Go Back
Fried pickles have become a beloved snack across the United States, known for their crispy exterior and tangy flavor. Originating in the Southern states, these delightful morsels have made their way onto menus in bars, restaurants, and even state fairs, captivating taste buds with their unique combination of crunch and zest. The traditional recipe has seen numerous adaptations, but this version, featuring a zesty twist, takes fried pickles to new heights. By introducing a blend of spices and a crispy coating that enhances both flavor and texture, we create a snack that is not only satisfying but also unforgettable. Join us as we dive into the world of fried pickles and discover why they have garnered such an enthusiastic following in various cuisines.

Fried Pickles

Bring a crunchy twist to your next snack time with the irresistible fried pickles that everyone loves! This zesty recipe features dill pickle slices coated in a flavorful blend of spices and a perfectly crispy batter. Ideal for parties, game days, or as a tasty treat, fried pickles are a nostalgic Southern favorite. Serve them with ranch or spicy mayo for the ultimate experience! Try making them soon and enjoy the deliciousness. #FriedPickles #SnackIdeas #SouthernCuisine #Appetizers #CookingFun #CrispySnacks
Print Recipe Pin Recipe

Ingredients
  

1 cup dill pickle slices (or spears)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

½ teaspoon black pepper

1 large egg

½ cup buttermilk (or regular milk)

1 cup cornmeal

Oil for frying (vegetable or peanut oil)

Optional: Ranch dressing or spicy mayo for dipping

Instructions
 

Prepare Pickles: Drain the dill pickle slices on paper towels to remove excess moisture. This helps them get crispy during frying.

    Make Wet Mixture: In a medium bowl, whisk together the egg and buttermilk until well combined.

      Prepare Dry Coating: In a separate bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until evenly combined.

        Coat the Pickles: Dredge each pickle slice in the flour mixture, making sure to coat both sides. Dip the floured pickles into the wet egg mixture, allowing excess to drip off, then coat them in cornmeal for a crunchy exterior.

          Heat Oil: In a deep skillet or pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can test if it's ready by dropping a small amount of cornmeal into the oil; it should sizzle.

            Fry the Pickles: Carefully place a batch of coated pickles into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.

              Drain: Using a slotted spoon, transfer the fried pickles to a plate lined with paper towels to drain the excess oil.

                Serve: Serve warm with your choice of ranch dressing or spicy mayo for dipping.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6