeal or breadcrumbs so they stick well, creating that golden crunchy crust. Once coated, place the pickles on a plate and let them rest for 5 to 10 minutes; this helps the coating adhere better during frying, giving you a more satisfying crunch.
Step 3: Fry to Golden Perfection
Heat about 1½ inches of vegetable oil in a deep skillet or pot until it reaches 350°F. Carefully add the coated pickles in small batches to avoid crowding, and fry each side for about 2 to 3 minutes until they turn a gorgeous golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil. The result is crispy, flavorful fried pickles that are ready to enjoy!
How to Serve Fried Pickles Recipe
Garnishes
Serving your fried pickles with the right garnishes elevates them from a snack to a snack star. Fresh chopped parsley or chives sprinkled on top add a burst of color and a fresh flavor boost that complements the crispy coating. A small dusting of smoked paprika on the plate can also enhance the visual appeal and hint at the smoky notes inside.
Side Dishes
Fried pickles shine brightest alongside classic comfort foods. Pair them with creamy macaroni and cheese, crispy french fries, or even a big, juicy burger for a true Southern-inspired feast. They also work beautifully as an appetizer before a barbecue or alongside a chilled beer for an unbeatable combo.
Creative Ways to Present
For an unexpected twist, line a rustic wooden board with parchment paper and arrange your fried pickles in neat rows or clusters. Serve them with various dipping sauces in small bowls—think spicy ranch, honey mustard, or a zesty sriracha mayo. You can even skewer a few pickles with toothpicks for easy finger-snacking at parties or game days.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover fried pickles — and trust me, that’s rare — store them in an airtight container in the refrigerator. They stay best for up to two days, but know they’ll start losing their crispness over time, so it’s a good idea to enjoy them fresh when you can.
Freezing
Freezing fried pickles is possible but tricky. To freeze, flash-freeze the coated pickles on a baking sheet first, then transfer them to a freezer-safe bag. When ready, fry or air fry straight from frozen. Just keep in mind that the texture might be slightly less crisp compared to fresh frying, but they still make a delicious treat.
Reheating
To bring back some of that crispy magic, reheat leftover fried pickles in an oven or air fryer at 350°F for about 5 to 7 minutes. Avoid microwaving if you want to maintain that crunchy coating, as it tends to make them soggy.
FAQs
Can I use sweet pickles instead of dill pickles?
While dill pickles are traditional for this recipe because of their tangy flavor, sweet pickles can absolutely be used if you prefer a sweeter, milder bite. Just be aware it will change the overall flavor profile.
Is it necessary to pat the pickles dry?
Yes! Removing excess moisture by patting the pickles dry is essential to help the batter stick effectively and prevent sogginess. It also ensures a crispier final result.
Can I bake or air fry the fried pickles instead of deep frying?
Definitely. Air frying at 400°F for 10 to 12 minutes, flipping halfway through and spraying lightly with oil, is a great alternative. Baking works too but might not be quite as crispy.
What’s the best dipping sauce for fried pickles?
Ranch dressing is the classic and most popular choice, but spicy ranch, blue cheese dressing, or even a smoky sriracha mayo can add a delicious twist.
How do I make the coating extra crispy?
Pressing the cornmeal or breadcrumbs gently but firmly onto the pickles before frying and allowing them to rest for a few minutes helps the coating stick tightly and fry up extra crispy.
Final Thoughts
This Fried Pickles Recipe is one of those soul-satisfying dishes that you’ll want to make over and over. The perfect balance of tangy, crispy, and flavorful takes this humble snack to new heights. Whether you’re hosting friends or indulging on your own, these fried pickles will be a guaranteed hit. So grab that jar of pickles and get frying — a crunchy, tasty adventure awaits!
Print
Fried Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
Crispy and flavorful Fried Pickles are a classic Southern snack perfect for appetizers or game day. Dill pickle slices are coated in a seasoned flour mixture, dipped in an egg-and-milk batter, then breaded with cornmeal or breadcrumbs before being fried to golden perfection. Served hot with ranch dressing, these crunchy treats deliver a tangy, savory bite that’s sure to please any crowd.
Ingredients
Pickle Coating
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Batter
- 2 large eggs
- ½ cup buttermilk (or regular milk)
Breading
- 1 cup cornmeal or breadcrumbs
Main Ingredient
- 1 jar (16 oz) dill pickle chips or slices, drained and patted dry
Frying
- Vegetable oil (for frying)
Serving
- Ranch dressing (for serving)
Instructions
- Prepare the coating mix: In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well to evenly distribute the spices.
- Make the batter: In a separate bowl, whisk together the eggs and buttermilk until fully blended to create a smooth batter.
- Prepare the breading: Pour the cornmeal or breadcrumbs into a third bowl ready for dredging.
- Coat the pickle slices: Take each pickle slice and dredge it first in the seasoned flour mixture to coat, then dip into the egg-milk batter, ensuring it is fully covered. Next, press the slice into the cornmeal or breadcrumbs bowl until well coated. Place the coated pickles on a plate and let them rest for 5–10 minutes to help the coating adhere better during frying.
- Heat the oil: In a deep skillet or pot, heat vegetable oil to approximately 350°F, filling the pan with about 1½ inches of oil for proper frying depth.
- Fry the pickles: Working in batches to avoid overcrowding, carefully place the coated pickle slices into the hot oil. Fry for 2–3 minutes per side, or until they turn a beautiful golden brown and become crispy.
- Drain excess oil: Using a slotted spoon, transfer the fried pickles to a paper towel–lined plate to absorb excess oil and keep them crisp.
- Serve: Serve the fried pickles hot alongside ranch dressing or your favorite dipping sauce for a delicious snack or appetizer.
Notes
- For a spicier twist, add cayenne pepper to the flour mixture or serve with spicy ranch dressing.
- You can air fry the pickles at 400°F for 10–12 minutes, flipping halfway through and lightly spraying with oil for a healthier alternative.
