If you’re craving something irresistibly crunchy, tangy, and deeply satisfying, look no further than Fried Pickles. This Southern-inspired appetizer brings together juicy dill pickle slices, a dreamy buttermilk soak, and a perfectly seasoned, golden coating. The result? Snackable bites that are always the first to vanish at parties, movie nights, or just when you want to treat yourself to a truly extraordinary treat. Whether you’re a long-time pickle lover or just discovering this unique crowd-pleaser, Fried Pickles are about to become your new obsession.
Ingredients You’ll Need
Ingredients You’ll Need
One of the things I adore about this recipe is how straightforward yet essential the ingredient list is. Each component adds something wonderful: a tart burst, a pillowy bite, or just the right hint of spice. Gather these pantry staples and you’ll be on your way to the crunchiest Fried Pickles in no time.
- Dill pickle slices: These are the star—make sure to drain and pat them dry for the crispiest results.
- Buttermilk: Soaking pickles in buttermilk amps up tanginess and lets the coating cling on tight.
- All-purpose flour: Forms the essential base of that classic light, crunchy crust.
- Cornmeal: Brings even more crunch and a lovely Southern flair.
- Garlic powder: Adds a big punch of savory flavor.
- Paprika: Offers a warm, enticing color and subtle smoky depth.
- Cayenne pepper: Just enough heat to make things exciting—add more if you love spice!
- Salt: Essential for balancing out those big, bold flavors.
- Black pepper: Delivers a gentle kick and rounds out the seasoning.
- Vegetable oil for frying: Go for a neutral oil with a high smoke point so that every batch turns out golden and crisp.
How to Make Fried Pickles
Step 1: Soak the Pickles in Buttermilk
Toss the drained dill pickle slices in a bowl and pour the buttermilk right over them. Give them a gentle stir so every slice is fully coated and let them soak for 10 to 15 minutes. This bath not only ramps up the zingy flavor but is also the secret to a fabulously clingy coating—no dry patches allowed!
Step 2: Mix Up the Coating
While your pickles are soaking, grab another bowl and whisk together the flour, cornmeal, garlic powder, paprika, cayenne, salt, and black pepper. This spicy, deeply aromatic mixture is what gives Fried Pickles their signature thick, crunchy crust. Don’t be afraid to run your fingers through it—feel how airy and fragrant it is before you start dredging.
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or sturdy saucepan and heat it to 375°F (190°C). Oil temperature makes all the difference here, so if you have a kitchen thermometer, use it! Hot, shimmering oil ensures every batch fries up lightning-fast and crispy, not greasy or soggy.
Step 4: Dredge the Pickles
Lift the pickle slices out of the buttermilk, letting any extra drip off, and drop them into the flour mixture. Press each slice gently so every nook and cranny gets coated. For a super-crunchy finish, try double-dipping: return the coated slices to the buttermilk, then back into the flour mixture before frying.
Step 5: Fry the Pickles
Working in small batches (to avoid cooling the oil), slip the coated pickles into the hot oil. Fry for 2–3 minutes, turning them once, until they’re beautifully golden and crisp. Use a slotted spoon to rescue those sizzling Fried Pickles and transfer them to a paper towel-lined plate to drain.
Step 6: Serve Hot
These pickles were born for a hot debut! Serve them immediately, with a side of creamy ranch or your favorite dipping sauce, and watch them disappear as fast as you set them down.
How to Serve Fried Pickles
Garnishes
Take your Fried Pickles up a notch with a sprinkle of freshly chopped dill or parsley. A dash of smoked paprika or a quick zest of lemon over the top is fantastic for color and zing. If you like it spicy, a pinch of cayenne over the finished plate adds real visual pop and an extra layer of flavor.
Side Dishes
Fried Pickles are classic finger food, but they also love share space with other Southern appetizers like hush puppies, fried okra, or crispy chicken tenders. For a lighter contrast, pair them with tangy slaw or a pile of crisp veggie sticks, all ready for dipping.
Creative Ways to Present
There are so many playful ways to serve Fried Pickles: stack them in a paper-lined basket like your favorite diner, thread them onto skewers for crowd-pleasing party bites, or layer them atop sliders or sandwiches for an eye-popping, pickle-powered crunch. However you serve them, they’re sure to be the star.
Make Ahead and Storage
Storing Leftovers
Got a few stragglers? Cool any leftover Fried Pickles completely, then stash them in an airtight container lined with a paper towel. Pop them in the fridge where they’ll keep their best texture for up to two days.
Freezing
If you want to save a batch for later, let the Fried Pickles cool fully, lay them in a single layer on a baking sheet to freeze until firm, then transfer them to a freezer bag. They’ll keep for about a month and are perfect for spontaneous cravings.
Reheating
To bring Fried Pickles back to their former glory, skip the microwave and opt for the oven or air fryer. A quick blast at 400°F (204°C) for 5–7 minutes crisps them right back up, making them nearly as fantastic as day one.
FAQs
Can I use different types of pickles?
Definitely! While dill slices are the classic, you can try spicy pickles, bread-and-butter chips, or even pickle spears for a bolder bite. Each type Appetizer.
Is there a gluten-free alternative?
Yes! Swap the all-purpose flour and cornmeal for your favorite gluten-free flour blend and cornmeal, or try crushed gluten-free crackers as a base. You’ll still get that amazing crunch and all the flavor.
Can I bake instead of fry?
For a lighter option, you can bake the pickles on a parchment-lined sheet sprayed with oil at 425°F (218°C) for 10–12 minutes per side. While the texture won’t be quite as shatteringly crisp, you’ll still get plenty of flavor and crunch.
What’s the best dipping sauce for Fried Pickles?
Ranch dressing is the classic, but spicy mayo, creamy blue cheese, or even a zippy Cajun remoulade would be fantastic. Mix and match to find your perfect pairing!
Why do my Fried Pickles turn soggy?
Soggy pickles are usually a sign of oil temperature being too low or too much moisture on the pickles before dredging. Make sure your oil is hot enough and your pickles are well-patted dry before dipping in buttermilk and the coating.
Final Thoughts
If you haven’t tried making Fried Pickles at home yet, now’s the perfect time to get started. With their golden crunch, mouthwatering tang, and pure snack appeal, they might just become your ultimate go-to appetizer. Gather your supplies, invite a few friends, and make a batch—you’ll see why they never last long!
Print
Fried Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These crispy fried pickles are the ultimate appetizer or snack, with a tangy dill pickle coated in a seasoned cornmeal crust. Perfectly crunchy on the outside and tangy on the inside, they are a must-try for pickle lovers.
Ingredients
Dill Pickle Slices:
1 cup dill pickle slices, drained and patted dry
Buttermilk:
1 cup
All-Purpose Flour:
1 cup
Cornmeal:
1/2 cup
Seasonings:
1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Vegetable Oil:
for frying
Instructions
- Soak Pickles: Place pickle slices in buttermilk for 10–15 minutes.
- Prepare Coating: Mix flour, cornmeal, and seasonings in a bowl.
- Heat Oil: Heat vegetable oil to 375°F (190°C) in a skillet.
- Coat Pickles: Dredge pickles in flour mixture and fry until golden.
- Drain and Serve: Remove from oil, drain on paper towels, and serve hot with dipping sauce.
Notes
- For extra crunch, double-dip pickles in buttermilk and flour mixture.
- Try using pickle spears for a heartier option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 810mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
