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Fried Pickles

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fried pickles stacked on top of each other with dipping sauce on a plate
Fried pickles are a fun way to enjoy pickles crammed with delicious flavor.
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These delicious fried pickles are a Southern favorite that you can easily make at home. Sliced dill pickles are dredged in buttermilk and then coated in a flour and spice mixture before being fried to create this yummy and fun snack with an amazing crispy texture.

Want to try out more fried experiments? Then why not try this Deep Fried Oreos recipe for a chocolatey treat? Or if you want a more healthy option, then expand your side dishes with Cauliflower Fried Rice. Love the tangy dill pickle flavor? Try our Dill Pickle Pasta Salad.

close up side shot of fried pickles showing its inside layerd

MORE FRIED RECIPES:
Fried Corn on the Cob | Better Than Take Out Fried Rice


FRIED PICKLES INGREDIENTS

fried pickles raw ingredients that are labeled

You will need:

FOR THE PICKLES

  • 4 cups peanut or vegetable oil, for a 10 inch skillet
  • 2 cups dill pickles, sliced
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ cup buttermilk
  • 1 egg, lightly beaten

PRO TIP: Check the grocery store for dill pickle chips as they come pre-sliced, making this recipe even easier!

FOR THE DIPPING SAUCE
(makes a little bit more than ½ cup sauce)

  • 6 tablespoons ranch dressing
  • 4 teaspoons mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons dark brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon hot sauce, or to your taste
  • ½ teaspoon black pepper

SUBSTITUTIONS AND ADDITIONS

Oil: if you aren’t a fan of peanut oil or have allergies, you can replace this with vegetable oil, and it will work out just fine.

Dipping Sauce: As well as this tomato sauce, you can also try other favorite dipping sauces with the pickles. A few good options include chipotle garlic, creamy blue cheese, or a jalapeno dip. You could even make something like buttermilk ranch dip if you have leftover buttermilk.

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HOW TO MAKE THIS FRIED PICKLES RECIPE

STEP ONE: To make the dipping sauce, combine all the ingredients and stir until smooth then pop in the fridge until serving.

fried pickles process shot of ingredients being whisked together

STEP TWO: Add the oil to a 10-inch heavy-bottom deep skillet (something like cast iron) until it is at least 1 inch deep. Use a candy thermometer on the side of the pan and heat oil until it reaches 375°F, usually around 10 minutes. But don’t allow it to boil. Aim to keep the temperature between 360°F to 376°F while cooking.

PRO TIP: Be careful not to have any excess moisture on your hands when using the skillet as drops of water into the oil will cause it to pop and you could get a nasty little burn.

STEP THREE: If you are slicing your own pickles, slice them into ¼ inch slides, crosswise. Pop them on a paper towel and pat dry.

PRO TIP: If you like stronger flavor in your fried pickles, then make the slices thicker. You can also use pre-sliced pickles if you prefer a simple option.

STEP FOUR: Take a half-gallon or one-gallon Ziploc bag and combine the flour, salt, pepper, paprika, garlic powder, and cayenne then set aside.

STEP FIVE: In a small bowl, mix the buttermilk and egg.

STEP SIX: Place 6 to 8 pickles in a bag with the flour mixture and coat by shaking the bag gently, make sure it is closed. Then dip pickle slices in the buttermilk and egg mixture. Return to the bag and coat again.

PRO TIP: When adding to the flour then buttermilk mixture, use one hand for the dry ingredient step and the other for the wet. This stops everything from getting into a gooey mess during the dipping process!

fried pickles process shot of pickles being coated in flour dipped into buttermilk then coated into flour again

STEP SEVEN: Gently add the pickles to the hot oil and fry until golden brown, usually 90 seconds to 2 minutes. Use a slotted spoon to remove and place it on a plate with paper towels on it. Repeat in small batches until all the pickles are cooked.

PRO TIP: Monitor the oil temperature throughout cooking as this stops the pickles from absorbing too much oil and becoming greasy.

fried pickles process shot of pickles being fried in a pan then removed with a slotted spoon

STEP EIGHT: Serve with dipping sauce or eat as they are, always best while warm.

