Fried Pickles are a crunchy, crowd-pleasing snack coated in crispy breading and packed with tangy flavor. Serve them as an appetizer with a side of remoulade sauce for dipping.
For more tasty fried recipes, try my Honey Butter Fried Chicken and Crab Balls next.
Jump to Recipe
Jump to:
My Fried Pickles Recipe
Making fried pickles at home is easier than you’d think, and honestly, way better than anything I’ve ordered out. I love how the seasoned cornmeal flour gives each slice that perfect crunch while keeping the inside juicy.
These are always a hit at parties, especially during the Super Bowl when everyone’s craving something salty and deep fried. Whether you’re new to frying or just want a fun snack, this recipe’s a winner every time!
The Best Pickles for Frying
For this recipe, I like to use classic dill pickle slices. They’re thin enough to fry quickly and still pack that bold, briny flavor. Avoid sweet pickles since they can throw off the seasoning in the batter. Make sure to pat them dry really well so the coating sticks and crisps up properly.
What Ingredients Do I Need?
I kept the ingredient list simple but intentional, with enough spice to balance the tang of the pickles without overpowering them. The seasoned cornmeal flour gives that crunchy texture I love, especially when you get a good golden fry on each slice.
Ingredients for Fried Pickles
- Dill pickle slices. These are the star of the recipe, bringing a tangy crunch that holds up perfectly when fried.
- Cornmeal. This gives the pickles their signature crispy texture and helps the breading stay light.
- All-purpose flour. Blends with the cornmeal to create a sturdy, golden crust that fries up evenly.
- Seasoning. I use a blend of garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. It's a savory, smoky, spicy seasoning blend that adds depth of flavor to the sweet pickles.
- Egg. Helps bind the buttermilk to the pickles so the dry coating sticks better.
- Buttermilk. Adds a tangy richness and helps the coating adhere for a more even fry.
- Vegetable oil. A neutral oil that heats evenly and gives the pickles that deep fried crunch.
- Remoulade sauce. The perfect dipping sauce to balance the salty, crunchy pickles with something creamy and bold. I have a quick, easy recipe that I add to everything!
How to Make Fried Pickles
Prep the Pickles
I start by draining my pickle slices and laying them out on a paper towel. Pat them completely dry to help the coating stick better. This step is key for getting that crisp, golden crust.
Set Up Your Breading Station
In one shallow bowl, I whisk together the cornmeal, flour, and all your seasonings. In another bowl, I whisk the egg and buttermilk until smooth. I keep both bowls close by to make the dipping process easier.
Coat Each Slice
Then I dip each pickle slice into the buttermilk mixture, letting the excess drip off. I press each slice into the cornmeal mixture to fully coat, making sure it’s covered on both sides. I repeat with all the slices before frying.
Fry Until Golden
I heat about two inches of oil in a deep skillet over medium-high heat. You want the oil to reach 350°F before adding the pickles. Then I fry in batches for 2 to 3 minutes, or until each slice is golden and crispy.
Drain and Cool
Use tongs or a slotted spoon to remove the fried pickles. Place them on a paper towel-lined plate or a cooling rack to drain any extra oil. Let them rest for a minute or two before serving.
Serve with Sauce
Arrange the fried pickles on a platter with a small bowl of remoulade sauce on the side. They’re best eaten hot, so serve them up right away. Enjoy every crunchy, tangy bite!
What to Serve with Fried Pickles
I usually make a big batch and serve them with remoulade sauce as a snack. But if you want to serve them as a side, here are some delicious options:
- Burgers. The crispy, tangy bite of fried pickles adds a perfect contrast to a juicy burger, especially when piled on top or served on the side.
- Shrimp Po Boy. Fried pickles bring extra crunch and a hit of saltiness that pairs well with the spicy, saucy sandwich.
- Grilled hot dogs. Serve them as a side for a casual meal where people want something crispy to snack on between bites.
- Pulled pork sandwiches. The briny flavor cuts through the richness of the meat and adds texture to the plate.
- Fried chicken. Double down on the Southern vibes with this crispy-on-crispy combo—it just works.
- Cold beer or sweet tea. Not a meal, but worth mentioning. These drinks balance the salty, deep-fried pickles in a satisfying way.
Tips
- Dry the pickles thoroughly. If there’s too much moisture, the coating won’t stick and can slip off during frying.
- Use a thermometer for the oil. Keeping the temperature around 350°F helps the pickles fry evenly without getting greasy or burning.
- Don’t overcrowd the pan. Fry in small batches so the oil stays hot and each slice gets crispy.
- Press the coating onto the pickles. Lightly pressing helps the seasoned cornmeal flour mixture stick better and form a crunchier crust.
- Serve them fresh. Fried pickles are best eaten hot, right after frying, when they’re at peak crispiness.
FAQs
What is fried pickle batter made of?
The batter is a mix of cornmeal, all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. It’s combined with a wet mixture of egg and buttermilk to help the coating stick and fry up crispy.
How do you get breading to stick to pickles?
Make sure the pickle slices are completely dry before dipping them in the egg and buttermilk mixture. Press them into the seasoned cornmeal flour coating so it adheres fully before frying.
Can I make these ahead of time?
They’re best served fresh, but you can fry them a few hours in advance and reheat in the oven at 400°F for 5–7 minutes. This helps them crisp back up without getting soggy.
Can I use homemade pickles?
Yes, as long as they’re sliced and fully dried before coating. Just make sure they aren’t too soft, or they may fall apart during frying.
I hope you enjoy learning how to cook Fried Pickles!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
Fried Pickles Recipe
Equipment
- 2 Shallow Bowls
- Whisk
- Large Deep Skillet or Dutch Oven
- Tongs or Slotted Spoon
- Paper towels or Cooling Rack
Ingredients
- 1 jar of dill pickle slices about 16 oz, drained and patted dry
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 1 egg
- ½ cup buttermilk
- Vegetable oil for frying
- Homemade Remoulade Sauce find the recipe linked in the above post
Instructions
Prepare the Pickles:
- Drain the pickle slices thoroughly and pat them dry with paper towels. This step is crucial to avoid the batter from sliding off during frying.
Set Up Breading Station:
- In a shallow bowl, whisk together the cornmeal, flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
- In another bowl, whisk together the egg and buttermilk until smooth.
Coat the Pickles:
- Dip each pickle slice into the egg mixture, allowing any excess to drip off, then dredge it in the cornmeal mixture, ensuring it’s well-coated. Gently press to adhere the coating.
- Fry the Pickles:
- Heat about 2 inches of vegetable oil in a large, deep skillet over medium-high heat. The oil should be around 350°F.
- Working in batches, fry the pickles for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding the pan to keep the oil temperature consistent.
- Once fried, remove the pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
Make the Remoulade Sauce:
- Combine mayo, Dijon mustard, horseradish, Cajun seasoning, hot sauce, and Worcestershire sauce in a small bowl. Mix until smooth, then taste and adjust as needed before serving or storing in the fridge for up to 5 days.
Serve:
- Arrange the fried pickles on a serving platter with a bowl of remoulade sauce for dipping.
Leave a Reply