Fried Pickles are a crispy, tangy, and addictive appetizer or snack that’s perfect for game days, parties, or anytime you’re craving something crunchy. These golden bites of pickle goodness are battered, fried to perfection, and often served with a creamy dipping sauce.
Why You’ll Love This Recipe
- Crunchy and tangy: The combination of crisp coating and juicy pickles is irresistible.
- Easy to make: A quick recipe with simple ingredients.
- Party favorite: A fun and unique appetizer that’s always a crowd-pleaser.
- Customizable: Adjust the seasonings or use your favorite type of pickles.
- Great with dips: Perfectly pairs with ranch, spicy mayo, or your favorite sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dill pickle slices or spears (drained and patted dry)
- All-purpose flour
- Cornmeal
- Baking powder
- Salt
- Paprika
- Garlic powder
- Cayenne pepper (optional, for heat)
- Egg
- Buttermilk
- Vegetable oil (for frying)
Optional Dipping Sauce:
- Ranch dressing or a mix of mayo, hot sauce, and garlic powder
Directions
- Prepare the pickles:
- Drain the pickle slices or spears and pat them dry with paper towels to remove excess moisture.
- Make the batter:
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, paprika, garlic powder, and cayenne pepper.
- In a separate bowl, whisk the egg and buttermilk until combined.
- Heat the oil:
- Heat vegetable oil in a deep skillet or pot to 375°F (190°C). Ensure there’s enough oil to submerge the pickles fully.
- Coat the pickles:
- Dip each pickle slice into the dry mixture, then into the buttermilk-egg mixture, and finally back into the dry mixture. Shake off any excess coating.
- Fry the pickles:
- Carefully add the coated pickles to the hot oil, frying in small batches to avoid overcrowding.
- Fry for 2–3 minutes, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels to drain.
- Serve:
- Serve the fried pickles warm with your choice of dipping sauce.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spicy fried pickles: Add more cayenne or chili powder to the batter for extra heat.
- Gluten-free: Use gluten-free flour or a mix of rice flour and cornstarch for the coating.
- Pickle chips: Use pickle slices instead of spears for bite-sized snacks.
- Beer batter: Replace buttermilk with beer for a light, flavorful coating.
- Different pickles: Try bread-and-butter pickles for a sweet and tangy twist.
Storage/Reheating
- Storage: Store leftover fried pickles in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in an air fryer or oven at 375°F (190°C) for a few minutes to regain crispiness. Avoid microwaving, as the coating may become soggy.
- Freezing: Not recommended, as the texture may not hold up well after freezing and reheating.
FAQs
1. Can I bake the pickles instead of frying?
Yes, bake them on a parchment-lined baking sheet at 425°F (220°C) for 15–20 minutes, flipping halfway through.
2. What type of pickles are best for frying?
Dill pickles work best for their tangy flavor, but bread-and-butter pickles are great for a sweeter option.
3. How do I keep the coating from falling off?
Ensure the pickles are well-dried before coating, and press the coating onto the pickles firmly.
4. Can I use a store-bought batter mix?
Yes, a pre-made batter mix can be a time-saving alternative.
5. What’s the best oil for frying?
Vegetable oil, canola oil, or peanut oil are ideal for frying due to their high smoke points.
6. How do I avoid greasy fried pickles?
Fry at the correct temperature (375°F/190°C) and drain them on paper towels immediately after frying.
7. Can I make these in an air fryer?
Yes, coat the pickles as directed and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.
8. Can I make the batter ahead of time?
It’s best to prepare the batter fresh, but you can mix the dry ingredients ahead of time and store them in an airtight container.
9. Are fried pickles keto-friendly?
Not traditionally, but you can use almond flour and omit cornmeal for a keto-friendly version.
10. Can I add cheese to the coating?
Absolutely! Mix grated Parmesan into the dry batter for an extra flavor boost.
Conclusion
Fried Pickles are a crunchy, tangy, and satisfying snack that’s perfect for any occasion. Whether you’re hosting a party, enjoying a game day, or just indulging in a tasty treat, these golden bites are guaranteed to please. Pair them with your favorite dipping sauce and watch them disappear in no time!
Print
Fried Pickles
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Description
These Fried Pickles are crispy, tangy, and downright addictive! Perfect as a snack, appetizer, or game-day treat, they’re easy to make with simple ingredients and pack a flavorful crunch. Serve with ranch or your favorite dipping sauce for the ultimate indulgence.
Ingredients
- 1 jar (16 oz) dill pickle chips or slices, drained and patted dry
- 1 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for spice)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup cornmeal (optional, for extra crunch)
- Vegetable oil, for frying
For Serving:
- Ranch dressing or spicy mayo
Instructions
1. Prep the Pickles:
- Drain the pickles and pat them dry with paper towels to remove excess moisture.
2. Set Up the Breading Station:
- In one bowl, mix flour, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- In a second bowl, whisk together eggs and buttermilk.
- In a third bowl, combine breadcrumbs and cornmeal (if using).
3. Bread the Pickles:
- Dredge each pickle slice in the flour mixture, coating completely.
- Dip into the egg mixture, letting any excess drip off.
- Coat in the breadcrumb mixture, pressing gently to ensure it sticks.
- Place the breaded pickles on a baking sheet or plate and repeat with the remaining pickles.
4. Fry the Pickles:
- In a deep skillet or pot, heat 2 inches of vegetable oil to 375°F (190°C).
- Fry the pickles in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate to drain excess oil.
5. Serve:
- Serve the fried pickles warm with ranch dressing or your favorite dipping sauce.
Notes
- Air Fryer Option: Spray breaded pickles with cooking spray and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through.
- Make Ahead: Bread the pickles and refrigerate them for up to 4 hours before frying.
- Storage: Fried pickles are best enjoyed fresh but can be reheated in the oven or air fryer to restore crispness.