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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 Recipe
- Crispy, craveable coating. The combination of flour and cornmeal gives these pickles a crunchy, textured crust that holds up well around the juicy pickle slices.
- Bold seasoning. Garlic powder, paprika, cayenne, and black pepper build layers of flavor so the coating is just as tasty as the pickle inside.
- Easy to fry in batches. Thick slices are simple to handle, and the recipe is written for frying several pickles at a time without overcrowding the pot.
- Perfect for dipping. The salty, tangy pickles pair beautifully with ranch dressing, spicy mayo, aioli, or your favorite creamy sauce.
- Party-friendly snack. One batch makes enough for a crowd to snack on, and they fit right in with sliders, wings, and other classic appetizers.
Ingredient Notes
- Dill pickle slices – Thick-cut dill pickle chips work best because they stay crisp in the center and are easy to coat and fry. Choose sturdy slices rather than very thin ones so they don’t go limp in the oil. Patting them dry is essential for a crisp crust.
- All-purpose flour – Helps the coating cling to the pickles and forms part of the crunchy shell. It combines with cornmeal to give a balance of crispness and structure.
- Cornmeal – Adds extra crunch and a slightly nubby texture to the coating, making the fried pickles more substantial and less prone to sogginess. A medium-grind cornmeal works well here.
- Garlic powder, paprika, cayenne, and black pepper – These spices season the coating so it’s flavorful on its own. Cayenne brings gentle heat, paprika adds color and warmth, and garlic powder adds savory depth.
- Salt – Seasons the coating so every bite is well balanced against the tangy pickles. The salt in the breading is important since the pickles themselves are already salty.
- Buttermilk – Helps the coating adhere and adds a subtle tang that complements the pickles. It also softens the spice flavors and helps the crust fry up nicely.
- Vegetable oil for frying – Use a neutral, high-heat oil suitable for deep frying, such as vegetable, canola, or peanut oil. Make sure there is enough depth in the pot so the pickles can float and brown evenly.
Steps to Make Deep Fried Pickles
- Pat the dill pickle slices thoroughly with paper towels to remove excess moisture and set them aside.
- Stir together the flour, cornmeal, garlic powder, paprika, salt, cayenne, and black pepper in a large mixing bowl until the seasonings are evenly distributed.
- Pour the buttermilk into a separate bowl for dipping.
- Heat a few inches of vegetable oil in a deep, heavy pot or deep fryer until it is hot enough for frying.
- Working in batches, dip several pickle slices into the buttermilk, letting the excess drip off.
- Dredge the dipped pickles in the flour and cornmeal mixture, pressing lightly so the coating adheres on all sides.
- Carefully add the coated pickle slices to the hot oil, making sure not to overcrowd the pot so they can brown evenly.
- Fry the pickles, turning as needed, until they are crisp and golden brown on all sides.
- Transfer the fried pickles to a paper towel–lined plate or rack to drain while you repeat with the remaining pickles.
- Serve the fried pickles hot with ranch dressing, spicy mayonnaise, or your favorite dipping sauce.
Pro Tips
- Dry the pickles very well before battering; excess moisture can make the coating slip off and cause more splattering in the oil.
- Use one hand for wet ingredients and the other for dry when dipping and dredging to avoid clumpy, breaded fingers and keep the coating light.
- Test the oil with a small piece of coated pickle before adding a full batch—if it sizzles immediately and rises to the surface, the oil is ready.
- Avoid crowding the pot; too many pickles at once lower the oil temperature and can lead to greasy, pale coating instead of crisp, golden results.
- Drain the fried pickles on a rack set over a sheet pan if possible; air circulating underneath helps keep the bottoms crisp.
Recipe Variations
- Extra-spicy. Increase the cayenne, add a pinch of chili powder, or serve with a sriracha mayo or chipotle ranch for more heat.
- Beer-battered pickles. Swap the buttermilk for a light beer and whisk some of the flour into it for a looser batter. Dip the dried pickles in the beer batter, then fry for a puffier, airy coating.
- Cornmeal-only coating. Skip the flour and use all cornmeal for an extra-crunchy, more rustic exterior with a pronounced corn flavor.
- Fried pickle spears. Use dill pickle spears instead of slices, adjusting the frying time slightly so the thicker pieces heat through without over-browning.
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 – Fried pickles are best enjoyed fresh, but if you have leftovers, let them cool completely and store them in an airtight container in the refrigerator for up to 2 days. They will lose some of their crispness as they sit.
- Reheat – To bring back some crunch, reheat the pickles in an air fryer or a hot oven on a wire rack set over a baking sheet until warmed through and re-crisped. Avoid the microwave, which tends to make the coating soft.
Deep Fried Pickles
Fried pickles are a Southern favorite! Serve them with your favorite spicy mayo or ranch dressing.
Ingredients
- 36 to 48 36 to 48 dill pickle slices, cut 1/2 inch thick, (from whole dill pickles)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp garlic powder
- 1 tsp paprika
- ¾ tsp table salt
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 cup buttermilk
- Vegetable oil , for deep frying
Instructions
- Pat the sliced pickles dry with paper towels and set aside.36 to 48 36 to 48 dill pickle slices, cut 1/2 inch thick
- In a large bowl, combine the flour, cornmeal, garlic powder, paprika, salt, cayenne pepper, and black pepper.1 cup all-purpose flour | 1 cup cornmeal | 1 tsp garlic powder | 1 tsp paprika | 3/4 tsp table salt | 1/2 tsp cayenne pepper | 1/2 tsp black pepper
- Pour the buttermilk into a separate bowl.1 cup buttermilk
- Heat 1 1/2 inches of oil in a deep, heavy pot to 370 F, or use an electric deep fryer.Vegetable oil
- 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
Calories: 143kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 240mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 156IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
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.
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