Crispy, tangy, and utterly irresistible, fried pickles are the perfect blend of crunch and flavor in every bite. These golden delights are coated in a light, seasoned batter that fries to perfection in just 5 minutes, making them an ideal snack or appetizer. The contrast between the zesty pickle and the savory, crispy exterior is a taste sensation you’ll crave again and again.
With a total time of 20 minutes, this recipe is quick, easy, and guaranteed to impress. Whether you’re hosting a gathering or treating yourself, these fried pickles deliver a satisfying crunch and a burst of tangy goodness. Serve them warm with your favorite dipping sauce for a snack that’s as fun to eat as it is delicious.
Ingredients for Crispy Fried Pickles
- Vegetable oil for frying (enough to fill a Dutch oven or saucepan 2-3″ deep)
- 1 cup (125 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust for spice preference)
- ¼ teaspoon garlic powder
- ½ cup (118 ml) buttermilk (or substitute with milk + 1 teaspoon vinegar or lemon juice)
- 1 large egg
- 3 kosher dill pickles, sliced just under ¼” thick and patted dry (for crispier results)
Optional Dipping Sauce:
- 2 Tablespoons Ranch dressing
- 1 Tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash Tabasco sauce (optional, for heat)
- Dash ground black pepper
Step-by-Step Instructions
- Heat the oil: Fill a Dutch oven or heavy-bottomed saucepan with 2-3″ of vegetable oil. Attach a frying thermometer to the edge (ensure it’s in the oil but not touching the bottom). Heat over medium until the oil reaches 375°F (190°C). This will take about 10 minutes.
- Prepare the breading: In a bowl, whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder. Set aside.
- Make the wet mixture: In a separate bowl, whisk together the buttermilk and egg until fully combined.
- Coat the pickles: Working in batches of 3-4 slices, coat the pickle slices in the flour mixture, gently shake off excess, dip into the buttermilk mixture, then coat again in the flour mixture.
- Fry the pickles: Carefully place the coated pickles into the hot oil. Fry for 90 seconds per side or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Maintain oil temperature: Allow the oil to return to 375°F (190°C) before frying the next batch.
- Make the dipping sauce (optional): In a small bowl, stir together Ranch dressing, BBQ sauce, ketchup, mayonnaise, Tabasco sauce, and black pepper until smooth.
- Serve immediately: Enjoy the fried pickles warm with the dipping sauce or plain Ranch dressing.
Perfect Pairings: Dipping Sauce Ideas
While the optional dipping sauce in the recipe is a crowd-pleaser, feel free to get creative! Try mixing ranch dressing with a splash of hot sauce for a spicy kick, or combine honey mustard with a pinch of smoked paprika for a sweet and smoky twist. For a tangy option, blend Greek yogurt with dill and lemon juice—it’s lighter but just as delicious!
Serve It Up: Presentation Tips
Fried pickles are best served warm and crispy. Arrange them on a platter with a small bowl of dipping sauce in the center for easy access. Add a sprinkle of chopped parsley or chives for a pop of color, and pair them with cold beer or lemonade for the ultimate snack experience. They’re perfect for game day or as a fun appetizer at your next gathering!
Quick Tips for Frying Success
To ensure your fried pickles turn out perfectly, make sure your oil stays at 375°F (190°C)—use a thermometer to monitor it. Fry in small batches to avoid overcrowding, which can lower the oil temperature and make the pickles soggy. Pat the pickle slices completely dry before breading to help the coating stick better. And don’t forget to let the oil reheat between batches!
Leftovers? Here’s How to Reheat
If you have leftover fried pickles, store them in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a single layer and bake at 375°F (190°C) for 5-7 minutes, or until crispy. Avoid microwaving, as it can make them soggy. They won’t be quite as crispy as fresh, but they’ll still be tasty!
Mix It Up: Recipe Variations
Want to try something different? Swap the flour for cornmeal or panko breadcrumbs for a crunchier texture. You can also experiment with spices—add onion powder, smoked paprika, or chili powder to the breading for extra flavor. For a gluten-free version, use almond flour or gluten-free breadcrumbs. The possibilities are endless!
Fried Pickles
Ingredients
- Vegetable oil for frying
- 1 cup all purpose flour (125 g)
- ½ teaspoon Salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ cup buttermilk (118 ml)
- 1 large egg
- 3 kosher dill pickles cut into slices just shy of ¼” thick and lightly patted dry (see note)
Dipping Sauce (optional, plain old Ranch dressing also works great for dipping!)
- 2 Tablespoons Ranch dressing
- 1 Tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash tabasco sauce
- Dash of ground black pepper
Instructions
- Fill a Dutch oven or heavy-bottomed saucepan 2-3″ deep with oil for frying. Fix a frying thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.
- Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.
- In a separate bowl, whisk together buttermilk and egg.
- Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices.
- Coat slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
- Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
- Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
- Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together all of the dipping sauce ingredients until combined.