Fried Pickles

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. 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! I coat pickles in my perfectly seasoned and crispy breading then fry them up until golden brown and crunch worthy. Trust, these are ridiculously easy to make and so impossible to resist.

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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. 

Recipe Tips

• 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.

Ingredient Notes

• 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: Swap in 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.

Serving Suggestions

• Dips: Get your dip on with a remoulade sauce, horseradish sauce, tartar sauce or even a chipotle bbq sauce.
• 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 Help

Bomb Appetizers to Try

• 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!