Crispy Fried Pickles Recipe
If you’ve never met your new favorite snack before, allow me to introduce you to Crispy Fried Pickles: the ultimate marriage of tangy dill pickles and a crunchy, golden crust that’s impossible to resist. Whether you pile them on a platter for game day or sneak a few straight from the paper towel, these salty, snackable bites bring together just the right amount of zip and crunch. If you’ve only had them in restaurants, making them at home is a whole new level of delicious—and it’s way easier than you think!
Ingredients You’ll Need
Great Crispy Fried Pickles only need a handful of common ingredients, but each one plays its part in the flavor-packed, crunchy results. From sharp spices to sturdy pickle chips, every item is chosen for max taste and crave-worthy texture.
- Dill pickle chips: Pick thick-cut, crinkle-style chips for the best bite and a flavor-packed punch.
- All-purpose flour: Acts as the sturdy foundation for the coating, helping everything else cling to the pickles.
- Garlic powder: Adds a deep, savory undertone to every bite—don’t skip it!
- Paprika: Gives a hint of smokiness and adds a lovely color to the crunchy coating.
- Cayenne pepper (optional): Bring some heat if you love a spicy kick!
- Salt: Essential to balance the acidity of the pickles and ramp up every other flavor.
- Black pepper: For a bit of sharpness and complexity in the crust.
- Large eggs: These are the glue that helps all your delicious breading stick.
- Buttermilk: Soaks and tenderizes the pickles, plus adds Southern tang.
- Cornmeal: The real hero for crunch—a must-have for those perfect Crispy Fried Pickles.
- Vegetable oil: Neutral flavor and a high smoke point make this ideal for golden, even frying.
- Ranch or spicy mayo (for serving): The dreamy dip your pickles have been waiting for.
How to Make Crispy Fried Pickles
Step 1: Prep the Pickles
Start by draining your pickle chips really well—a soggy pickle is no friend to crunch! Lay them out on some paper towels and gently pat dry, making sure to remove as much moisture as you can. This simple step is what lets your breading cling and crisp up beautifully.
Step 2: Set Up Your Breading Stations
Time to get organized! Arrange three shallow bowls: The first gets half the flour and all your seasonings (garlic powder, paprika, optional cayenne, salt, pepper). The second bowl is for whisked eggs and tangy buttermilk. The third combines the remaining flour with cornmeal for that infamous crispy fried pickles crunch. This assembly line makes quick work and keeps things tidy.
Step 3: Dredge and Coat
Now the real fun begins. Working in batches, dredge each pickle chip in the seasoned flour so it gets a nice dusting. Next, dip it in the luxurious bath of eggs and buttermilk. Finally, coat it generously in the cornmeal-flour mix, pressing gently to help every crumb stick. For the boldest crunch, consider double-coating by dipping in egg and cornmeal mix again.
Step 4: Fry to Golden Perfection
Pour about an inch of vegetable oil into a heavy skillet or deep pan and heat to a sizzling 375°F. Add your coated pickles in small batches to avoid crowding the pan (which helps each bite get ultra-crisp). Fry for 2–3 minutes, turning once, until each side is beautifully golden and audibly crisp. Remove them with a slotted spoon and let them drain on fresh paper towels.
Step 5: Serve Up Hot
These beauties are best enjoyed straight from the fryer, still warm and fiercely crunchy. Arrange the Crispy Fried Pickles on a platter, and get those dipping sauces ready—you’ll want to dive in right away!
How to Serve Crispy Fried Pickles
Garnishes
Add a sprinkle of chopped fresh parsley or a dusting of extra paprika right after frying for a pop of color and a little herby finish. If you’re feeling fancy, a pinch of flaky sea salt on top is pure magic the moment they hit the platter.
Side Dishes
Crispy Fried Pickles pair brilliantly with everything from buffalo wings to burgers, or as a flavorful contrast on a veggie tray. For a lighter touch, serve alongside a crisp green salad or roasted veggies for a fun twist on party snacking.
Creative Ways to Present
Try stacking your pickles on a wooden board with a trio of dipping sauces—ranch, spicy mayo, or even blue cheese—for a shareable appetizer platter guests will rave about. Or, pile them into paper cones for tuck-in-and-go snacking at a backyard cookout or casual gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftover Crispy Fried Pickles, let them cool completely before transferring to an airtight container. Store in the fridge for up to 2 days. The coating won’t be quite as crisp as fresh, but they’ll still be satisfyingly tangy and snackable.
Freezing
For longer storage, arrange completely cooled pickles on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container for up to 2 months. This keeps them separated and helps preserve the crunchy breading.
Reheating
To bring back the crunch, reheat fried pickles in a preheated 400°F oven or air fryer for 8 to 10 minutes. They’ll crisp up beautifully and taste almost as good as freshly fried—just avoid the microwave, as it turns them soggy.
FAQs
Can I use whole pickle spears instead of chips?
Yes! Pickle spears make for a fun, substantial snack, but keep in mind they’ll need a slightly longer frying time. Thicker pickles are more likely to stay juicy in the center, while chips offer max crunch per bite.
What oil is best for frying?
Stick with a neutral, high-heat oil like vegetable, canola, or peanut oil for the best results. These oils ensure your Crispy Fried Pickles fry up evenly with no competing flavors.
Is it possible to make this recipe gluten free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and double-check that your cornmeal is gluten free. The end result is just as crisp and irresistible.
How do I avoid a soggy coating?
The most important trick is to drain and dry your pickle chips thoroughly before breading. Also, be sure not to overcrowd the pan during frying, which helps the pickles crisp rather than steam.
Can I bake or air fry instead of deep frying?
You can! For a lighter version, try air frying at 400°F for about 8-10 minutes, flipping halfway. While oven baking won’t be quite as shatteringly crisp, it still works in a pinch—just use a wire rack to keep bottom crusts from getting soggy.
Final Thoughts
If you’re craving a crunchy, salty snack that’s just plain fun to make and eat, Crispy Fried Pickles are about to be your new obsession. Set out a batch at your next get-together and watch friends and family happily gather ‘round—these are the tangy, golden treats that always disappear first. Try them once, and it’s easy to see why they’re everyone’s favorite finger food!
Print
Crispy Fried Pickles Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy these delicious Crispy Fried Pickles as a perfect appetizer or snack. They are tangy, crunchy, and full of flavor that will have everyone coming back for more!
Ingredients
For the pickles:
- 2 cups dill pickle chips, drained and patted dry
- 1 cup all-purpose flour, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the coating:
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- Vegetable oil for frying
- Ranch or spicy mayo for serving
Instructions
- Prepare the coating: In a shallow bowl, mix 1/2 cup flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper.
- Whisk the egg mixture: In a second bowl, whisk eggs and buttermilk together.
- Coat the pickles: Dredge pickle chips in the seasoned flour, dip into the egg mixture, and coat in the cornmeal-flour mixture, pressing lightly to help coating stick.
- Fry the pickles: Heat about 1 inch of vegetable oil in a large skillet or deep pan to 375°F. Fry pickles in batches for 2–3 minutes until golden and crispy.
- Serve: Remove with a slotted spoon and drain on paper towels. Serve hot with ranch or spicy mayo.
Notes
- For extra crunch, double coat the pickles by dipping back into the egg and cornmeal mixture before frying.
- Make sure pickles are well-drained to avoid soggy coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6–8 pickles
- Calories: 210
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
