Crispy Fried Pickles Recipe

You know those appetizers that disappear the second you set them on the table? That's exactly what happens every single time I make these fried pickles at my Nashville house.

Last month when Bradley had a few friends over after soccer practice, I whipped up a batch thinking it would be a nice little snack. Twenty minutes later, the plate was empty and I had four teenage boys asking if I could make more. Even Amy, who usually turns her nose up at anything green, was sneaking slices when she thought nobody was looking.

Here's the thing - I learned about double-battering techniques back in cooking school, but it wasn't until I started making these at home that I really understood how that crispy coating makes all the difference. The buttermilk keeps everything tender while that double flour dredge creates the most satisfying crunch. If you're looking for another crowd-pleasing fried appetizer, my easy popcorn chicken uses a similar technique and disappears just as fast.

What I love most about this recipe is how simple it actually is. You're working with basic pantry ingredients, but the result tastes like something you'd order at a restaurant. Trust me on this one - once you nail the oil temperature and the double-dredge method, you'll be making these all the time.

Jump to:

• Why You'll Love This Fried Pickles Recipe
• Ingredients For Crispy Fried Pickles
• How To Make Fried Pickles
• Storage And Reheating Tips
• Tips For Perfect Fried Pickles Every Time
• FAQs About Fried Pickles
• Recipes You May Like
• Time To Get Frying
• Crispy Fried Pickles Recipe

Why You'll Love This Fried Pickles Recipe

• Quick to make - From start to finish, you're looking at about 20 minutes. Perfect for when people show up unexpectedly (which happens a lot in my house).
• Seriously crispy coating - The double flour coating isn't just for show. It creates that satisfying crunch that stays crispy even after sitting for a few minutes.
• Easy ingredients - Everything you need is probably already in your kitchen. No weird specialty items or hard-to-find seasonings.
• Customizable heat level - You control the spice with the cayenne pepper. I usually keep it mild for Amy, but when it's just the adults, I bump it up a notch.
• That tangy flavor - The pickles stay tangy and delicious inside while the outside gets golden and crispy. It's the perfect contrast.
• Great for gatherings - Whether it's game day, a birthday party, or just Tuesday night dinner, these always get devoured. John's buddies specifically request them now.

Ingredients For Crispy Fried Pickles

For the fried pickles:

• Vegetable oil for frying
• 1 cup (125 g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ½ cup (118 ml) buttermilk
• 1 large egg
• 3 kosher dill pickles, cut into slices just shy of ¼" thick and lightly patted dry

For the dipping sauce:

• 2 Tablespoons Ranch dressing
• 1 Tablespoon BBQ sauce
• 1 teaspoon ketchup
• 1 teaspoon mayonnaise
• Dash of Tabasco sauce
• Dash of ground black pepper

How To Make Fried Pickles

Prep your oil:

1. Fill a Dutch oven or heavy-bottomed saucepan about 2-3 inches deep with vegetable oil. I learned in cooking school that you want enough oil for the pickles to float freely, but not so much that it's dangerous when it bubbles up.
2. Attach a frying thermometer to the edge of your pan. Make sure the thermometer bulb is sitting in the oil but not touching the bottom of the pan - this gives you an accurate temperature reading.
3. Set your heat to medium and let the oil start warming up. It needs to reach 375°F (190°C) before you can start frying, which takes about 10 minutes. Honestly? I use this time to get my breading stations set up.

Set up your breading:

4. In a medium bowl, whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder. The spices smell amazing at this point - Bradley always wanders into the kitchen asking what I'm making.
5. In a separate bowl, whisk together the buttermilk and egg until they're completely combined. This mixture helps the flour coating stick really well.

