Crunchy, tangy fried pickles are the ultimate snack-food comfort—crispy golden batter hugging a briny dill chip. I’ve deep-fried these dozens of times for game nights and family dinners, and the balance of acid, salt, and crunch never fails to impress. If you enjoy experimenting with different pickles, try my favorite sweet option alongside these using this bread-and-butter pickles recipe for a contrasting flavor.
Why Make This Recipe
- Incredible contrast: hot, crunchy coating with cold, tangy pickle centers creates a lively flavor pop.
- Fast party snack: ready in about 25–30 minutes, perfect for last-minute guests.
- Versatile appetizer: works for game day, backyard cooks, or as a fun bar snack.
- Crowd-pleaser: picky eaters often love the texture; it’s an easy way to elevate store-bought pickles.
- Personal note: I love how a simple batter and hot oil transform humble pickle chips into something addictive and playful.
Recipe Overview
Prep time: 10 minutes.
Cook time: 10–12 minutes (frying in batches).
Total time: 20–25 minutes.
Servings: 4 (as an appetizer).
Difficulty: Easy.
Method: Shallow or deep frying at 350–375°F (175–190°C) after dredging pickles in a seasoned flour and egg/buttermilk batter, then draining on a wire rack.
My Experience Making This Recipe
I tested this recipe with both chip-style dill pickles and thicker spears to find the best texture; chips give the quintessential crisp-to-brine ratio. The main discoveries were keeping oil temperature steady at 350–365°F and draining on a rack to avoid soggy bottoms.
How to Make Fried Pickles
Start with well-drained pickle chips—pat them dry with paper towels to remove excess brine. Make a batter of 1 cup all-purpose flour, 1/2 cup cornmeal (optional for extra crunch), 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4–1/2 tsp cayenne, and 1 cup buttermilk plus 1 large beaten egg; dip pickles, let excess drip, then dredge in seasoned flour before frying. Heat 2–3 inches of vegetable oil in a heavy Dutch oven or skillet to 350–365°F, fry in small batches for 2–3 minutes until golden, then transfer to a wire rack to cool slightly.
Expert Tips for Success
- Temperature control is key: use a digital or candy thermometer to maintain 350–365°F; too cool makes greasy pickles, too hot bursts them.
- Dry the pickles: blotting with paper towels prevents batter from sliding off and reduces steam that causes sogginess.
- Double-dredge for a sturdy crust: dip in batter, then in panko or extra flour for an extra-crispy shell that holds up to dipping. For air-fryer adaptations, see this air-fryer crispy fried onions in 5 easy steps guide for tips on getting crunch without deep frying.
- Use neutral oil with a high smoke point (peanut, canola, or refined avocado) and a spider/skimmer to move batches quickly.
- Rest on a wire rack over a sheet pan—paper towels trap steam and soften the crust, while a rack keeps them crisp.
How to Serve Fried Pickles
- Classic dip: serve with a cool ranch or buttermilk-herb dip (mix 1/2 cup mayo, 1/2 cup sour cream, 2 tbsp chopped dill, 1 tbsp lemon juice).
- Party platter: serve with spicy aioli, pickled jalapeños, and sliced cured meats for a shareable board. Pair them with a hearty side like this Benihana-style hibachi fried rice at home for a fun fusion spread.
- Presentation tip: stack fries on a small cone or paper-lined basket and sprinkle flaky sea salt and chopped chives for a gourmet touch.
Storage and Reheating Guide
Store cooled fried pickles in a single layer on a wire rack or in a shallow airtight container with paper towel for up to 24–48 hours in the refrigerator—crispness declines after day one. To reheat, arrange on a baking sheet and bake at 400°F (200°C) for 6–8 minutes or air-fry at 375°F (190°C) for 4–6 minutes until crisp. You can freeze uncooked, breaded pickles: flash-freeze on a sheet tray, then transfer to a freezer bag for up to 1 month; cook from frozen at 375–400°F, adding a couple minutes to the fry time or air-fryer cycle.
Recipe Variations
- Gluten-free: swap all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free panko or crushed cornflakes for breading.
- Dairy-free: replace buttermilk with a mixture of 1 cup unsweetened almond milk + 1 tbsp lemon juice and omit egg or use a flax-egg binder.
- Extra-spicy: add 1 tsp cayenne to the batter and serve with sriracha-mayo for heat lovers.
- Surf-and-turf appetizer: serve alongside quick stir-fries like this bok choy stir-fried beef for a balanced, flavorful table.
Nutritional Highlights
- Pickles themselves are low in calories but high in sodium; frying adds fat from the oil, so enjoy as an occasional indulgence.
- To reduce calories, use an air-fryer and a lighter coating; dairy-free or gluten-free swaps are straightforward.
- Allergen note: traditional batter contains gluten, egg, and dairy—adjust for allergies accordingly. Aim for 4–6 pieces per person as a sensible appetizer portion.
Troubleshooting Common Issues
- Soggy coating: oil too cool or pickles too wet—heat oil to 350–365°F and thoroughly pat pickles dry before battering.
- Batter sliding off: batter too thin or pickles too slick—rest dipped pickles 1–2 minutes on a tray so batter adheres, or add a light flour dredge before battering.
- Burst pickles while frying: oil too hot or overcrowding increases bursting—fry in small batches and keep temperature steady with a thermometer.
Frequently Asked Questions
Q: Can I use dill pickle spears instead of chips?
A: Yes—thicker spears take slightly longer to heat through (about 3–4 minutes) and benefit from a sturdier double-dredge; adjust frying time and monitor oil temperature to prevent overcooking the crust.
Q: Is air-frying a good option for fried pickles?
A: Air-frying works well if you prefer less oil—toss breaded pickles with a light spray of oil and air-fry at 375°F (190°C) for 4–6 minutes, flipping once; results are slightly less greasy but still satisfyingly crisp.
Q: How do I keep pickles from tasting too salty after frying?
A: Choose pickles with lower brine concentration or rinse and blot them lightly before breading; balancing with a slightly sweeter dip (honey-mustard) also mitigates excess salt.
Q: Can I prepare components ahead of time?
A: Yes—prepare the seasoned flour and dredged (but not fried) pickles and freeze them on a sheet tray; store in a freezer bag up to 1 month and fry from frozen for best texture.
Crispy Fried Pickles
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crunchy, tangy fried pickles with a crispy golden batter, perfect as a snack or appetizer.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional)
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4–1/2 tsp cayenne
- 1 cup buttermilk
- 1 large egg
- Well-drained dill pickle chips
- Vegetable oil (for frying)
Instructions
- Pat pickle chips dry with paper towels to remove excess brine.
- In a bowl, make a batter by combining flour, cornmeal, salt, paprika, garlic powder, cayenne, buttermilk, and the beaten egg.
- Dip the pickles in the batter, let excess drip, then dredge in seasoned flour.
- Heat 2-3 inches of vegetable oil in a Dutch oven or skillet to 350-365°F (175-190°C).
- Fry pickles in small batches for 2-3 minutes until golden brown.
- Transfer to a wire rack to drain and cool slightly.
Notes
For extra crunch, double-dredge the pickles or try air-frying with a light spray of oil.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg