How to Make Perfect Fried Pickles at Home
Fried pickles have quickly become one of the most popular appetizers at restaurants, especially in the South. But here’s a little secret—making them at home is super easy, and they’re even better when they’re fresh out of the fryer! They’ve got that perfect crunch on the outside with a tangy, juicy bite on the inside that’s just so satisfying. Whether you’re snacking on them for game day or just because you’re craving something crispy and savory, fried pickles are always a good idea.
In this recipe, we’re going to walk through exactly how to make crispy fried pickles with a well-seasoned batter that packs a flavorful punch. Grab some dill pickles, get your spices ready, and let’s get frying!
Ingredients for Fried Pickles:
Here’s what you’ll need to create this delicious snack. The ingredients are simple, but they come together to make something absolutely mouthwatering:
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups dill pickle slices (chips or spears)
- 1 tablespoon Cajun seasoning (for a little kick!)
- 1 cup all-purpose flour
- 1 cup buttermilk (this is what you’ll dip the pickles in first)
Step-by-Step Guide to Making Fried Pickles
Step 1: Drain and Dry Your Pickles
First things first, grab your 2 cups of dill pickles. You can use pickle chips (the round slices) or spears, depending on your preference. Either works great, but pickle chips tend to give you more surface area for that crispy coating, which is what we want.
- Tip: Drain the pickles thoroughly. You want them to be as dry as possible so the batter will stick. Pat them with a paper towel if needed to get rid of any excess moisture.
Step 2: Prepare Your Breading Station
Next, let’s get our breading station set up. You’ll need two bowls—one for the buttermilk and one for the flour and spices.
- In one bowl, pour in 1 cup of buttermilk. This is where you’ll dip your pickles first to make sure the coating sticks.
- In another bowl, combine the dry ingredients:
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon Cajun seasoning (optional, but it adds a great spicy kick!)
Step 3: Coat the Pickles
Now that your pickles are drained and dry, and your breading station is set up, it’s time to coat them.
- Dip each pickle into the buttermilk, making sure it’s coated evenly.
- Transfer it to the flour mixture, and toss it around until the pickle is fully coated in the seasoned flour. Shake off any excess flour and place the pickle on a plate. Repeat this process until all your pickles are breaded.
- Tip: Don’t skip shaking off the excess flour—it helps keep the breading light and crispy rather than too thick.
Step 4: Heat Your Oil
Now for the frying! Grab a deep skillet or Dutch oven and fill it with oil. You’ll need about 2-3 inches of oil in the pan for frying. You can use vegetable oil, canola oil, or peanut oil—whichever you prefer.
- Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small bit of batter into the oil. If it sizzles and floats to the top, it’s ready.
Step 5: Fry the Pickles
It’s time to fry!
- Carefully place the coated pickles into the hot oil, working in batches so you don’t overcrowd the pan. Overcrowding lowers the oil temperature and can make your pickles soggy instead of crispy.
- Fry the pickles for about 2-3 minutes per side, or until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain the excess oil.
- Tip: If you’re making a big batch, keep the fried pickles warm by placing them on a baking sheet in a low oven (around 200°F) while you finish frying the rest.
Step 6: Serve and Enjoy!
Your fried pickles are now ready to be devoured! Serve them hot with your favorite dipping sauces like ranch, chipotle mayo, or even a spicy ketchup.
Tips for the Perfect Fried Pickles
1. Choose Your Pickles Wisely
You can use pickle chips or spears for this recipe. Pickle chips are great for bite-sized snacks, while spears give you more pickle in each bite. Make sure you’re using dill pickles for that tangy, briny flavor. Avoid sweet pickles or bread and butter pickles, as they won’t give you the same delicious contrast with the savory batter.
2. Keep Your Oil at the Right Temperature
Maintaining the right oil temperature is key to getting that crispy coating. Too low, and the pickles will absorb too much oil and become greasy. Too high, and they’ll burn on the outside before cooking through. Keeping your oil at around 350°F (175°C) will give you the best results.
3. Double-Coat for Extra Crunch (Optional)
If you want an extra crispy coating, you can double dip the pickles. After the first round of buttermilk and flour, dip them in the buttermilk again and back into the flour before frying.
4. Play with the Seasoning
The Cajun seasoning adds a nice kick, but you can totally switch it up depending on your taste. Try adding paprika for smokiness, cayenne for heat, or even a little Parmesan for a cheesy twist.
Dipping Sauces to Pair with Fried Pickles
Now that you’ve got your crispy, golden fried pickles, it’s time to pair them with the perfect dipping sauce. Here are a few ideas:
- Ranch Dressing: A classic choice. The cool, creamy ranch is a perfect match for the tangy pickles and crunchy coating.
- Spicy Mayo: Mix mayonnaise with a bit of hot sauce or Sriracha for a spicy, creamy dip.
- Honey Mustard: For a sweet and tangy combination, honey mustard pairs wonderfully with fried pickles.
- Chipotle Aioli: A smoky, spicy aioli made with mayonnaise, chipotle peppers, and lime juice can elevate the flavor.
Why You’ll Love This Fried Pickles Recipe
Fried pickles are a crowd-pleaser. Whether you’re hosting a party, serving them as an appetizer, or just looking for a fun snack to make at home, these crispy bites are sure to be a hit. The buttermilk gives the coating a light and airy texture, while the seasoning adds that extra punch of flavor. Plus, they’re so simple to make, that you’ll wonder why you haven’t been frying pickles all along!
Storing and Reheating Fried Pickles
Fried pickles are best enjoyed fresh out of the fryer, but if you have leftovers, here’s how to store and reheat them:
- Storing: Place any leftover fried pickles in an airtight container and store them in the fridge for up to 2 days.
- Reheating: To reheat and keep them crispy, pop them in the oven at 350°F (175°C) for about 10 minutes or until warm. Avoid microwaving, as this will make them soggy.
Final Thoughts on Homemade Fried Pickles
There’s something undeniably addictive about fried pickles. The combination of tangy pickles and crispy coating is just too good to resist! Whether you’re new to frying or a seasoned pro, this recipe is easy, quick, and always hits the spot. And with a few pantry staples and some pickles, you can whip up a batch in no time.
Give this recipe a try the next time you’re in the mood for something crispy and delicious! Let me know how it turns out, and feel free to get creative with the seasonings or dipping sauces.
Crispy Fried Pickles
Ingredients
- 1 Tbsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Salt
- 2 Cup Dill Pickles Chips or Spears
- 1 Tbsp Cajun Seasoning
- 1 Cup All-purpose Flour
- 1 Cup Buttermilk
- As Needed Oil for Frying
Instructions
- Drain and dry pickles: Pat pickles dry with paper towels to remove excess moisture.
- Prepare breading station: In one bowl, add buttermilk. In another bowl, combine flour, garlic powder, onion powder, black pepper, salt, and Cajun seasoning.
- Coat pickles: Dip each pickle into the buttermilk, then coat in the seasoned flour. Shake off excess flour.
- Heat oil: Heat oil to 350°F (175°C) in a deep skillet or Dutch oven.
- Fry pickles: Fry pickles in batches for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
- Serve: Enjoy hot with your favorite dipping sauce!