Bread and fry the pickles:

6. Once your oil hits 375°F, you're ready to start. Take 3-4 pickle slices and work in small batches. Trust me, crowding the pan drops the oil temperature and makes everything soggy.
7. First, coat each pickle slice in the flour mixture. Shake off any excess flour - you want a light coating, not clumps.
8. Dip the floured pickles into the buttermilk mixture. Let the excess drip off for just a second.
9. Coat them in the flour mixture again. This double coating is what creates that extra crispy texture everyone goes crazy for.
10. Carefully lower the breaded pickles into the hot oil. I use a slotted spoon for this part - keeps my fingers far away from the heat.
11. Fry for about 90 seconds on each side, or until they turn a beautiful golden brown. You'll know they're ready when they look crispy and golden.
12. Use a slotted spoon or small strainer to lift the fried pickles out of the oil. Transfer them to a plate lined with paper towels to drain off the extra oil.
13. This is important - let your oil come back up to 375°F before you fry your next batch. If the temperature drops too low, you'll end up with greasy pickles instead of crispy ones.

Make the dipping sauce:

14. While your pickles are frying, mix together the Ranch dressing, BBQ sauce, ketchup, mayonnaise, Tabasco, and black pepper in a small bowl. Stir everything until it's completely combined.
15. The sauce keeps well in the fridge, so I sometimes make a double batch and keep it around for other fried foods too.

Storage And Reheating Tips

Let me be real with you - fried pickles are absolutely best when they're fresh and hot. That crispy coating starts to soften as they sit, which is why they never last long at my house anyway.

If you somehow have leftovers (rare, but it happens), store them in an airtight container in the fridge for up to 2 days. Don't stack them too tightly or they'll get soggy.

To reheat, skip the microwave completely. It makes everything rubbery. Instead, spread them on a baking sheet and pop them in a 400°F oven for about 5-7 minutes. They won't be quite as crispy as fresh, but it's pretty close.

The dipping sauce keeps well in a covered container in the fridge for up to a week. Actually, John sometimes uses it as a sandwich spread, so we usually run out before then.

Tips For Perfect Fried Pickles Every Time

Pat those pickles dry. This might be the most important tip I can give you. Wet pickles mean the breading slides right off. I learned this the hard way three years ago when I was testing this recipe - ended up with naked pickles floating in oil.

Watch your oil temperature. Too hot and the outside burns before the inside warms up. Too cool and you get greasy, soggy pickles. That 375°F sweet spot is where the magic happens.

Don't skip the double dredge. I know it seems like extra work, but that second flour coating is what gives you restaurant-quality crispiness. The first coating helps the buttermilk stick, and the second creates that crunchy shell.

Work in small batches. I can't stress this enough. When I first started making these, I'd try to fry too many at once and the temperature would drop. Now I stick to 3-4 slices at a time, and they turn out perfect every single time.

Try different pickle varieties. While I usually use kosher dill pickles, I've made these with bread and butter pickles for Amy (she likes them sweeter), and with spicy pickles when John's friends are over. All versions work great.

Adjust the heat level. Start with the cayenne amount in the recipe, then increase it next time if you want more kick. Bradley thinks I should make them spicier, but Amy disagrees pretty strongly.

Make extra dipping sauce. People always want more sauce than you think. I usually double the recipe just to be safe.

FAQs About Fried Pickles

Recipes You May Like

• Easy Popcorn Chicken Recipe - Another crispy fried favorite that uses a similar breading technique. Bradley could eat this every single day.
• Homemade Corn Dogs Recipe - If you're comfortable frying pickles, you'll nail these. They're always a hit at birthday parties.
• Spinach Artichoke Dip - A creamy appetizer that pairs perfectly with fried pickles for game day spreads.

Time To Get Frying

There's something special about making food that brings people together, and these crispy fried pickles do exactly that. Whether you're making them for a crowd or just treating yourself to a tasty snack, they're worth every minute.

The best part? Once you get the hang of the oil temperature and that double-dredge technique, you'll be making these without even thinking about it. John says I should open a food truck just selling these, but honestly, I'm happy keeping them as our little family specialty.

Give this recipe a try this week and let me know what you think! I'd love to hear if your family devours them as fast as mine does.

Save this recipe on Pinterest so you can find it again later when you need an appetizer that actually impresses people. Happy cooking, and here's to many more crispy, tangy, delicious snacks with your loved ones!

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