Description
Fried Pickles are a crispy, golden, and tangy snack perfect for any craving or party appetizer. With a crunchy coating and a flavorful pickle center, these quick and easy fried pickles deliver southern charm and versatility, pairing beautifully with a variety of dips and customizable to suit gluten-free or spicy preferences.
Ingredients
Scale
Pickles and Preparation
- Dill pickle slices – about 1 cup or 8 ounces
Coating Ingredients
- 1/2 cup all-purpose flour (or gluten-free flour for GF option)
- 1/2 cup cornmeal or panko breadcrumbs (gluten-free if needed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon paprika
Wet Ingredients
- 1 large egg
- 1/4 cup buttermilk or milk (or beer for beer batter option)
Frying
- Vegetable oil or canola oil, enough for deep frying (about 2-3 cups)
Instructions
- Prepare the Pickles: Drain the pickle slices thoroughly and pat them dry with paper towels to remove excess moisture, which helps the batter stick better and prevents sogginess.
- Mix the Coating: In a bowl, whisk together the flour, cornmeal or panko, salt, pepper, and optional seasonings like garlic powder and paprika. In a separate bowl, beat the egg with buttermilk or milk until smooth.
- Dip and Coat: Dip each pickle slice first in the egg mixture, allowing the excess to drip off. Then dredge it in the dry flour mixture until fully coated. For an extra crunchy coating, repeat the process for a double dip.
- Heat the Oil: Pour oil into a deep skillet or fryer and heat to 350°F (175°C). Use a thermometer to maintain the correct temperature for perfect golden crispiness.
- Fry the Pickles: Carefully place the coated pickle slices into the hot oil in small batches. Fry for 2-3 minutes or until golden brown. Remove the fried pickles and drain them on paper towels.
- Serve Warm: Serve the fried pickles immediately for the best crunch and flavor, paired with your favorite dipping sauces such as ranch, spicy mayo, or blue cheese dressing.
Notes
- Dry pickles well to prevent the batter from slipping off.
- Maintain oil temperature between 350°F–375°F to ensure even frying and avoid greasy pickles.
- Do not overcrowd the pan; fry in small batches to keep oil temperature steady.
- Use fresh oil for best flavor and crispness.
- Double coat pickles for extra crispy texture.
- Leftover fried pickles can be stored in an airtight container with a paper towel for up to 2 days in the refrigerator.
- Freeze leftovers on a baking sheet then transfer to a freezer-safe bag for up to 1 month.
- Reheat in the oven at 375°F for 8-10 minutes or air fryer for 3-5 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1/4 recipe (about 6-8 fried pickle slices)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg