Fried Pickles

It’s legit time I level up your snack game with my Fried Pickles recipe. I coat tangy pickles in my addictive perfectly seasoned and crispy breading then fry them up until golden brown and crunch worthy. These fried pickles are guaranteed to become your new fave for game days and chill hangouts. Trust, these are ridiculously easy to make and so impossible to resist.

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We Southern folk love our fried foods. Green tomatoes, shrimp, chicken or pimento cheese balls, the list goes on and on. You name it, we fry it up. There’s nothing better than biting into a battered, crispy exterior to reach the delicious filling inside. That’s why fried pickles are so legit. If you’ve ever been to a state fair or Southern restaurant, you’ve probably seen them on the menu. And let me tell ya, they are so bomb!

What are Fried Pickles?

Fried pickles are a popular Southern snack made by dipping dill pickle slices into a seasoned coating and frying until golden and crispy. They are usually served at Southern casual restaurants, fairs and games. What makes them such a hit is the contrasting textures. They are super crispy and crunchy on the outside but juicy, soft and tangy on the inside.

The Lowdown on the Best Fried Pickle Recipe

Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Frying
Dietary Info: Can be made Vegetarian or Gluten-Free with a few substitutions
Key Flavor: Tangy, Sour, Savory, Crispy
Skill Level: Pretty straightforward y’all! My beginners can get down!

Ingredients You’ll Need to Make These Deep Fried Pickles

• Whole Dill Pickles: Choose your fave brand of zesty dill pickles here. I like them sliced up into chips.
• Large Eggs: These binders are gonna help that batter stick to the pickles before dredging.
• Hot Sauce: I love the extra kick of heat this gives.
• All-Purpose Flour: This is the base of the coating that gives that crispy vibe.
• Yellow Cornmeal: This ingredient brings the for real CRUNCH and it adds a bit of grainy texture.
• Seasoned Salt: The blend of salt and spices here gives you more flavor overall without adding in a ton of different spice ingredients.
• Black Pepper: This adds just a slight hint of spice to the breading.
• Garlic Powder: I love the savory goodness that granualted garlic can add without adding additional texture like whole garlic does.
• Cayenne Pepper (optional): If you wanna turn that heat up a bit more, add it in!
• Neutral Oil for Frying: Think peanut, vegetable, canola. They have a high smoke point and won’t distract from the flavors we already got going on.

How To Make Fried Pickles

Step 1: Prep the Oil, Pickles and Breading

1. Start by preheating cooking oil to 350 degrees in an 8 quart pot. You need about 2 inches in height depending on the pot you use.
2. While your oil cranks up, drain your pickles of their juice and slice them into ¼ inch slices. Lay your pickle slices on paper towels and allow them to dry completely. We want to get rid of all that juice so they stick to the breading better.

PRO TIPS: If you decide to cut your pickles thicker, it will take longer to fry them up. Also thinner slices fry much faster so keep an eye on them. Finally, make sure you keep your oil between 350 and 370 degrees so the pickles are fried crisp. If the oil temperature is too high, the pickles will burn. If it’s too low, the pickles will get weighed down by the oil and become soggy and greasy.

Step 2: Prep the Eggs and Coating

1. Grab two medium sized bowls. Start by whisking egg and hot sauce in one bowl until well combined.
2. In the other bowl, add the flour, cornmeal, salt, pepper, paprika, garlic powder and cayenne and mix until it’s combined.

Step 3: Dredge and Fry

1. When you’re ready to fry, dip your pickles into the egg mixture, allow the excess to drip off and then toss them in the dry mixture.
2. Lay your pickles on a parchment paper lined baking sheet and let set for about 10-15 minutes. Drop a few of them into the hot oil at a time. Fry on each side for about 1-2 minutes. They should be nice and golden boos.
3. Serve your pickles with sauce options of your choice or simply sprinkle them with a little extra seasoning and eat em hot!

PRO TIP: Do not overcrowd your fryer or the pickles will not achieve their optimum crispiness. 

How to Serve this Southern Fried Pickles Recipe

• Dips: Get your dip on with a remoulade sauce, ranch dressing, horseradish sauce, tartar sauce or even a chipotle bbq sauce.
• Side Dish: This is seriously so delish as a side dish for a bacon cheddar burger, black burger, or salmon burger, fried chicken or even fried catfish.
• Game Day: Serve these babies up with fun foods like onion rings, meat lovers pizza, lemon pepper wings, mozzarella sticks and sweet potato fries.

Recipe Substitutions

• Pickles: Dill is legit the classic in traditional fried pickle recipes but you can sub for bread and butter pickles or even spicy pickles for a big flavor boast.
• Eggs: No eggs around boos? Grab milk and cornstarch. Whisk it together and use instead.
• Cornmeal: You can sub in breadcrumbs, panko or even crushed up cornflakes or crackers. You will still get an amazing crunch on those deep fried pickles boos.
• Hot Sauce: If you aren’t a fan of too much heat, nix the hot sauce and cayenne and keep it mild.

Recipe Variations and Additions

• Gluten Free: Just sub the all-purpose flour for a 1:1 gluten free flour blend.
• Vegan: You can replace the eggs with an oat milk or almond milk and cornstarch mixture.
• Beer: Add beer to switch up the fried pickle batter. Swap out the cornmeal for more flour and add some beer. Dip in and fry em up!
• Cheese: Add a lil grated Parm to the dry mixture batter for some gooey deliciousness.
• Buffalo it Up: Just like these buffalo wings, you can also dip your deep fried pickles into this buffalo sauce after you fry these up.

Expert Tips and Tricks for Fried Dill Pickles

• Dry Those Pickles: Using paper towels to completely dry the pickles is the right move. You want to remove as much moisture as possible so the breading sticks on and fries up super crispy.
• Temperature: Make sure you keep that oil temperature around 350 F. It’s the best temperature to keep them at so they turn out super crispy and not soggy or even burnt y’all.
• Stay Safe: Since we are frying in hot oil, make sure you use a slotted spoon to take those pickles out that hot grease. Safety first.
• Drain the fried pickles: After you take the fried dill pickles out of the oil, make sure you completely drain them either on paper towels or on wire racks so they stay crispy and not soggy.

How to Store

• Fridge: Place ’em in a single layer on a paper towel-lined plate, cover loosely with foil, and tuck away in the fridge. They will last about 1-2 days.
• Freezer: Add the leftover fried pickles to a baking sheet on a single layer. Freeze for at least 3 hours. Then transfer them to a freezer safe container or baggie. This way, they won’t stick together.
• Reheat: The oven or air fryer are boss moves here. Preheat to 375°F (190°C), spread the pickles on a baking sheet or in the fryer basket in a single layer, and give them about 6-10 minutes to get back that irresistible crunch. Avoid the microwave, y’all – soggy pickles are no fun!

Frequently Asked Questions

Bomb Appetizers to Try

• Ground Turkey Empanadas
• Pizza Rolls
• Mango Jerk Wings
• Tomato Tarts

And if you Want More Fried Deliciousness

Try my Fried Chicken Gizzards, Fried Onion Rings, Buffalo Fried Cauliflower, Fried Zucchini and Fried Okra!