Fried Pickles Recipe
If you’re on the hunt for a crave-worthy appetizer packed with crunch and bold flavor, look no further than Fried Pickles. This Southern classic transforms humble dill pickle chips into an irresistible, golden snack perfect for sharing (or savoring all to yourself!). Their ultra-crispy coating, tangy bite, and dippable potential make them a seriously fun way to kick off any gathering or treat yourself to something special at home. Once you try homemade Fried Pickles, you’ll find yourself coming back to this recipe every time the craving strikes.
Ingredients You’ll Need
You only need a handful of pantry staples and a jar of your favorite pickles to whip up these Fried Pickles. Each ingredient plays a starring role in making every bite perfectly crunchy and flavorful.
- Dill pickle chips: The tangy foundation of this snack; drain and pat them dry so the coating sticks perfectly.
- All-purpose flour: Helps the breading to adhere and gives the first layer of crunch.
- Large eggs (beaten): Acts as the glue, holding all that crispy coating in place.
- Cornmeal: Adds hearty texture and a classic Southern touch to the crust.
- Panko breadcrumbs: Brings lightness and extra crunch to every bite.
- Garlic powder: Infuses savory flavor right into the breading mix.
- Paprika: For a hit of color and smoky depth.
- Cayenne pepper (optional): Gives the pickles a spicy kick if you like it hot.
- Salt: Highlights the snappy, tart pickle flavor and seasons every crumb of coating.
- Black pepper: Adds just the right peppery finish.
- Vegetable oil for frying: The key to a crisp, golden crust—be sure to use enough for a proper shallow fry.
How to Make Fried Pickles
Step 1: Prep Your Pickles
Begin by opening your jar of dill pickle chips and draining them thoroughly. Spread the chips out on a kitchen towel or paper towels and pat them dry. This step is crucial—dry pickles mean the coating will stick better and fry up extra crisp, instead of soggy.
Step 2: Set Up Your Breading Station
You’ll need three shallow bowls to create your assembly line: flour in the first, beaten eggs in the second, and a mixture of cornmeal, panko breadcrumbs, garlic powder, paprika, cayenne (if using), salt, and black pepper in the third. Organize them in order of use for a smooth process. This setup guarantees your Fried Pickles get thoroughly coated and full of flavor.
Step 3: Dredge and Coat
One by one, dredge each dry pickle chip in flour, shaking off excess. Dip it into the beaten egg, then press it into the cornmeal-panko mixture until every side is covered. Press gently to help the flavorful crust stick—it’s all about that even, crunchy coat.
Step 4: Fry the Pickles
Pour vegetable oil into a deep skillet or saucepan so it reaches about 1 inch up the side. Heat it to 375°F (190°C). Fry the coated pickles in batches, taking care not to overcrowd, for 2 to 3 minutes or until they’re golden brown and extra crispy. Use a slotted spoon to transfer the Fried Pickles to a paper towel-lined plate, allowing any excess oil to drain away.
Step 5: Serve Hot and Enjoy
For the very best experience, serve Fried Pickles piping hot with a side of ranch or your favorite dipping sauce. Their satisfying crunch and tangy interior just beg to be devoured right away.
How to Serve Fried Pickles
Garnishes
A little sprinkle of chopped fresh dill, parsley, or even a dusting of extra paprika brings color and a fresh finish to Fried Pickles. Add a small bowl of creamy ranch or spicy aioli on the side for maximum dipping delight.
Side Dishes
Pair Fried Pickles with classic Southern sides—think coleslaw, pimento cheese, or crispy french fries. They’re an unbeatable starter for burgers, barbecue plates, or even as a playful side to a big, juicy sandwich.
Creative Ways to Present
Stack them up on a platter, thread them onto mini skewers for easy party snacking, or pile them high inside a cone of parchment paper for a food truck-inspired vibe. Fried Pickles are a showstopper, no matter how you serve them.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Fried Pickles left over, let them cool to room temperature, then transfer to an airtight container. Store them in the refrigerator for up to 2 days for the best flavor and texture.
Freezing
To freeze, arrange cooled Fried Pickles in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months. This makes it easy to grab a handful whenever the mood for a crispy snack strikes!
Reheating
For that original, fresh-from-the-fryer crunch, reheat Fried Pickles in an oven or air fryer at 400°F until warm and crisp—about 5–7 minutes. Microwaving is convenient but can make them soggy, so use your oven or air fryer whenever possible.
FAQs
Can I make Fried Pickles without deep frying?
Absolutely! For a lighter version, try air-frying at 400°F for 8 to 10 minutes, flipping halfway through. You’ll still get loads of crunch, and the process is a little less messy, too.
Are there other types of pickles I can use?
Definitely. While classic dill pickle chips are traditional, you can swap in pickle spears for a bold twist or try sweet pickles if you prefer a tangy-and-sweet combination.
Why do I need to pat the pickles dry first?
Patted-dry pickles hold onto their coating better and fry up noticeably crisper. Excess liquid can cause the coating to slide right off or make the finished Fried Pickles less crunchy.
What’s the best dipping sauce for Fried Pickles?
Ranch dressing is a tried-and-true favorite, but spicy mayo, chipotle aioli, or even a zesty honey mustard all pair wonderfully with Fried Pickles. Feel free to customize based on your cravings!
Can Fried Pickles be made gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend and use gluten-free panko or finely ground cornflakes. With these quick substitutions, you can enjoy gluten-free Fried Pickles with the same irresistible crunch.
Final Thoughts
If you’re ready for a snack that’s big on flavor, fun, and crunch, these Fried Pickles are about to become your new go-to. Grab a jar of pickles and let this recipe add some Southern-inspired excitement to your next gathering—or enjoy a batch all by yourself. Happy snacking!
Print
Fried Pickles Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Fried Pickles are a crispy and flavorful appetizer perfect for snacking or entertaining. The tangy dill pickle chips are coated in a seasoned cornmeal mixture and fried to golden perfection. Serve them hot with your favorite dipping sauce for a delicious treat!
Ingredients
Dill Pickle Chips:
1 (16-ounce) jar dill pickle chips drained and patted dry
Flour Coating:
½ cup all-purpose flour
Egg Wash:
2 large eggs beaten
Cornmeal Mixture:
¾ cup cornmeal, ¼ cup panko breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper (optional), ½ teaspoon salt, ¼ teaspoon black pepper
For Frying:
vegetable oil
Instructions
- Heat Oil: Pour oil into a deep skillet or saucepan and heat to 375°F (190°C).
- Prepare Breading Station: Set up three shallow bowls with flour, beaten eggs, and a cornmeal mixture.
- Coat Pickles: Dredge pickle slices in flour, then dip in egg, and coat with cornmeal mixture.
- Fry Pickles: Fry in batches for 2–3 minutes until golden brown and crispy.
- Drain and Serve: Remove pickles with a slotted spoon, drain on paper towels, and serve hot with dipping sauce.
Notes
- For a lighter version, try air-frying at 400°F for 8–10 minutes, flipping halfway through.
- Experiment with pickle spears or sweet pickles for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6–8 pickle chips
- Calories: 260
- Sugar: 1g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
