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Fried Pickles

These crispy, tangy fried pickles are a delightful treat that combine a briny pickle center with a crunchy, seasoned coating. Perfect for game days, parties, or a fun appetizer, they blend simple pantry staples with a touch of spice to create a crave-worthy snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pickles and Coating
  • 1 cup dill pickle slices about 20–24 slices, drained and patted dry
  • 1 cup buttermilk or whole milk if using whole milk, add 1 tbsp lemon juice for tang
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for a spicy kick
  • 1 large egg
  • Vegetable oil for frying

Equipment

  • Deep skillet or pot
  • Cooking thermometer
  • Two shallow bowls
  • Whisk
  • Paper towels

Method
 

  1. Begin by draining 1 cup of dill pickle slices on paper towels. Pat them dry well to remove any excess moisture.
  2. Set up a dredging station with two shallow bowls. In the first bowl, whisk together 1 cup of buttermilk (or whole milk with lemon juice) and 1 large egg until smooth.
  3. In the second bowl, combine 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
  4. Dip each pickle slice into the buttermilk mixture, allowing excess liquid to drip off, then coat it thoroughly in the dry flour mixture. Press gently to ensure the coating sticks well.
  5. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). A cooking thermometer is recommended to keep the temperature steady.
  6. Fry the coated pickles in small batches, careful not to overcrowd the pan. Fry each side for 1–2 minutes or until they turn a golden brown and crispy.
  7. Using a slotted spoon, remove the fried pickles from the oil and let them drain on paper towels.

Notes

If you’re looking for variations, try using pickle spears for a heartier bite or bread and butter pickles for a sweeter twist. You can also experiment by adding ranch seasoning to the dry mix or substituting cornmeal with panko breadcrumbs for extra crunch. Serve these hot and crispy pickles with your favorite dipping sauce such as ranch, remoulade, or spicy mayo for an indulgent treat.