Our fried pickle recipe will make pickle fanatics swoon for this outrageously delicious addicting snack! Fried pickles are prepared by coating dill pickle chips in seasoned flour, followed by dredging through an egg-buttermilk mixture, lastly coated in flour again before being deep-fried. Using pickle chips in our fried pickle recipe keep this savory treat crispy, unlike soggy fried pickle spears you may have experienced in the past.
Fried pickles are a popular southern dish first debuting in the 1960s! This crunchy, salty, savory fare can now be found at almost any state fair or carnival alongside other delectable deep–fried treats. Pair your fried pickles with our tasty ranch-barbecue style sauce or with your preferred sauce for dipping for an added boost of flavor!
Crispy Fried Pickles
- 1 pint jar kosher dill pickle chips
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/2 cup buttermilk
- 2 quarts vegetable oil
Begin by draining the pickle chips in a small colander. Pat them dry. Set aside.
In a medium bowl, add the flour, garlic salt, pepper, paprika, and cayenne pepper. Whisk until well combined.
In another medium bowl, using a whisk, lightly beat an egg. Add the buttermilk and whisk until combined.
In a large pot, heat the oil over medium-high heat until it has reached a temperature of 375 degrees on a digital instant-read thermometer.
Meanwhile, begin coating the pickle slices in the flour mixture. Then dip them in the buttermilk and dredge them in the flour mixture once more. Continue this process until all of the pickle chips are coated.
Working in batches of 4-6, carefully lower the pickle chips into the hot oil. Allow the pickles to cook until golden and crispy, about 1 minute per side.
Carefully remove the fried pickles with a slotted spoon to a paper-towel-lined plate, allowing excess oil to drain. Serve immediately with dipping sauce.
- 2 tablespoons ranch dressing
- 1 tablespoon barbecue sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- 1/4 teaspoon ground black pepper
In a small bowl, add ranch dressing, barbecue sauce, ketchup mayonnaise, and pepper. Stir to combine.
If you find yourself without buttermilk, don’t fret! You can make your own! Pour 1/2 cup whole or two percent milk into a measuring cup, then add half a tablespoon lemon juice or white distilled vinegar. Allow the milk to sit at room temperature for 10 minutes, use as you would with buttermilk in any recipe.
Think twice about throwing out that pickle juice! Check out why you should never throw out leftover pickle juice!