HOW TO SERVE

This southern snack is a great addition to any appetizer table. Add our stuffed mushrooms, cucumber bites and hot crab dip and you have a fantastic variety of appetizers. Serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.

STORAGE

ON THE COUNTER: Store crispy fried dill pickles in an airtight container with some paper towels inside the box to absorb excess oil. Don’t put them in the fridge as they will go soggy. To reheat them, pop them back in the skillet for a minute or two but watch they don’t burn.

fried pickles stacked on top of each other with dipping sauce on a plate

This fried pickles recipe is a fun way to enjoy pickles crammed with delicious flavor. Once you master the basics of making the batter, you’ll be trying out all sorts of fried foods! But you’ll always come back to the best homemade fried pickle recipe as one of your favorite appetizers or just as a delicious side dish.

FAQ

What are the best pickles to buy for this recipe?

You can pick any pickles you enjoy. Any type of dill pickles are the best choice and if you can find pre-sliced ones, it will save you the slicing step during prep.

What kind of hot oil is best for deep frying?

Fry only with oils that have a high smoking point. Smoking point is the temperature it takes for the oil to start to break down and smoke. Once it smokes, it’s not good for frying. Good oils to use are peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. Olive oil on the other hand is not a good oil to fry in.

Should I refrigerate any leftovers?

It is best to store leftovers on the counter as putting them in the fridge will make the coating on the pickles soggy.

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fried pickles stacked on top of each other with dipping sauce on a plate

Fried Pickles

5 from 1 vote
Fried pickles are a fun way to enjoy pickles crammed with delicious flavor.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

FOR THE PICKLES

  • 4 cups peanut oil or vegetable oil
  • 2 cups dill pickles sliced
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 1 egg lightly beaten

FOR THE DIPPING SAUCE

  • 6 tablespoons ranch dressing
  • 4 teaspoons mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons dark brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon hot sauce or to your taste
  • 1/2 teaspoon black pepper

Instructions
 

  • To make the dipping sauce, combine all the ingredients and stir until smooth then pop in the fridge until serving.
  • Prepare the cooking oil by pouring the oil into a 10 inch heavy-bottomed skillet. Cast iron works great! The oil needs to be at least 1 inch deep. Place a candy thermometer on the side of the pan and heat the oil to 375°F. This will take about 10 minutes. Keep an eye on the oil, making sure it does ​not ​come to a boil. While frying the pickles, try to keep the temperature of the oil between 360°F and 375°F degrees.
  • If you are slicing your own pickles, slice them crosswise into ¼ inch slices. Lay the pickles onto paper towels and pat dry.
  • In a half gallon or gallon sized ziploc bag, combine flour, salt, pepper, paprika, garlic powder, and cayenne. Set aside.
  • In a small shallow bowl, combine the buttermilk and egg.
  • Place several pickle slices (about 6 to 8) into the bag with the flour mixture. Coat the pickles by gently shaking the bag. Dip the pickles into the buttermilk mixture. Return the pickles to the flour mixture and coat again.
  • Gently place the pickles into the heated oil. Fry until golden. This will only take 90 seconds to 2 minutes. Remove with a slotted spoon. Place on a plate lined with a paper towel. Repeat until all the pickles are cooked.
  • Serve with dipping sauce or eat as is. These are best when served warm.

Notes

TIP: Check the grocery store for dill pickle chips as they come pre-sliced making this recipe even easier!
 
TIP: Be careful not to have any excess moisture on your hands when using the skillet as drops of water into the oil will cause it to pop and you could get a nasty little burn.
 
TIP: If you like stronger flavor in your fried pickles, then make the slices thicker. You can also use pre-sliced pickles if you prefer a simple option.
 
TIP: When adding to the flour then buttermilk mixture, use one hand for the dry ingredient step and the other for the wet. This stops everything from getting into a gooey mess during the dipping process!
 
TIP: Monitor the oil temperature throughout cooking as this stops the pickles from absorbing too much oil and becoming greasy.

Nutrition

Calories: 2218kcal | Carbohydrates: 33g | Protein: 7g | Fat: 233g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1577mg | Potassium: 211mg | Fiber: 2g | Sugar: 6g | Vitamin A: 568IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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