Deep Fried Pickles
Try our irresistible deep fried pickles recipe. Battered with buttermilk and spices, these pickles are a Southern favorite.
Fried pickles are a delightful snack, a favorite in the South. These ones are battered with buttermilk and a mixture of flour, cornmeal, and seasonings, making them crisp and delicious. They make a fantastic snack for parties or family movie nights. Or pile them on burgers, grilled cheese, or pulled pork sandwiches for a crispy surprise.
Serve deep fried pickles with ranch dressing, chipotle mayo, curry mayo dip, aioli, or a tomato-based sauce, such as marinara or Creole sauce.
What You’ll Like About This Dish
Super crispy. The flour and cornmeal coating fries up golden and crunchy every time.
Big flavor. Bold spices like paprika, garlic, and cayenne give the pickles a kick.
Party favorite. These always go fast at gatherings—serve them with dipping sauce and you’re set.
Fun and versatile. Serve as an appetizer or pile onto burgers and sandwiches.
Ingredient Notes
- Dill pickles: Thick-sliced rounds work best—drain and pat dry to avoid soggy coating.
- All-purpose flour: Forms the base of the crispy coating.
- Cornmeal: Adds extra crunch and color to the batter.
- Spices: Garlic powder, paprika, cayenne, salt, and pepper bring the flavor.
- Buttermilk: Helps the flour mixture stick—adds tangy richness too.
- Oil for frying: Use a neutral, high-heat oil like vegetable or peanut oil.
Steps to Make Deep Fried Pickles
- Pat the pickle slices dry with paper towels and set aside.
- In a large bowl, mix together flour, cornmeal, garlic powder, paprika, salt, cayenne, and black pepper.
- Pour the buttermilk into a separate bowl.
- Heat about 1 1/2 inches of oil in a heavy pot or deep fryer to 370°F.
- Dip several pickles in the buttermilk, then dredge in the flour-cornmeal mix.
- Fry in batches, turning to brown both sides, for about 4 to 6 minutes.
- Drain on paper towels and repeat with remaining pickles.
- Serve hot with dipping sauce of choice.
Tips
- Dry the pickles well. This helps the coating stick and keeps the oil from splattering.
- Don’t overcrowd the fryer. Fry in small batches for even crisping.
- Use a thermometer. Maintain the oil at 370°F for best results.
- Serve immediately. These are best hot and fresh—reheating won’t bring back the same crispness.
Recipe Variations
- Spicier version: Add extra cayenne or a pinch of crushed red pepper to the flour mix.
- Pickle spears: Use spears instead of chips for a bold presentation—fry slightly longer.
- Beer batter: Skip the buttermilk and dry mix—use a thick beer batter for a pub-style twist.
- Cornmeal-free: Use all flour if you prefer a smoother, less gritty coating.
Serving Suggestions
- Serve with ranch, chipotle mayo, or spicy aioli for dipping.
- Add to burgers, grilled cheese, or pulled pork sandwiches for a crunchy topping.
- Pair with barbecue mains or hot wings for a Southern snack spread.
- Offer on a party platter alongside onion rings and mozzarella sticks.
How to Store
Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
To Reheat: Reheat in a 375°F oven or air fryer for 5 to 8 minutes until crisp. Avoid the microwave.
Deep Fried Pickles
Ingredients
- 36 to 48 thick dill pickle slices
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil , for deep frying
Instructions
- Pat the sliced pickles with paper towels to dry and set aside.
- In a large bowl, combine the flour, cornmeal, garlic powder, paprika, salt, cayenne pepper, and black pepper.
- Pour the buttermilk into a separate bowl.
- Heat 1 1/2 inches of oil in a deep, heavy pot to 370 F (or use an electric deep fryer).
- When the oil is hot, dip several slices of pickles in the buttermilk, then dredge in the flour and cornmeal mixture. Add several battered slices to the oil, but be careful not to crowd. Fry for 4 to 6 minutes, turning to brown on all sides. Use a slotted metal spoon or tongs to transfer the pickles to paper towels to drain. Repeat with the remaining pickles.
- Serve with spicy mayonnaise, aioli, or ranch dressing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
