- 1 (24 oz) jar dill pickle chips, well-drained (or 2 cups bread-and-butter for sweet heat)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp cayenne pepper (optional, for heat)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup buttermilk (or regular milk + 1 tbsp vinegar)
- Vegetable, canola, or peanut oil for frying (about 1 inch in skillet)
🥒 Pickle tip: Drain pickles thoroughly—pat dry with paper towels! Wet pickles = soggy coating.
Step-by-Step Instructions
1. Prep the Pickles
Drain pickles and pat very dry with paper towels. Set aside.
2. Make the Batter
In a shallow bowl, whisk flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
In another bowl, pour buttermilk.
3. Dredge the Pickles
Dip each pickle chip into the buttermilk, then into the flour mixture, pressing gently to coat.
Place on a wire rack or plate. Let sit 5 minutes (this helps coating adhere).
4. Fry to Golden Perfection
Heat 1 inch of oil in a large skillet over medium-high heat (350°F / 175°C).
Fry pickles in batches (don’t overcrowd!) for 2–3 minutes per side, until deep golden and crisp.
Drain on a wire rack (not paper towels—keeps them crisp!).
5. Serve Immediately
Sprinkle with a pinch of flaky salt. Serve hot with your favorite dip.
Tips for Perfect Fried Pickles
- Dry pickles = crispy coating—this is non-negotiable!
- Use a thermometer—oil too cool = greasy; too hot = burnt outside, raw inside.
- Fry in batches—overcrowding drops oil temp and causes sogginess.
- Make ahead: Bread pickles up to 1 hour ahead; fry just before serving.
- Double the batch: They vanish fast!
Delicious Dipping Sauces
- Classic Ranch: Buttermilk ranch or dill ranch
- Spicy Sriracha Mayo: ½ cup mayo + 1 tbsp sriracha + 1 tsp lime juice
- Remoulade: Mayo + mustard + capers + hot sauce
- Honey Mustard: 2 tbsp honey + 2 tbsp Dijon mustard
- Blue Cheese: Crumbled blue cheese + sour cream + chives
Serving Suggestions That Shine
- Game day: Skewer with toothpicks and serve with cold beer
- Appetizer platter: Arrange with celery sticks and carrot coins
- Main course: Over a salad with grilled chicken or as a po’ boy sandwich
- Brunch twist: Serve with fried eggs and hot sauce
Frequently Asked Questions (FAQs)
Q: Can I bake or air fry them?
A: Yes!
- Oven: Bake at 425°F for 15–18 minutes, flipping halfway.
- Air fryer: Spray with oil, cook at 400°F for 8–10 minutes, shaking halfway.
Q: Can I use pickle spears?
A: Absolutely! Just increase fry time to 3–4 minutes per side.
Q: Why are my pickles soggy?
A: Likely from wet pickles, low oil temp, or overcrowding the pan.
Q: Can I make them gluten-free?
A: Yes! Use 1:1 GF flour blend.
Final Thoughts: Crunch You Can Count On
Fried Pickles prove that big flavor doesn’t need big effort. With their tangy bite, crispy crust, and cool center, they’re the kind of snack that earns recipe requests and disappears before you finish filling your own plate.
So drain those pickles, heat that oil, and fry up a batch that’ll have everyone reaching for “just one more.”
Made these and couldn’t stop eating them? I’d love to hear your twist—did you go sweet heat? Add cayenne? Share your crunchy success in the comments below—or tag me on social. And if you know someone who thinks fried pickles = takeout only, send them this recipe. You’ll be their new snack hero! 🥒✨💛
