Fried Pickles
If you haven’t yet discovered the crispy, crave-worthy joy of fried pickles, now’s the time to dive in. With their golden crunch and tangy bite, these Southern favorites have earned their place at the snack table. I still remember my first taste—on a sweltering summer day at a roadside stop in Tennessee. That crisp, salty tang alongside a creamy dipping sauce? Instant obsession.
Since then, fried pickles have become my go-to snack for everything from casual get-togethers to late-night cravings. Whether deep-fried for that irresistible crunch or air-fried for a lighter take, this recipe guarantees a flavor-packed bite every time.
🧂 Ingredients (Table Format)
For Frying
| Ingredient | Quantity |
|---|---|
| Vegetable oil | For frying |
| All-purpose flour | 1 cup |
| Salt | ½ teaspoon |
| Ground black pepper | 1 teaspoon |
| Paprika | ¼ teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Garlic powder | ¼ teaspoon |
| Buttermilk | ½ cup |
| Egg (large) | 1 |
| Kosher dill pickles | 3, sliced < ¼” thick, patted dry |
Optional Dipping Sauce (or use Ranch)
| Ingredient | Quantity |
|---|---|
| Ranch dressing | 2 tablespoons |
| BBQ sauce | 1 tablespoon |
| Ketchup | 1 teaspoon |
| Mayonnaise | 1 teaspoon |
| Tabasco sauce | Dash |
| Ground black pepper | Dash |
🔪 Instructions
Step 1: Heat the Oil
Fill a deep, heavy pan or Dutch oven with 2–3 inches of vegetable oil. Attach a thermometer (making sure it doesn’t touch the pan’s bottom) and bring the oil to 375°F (190°C), which should take around 10 minutes.
Step 2: Prepare Your Coating Stations
In one bowl, combine the flour, salt, pepper, paprika, cayenne, and garlic powder.
In a separate bowl, whisk the buttermilk and egg together until smooth.
Step 3: Coat the Pickles
In small batches (3–4 slices at a time):
- Dredge each pickle slice in the seasoned flour.
- Dip into the buttermilk-egg mixture.
- Coat once more in the flour mixture for an extra-crispy shell.
Step 4: Fry Until Golden
Carefully place the coated pickles into the hot oil. Fry each side for about 90 seconds or until they’re golden and crisp.
Remove with a slotted spoon and place on a paper towel-lined plate. Allow the oil to return to 375°F before starting the next batch.
Step 5: Whip Up the Dipping Sauce (Optional)
In a small bowl, mix all sauce ingredients until creamy and well blended. Serve alongside your hot, crispy pickles.
