Name: Crispy Deep Fried Pickles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 jar (16 ounces) dill pickle chips or spears (drained and patted dry); 1 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon black pepper; 2 large eggs; 1 cup buttermilk; 1 ½ cups panko breadcrumbs; ½ cup cornmeal; Vegetable oil for frying; Ranch or spicy aioli for dipping

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Craving something salty, crunchy, and impossibly addictive? Crispy Deep Fried Pickles are hands-down one of my all-time favorite party snacks. Each tangy pickle is coated in a golden, flavorful crust that shatters with every bite, making them the kind of treat you want to keep piling onto your plate. Whether you lean team chips or spears, these little guys deliver the perfect blend of zippy pickle punch and crave-worthy crunch, especially paired with a zesty dipping sauce. Trust me, homemade Crispy Deep Fried Pickles disappear fast, and one batch is never enough!

Crispy Deep Fried Pickles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crispy Deep Fried Pickles lies in their straightforward ingredient list. Each component plays an important role in achieving that iconic texture and flavor—don’t skip or skimp! Gather the basics, and you’re well on your way to a southern snack sensation.

Dill pickle chips or spears: The tang and crunch of dill pickles are the star here; be sure to drain and dry them well so the coating sticks.
All-purpose flour: Creates a dry base for the breading to cling to and adds a touch of heft to the coating.
Garlic powder: Pumps up the savory flavor and balances the briny pickles beautifully.
Paprika: Brings subtle warmth and a hint of color to the coating.
Salt: Enhances all the other flavors, so don’t skip a generous pinch!
Black pepper: Adds just enough bite and depth—perfectly peppery with every bite.
Eggs: Help everything adhere and add richness to the breading process.
Buttermilk: Infuses extra tanginess and helps keep the coating light and ultra-crispy.
Panko breadcrumbs: These Japanese-style crumbs make all the difference for an airy, shatteringly crunchy crust.
Cornmeal: Gives the pickles an irresistible Southern-style bump of texture and flavor.
Vegetable oil for frying: Opt for something neutral (like canola or peanut oil) that can take the heat for deep-frying.
Ranch or spicy aioli for dipping: The cool and creamy dip is totally non-negotiable—pick your favorite or serve both!

How to Make Crispy Deep Fried Pickles

Step 1: Prep the Pickles

Start your journey to ultimate snack perfection by draining the pickles thoroughly and patting them bone dry with paper towels. This little bit of prep work pays off—dry pickles mean the breading will stick like a dream and fry up extra crispy. Chips give more surface area for crunch, while spears offer bigger bites, so use your favorite shape!

Step 2: Set Up Your Breading Station

You’ll need three shallow bowls. In the first, mix together the flour, garlic powder, paprika, salt, and black pepper—this flavor-packed base gives every pickle bite a kick. In the second, whisk up the eggs and buttermilk until silky smooth. In the third, combine panko breadcrumbs with cornmeal for a coating that brings that signature Crispy Deep Fried Pickles texture.

Step 3: Dredge and Coat

Now, time to get a little hands-on! Take each pickle and dredge it first in the seasoned flour (shake off excess), then dip into the egg-buttermilk mixture, and finally coat it in the breadcrumb-cornmeal mix. Press gently to ensure a good thick coating. For extra crunch, don’t be afraid to double-dip—just repeat the flour and egg steps for a maximum shell!

Step 4: Fry to Perfection

Pour a couple of inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F. Working in batches (no crowding!), carefully lower the coated pickles into the hot oil. Fry for 2 to 3 minutes, until irresistibly golden and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil.

Step 5: Serve While Hot

The final step, and arguably the best one: Eat them right away! Serve your Crispy Deep Fried Pickles hot with a side of ranch or spicy aioli. Keep them in a low oven (about 200°F) if you’re making a big batch, but they truly shine when fresh from the fryer.

How to Serve Crispy Deep Fried Pickles

Garnishes

Top your Crispy Deep Fried Pickles with a sprinkle of fresh chives, parsley, or a pinch of smoked paprika right after frying. These little pops of color and freshness bump up both the flavor and that all-important visual wow factor for guests.

Side Dishes

Balance out the richness of the pickles with other classic bar snacks, like crispy potato wedges, tangy coleslaw, or a refreshing cucumber salad. A cold beer or sparkling lemonade on the side means you’re truly living your best snack life!

Creative Ways to Present

Try threading fried pickle chips onto skewers for a playful party snack, or stack them alongside sliders for an unexpected crunchy sidekick. For something different, serve Crispy Deep Fried Pickles in little baskets lined with checkered paper—just like a Southern diner.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers, let the fried pickles cool completely, then store them in a paper towel-lined airtight container in the refrigerator. The paper towel helps absorb extra moisture and keeps them from getting too soggy.

Freezing

You can absolutely freeze Crispy Deep Fried Pickles! Arrange the cooled pickles in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. This helps prevent sticking and keeps them ready for future cravings.

Reheating

For best results, reheat refrigerated or frozen pickles in a hot oven or air fryer at 400°F until crisp again—usually about 8 to 10 minutes. Avoid the microwave, as it tends to make the breading limp instead of crunchy.

FAQs

Can I use bread and butter pickles instead of dill?

Absolutely! While dill pickles are classic for their tang, bread and butter pickles will add a sweet twist to your Crispy Deep Fried Pickles. Just make sure to drain and dry them well to ensure a crisp coating.

Can I make these gluten-free?

Yes! Swap the all-purpose flour and panko for your favorite gluten-free versions and look for gluten-free cornmeal. Nobody should miss out on this snack perfection.

What’s the best oil temperature for frying?

Keeping your oil at 350°F is ideal. If the oil gets too hot, the outside will burn before the coating is fully crisped; too cool, and your pickles might turn greasy instead of crunchy.

How do I keep them from getting soggy?

It’s all about moisture control! Dry the pickles very well before breading, and don’t overcrowd your pan. A quick trip to a warm oven can also help preserve the crispness.

What dips go best with Crispy Deep Fried Pickles?

Classic ranch is always a hit, but spicy aioli, creamy blue cheese, or chipotle dip are all delicious alternatives. Don’t be afraid to mix up flavors!

Final Thoughts

If you’re ready for a crowd-pleasing snack that’s crunchy, addictive, and always in demand, I hope you’ll give Crispy Deep Fried Pickles a try. They’re a party favorite for a reason—easy to make, impossible to resist, and guaranteed to bring smiles to everyone at the table!

Crispy Deep Fried Pickles Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

These Crispy Deep Fried Pickles are a delicious Southern-style appetizer or snack that offers a satisfying crunch with every bite. Perfectly seasoned and fried to a golden crisp, these pickles are sure to be a hit at any gathering.

Ingredients

Scale

Dill Pickle Chips:

1 jar (16 ounces) dill pickle chips or spears (drained and patted dry)

Batter:

1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Egg Wash:

2 large eggs
1 cup buttermilk

Breadcrumb Coating:

1 ½ cups panko breadcrumbs
½ cup cornmeal
Vegetable oil for frying
Ranch or spicy aioli for dipping

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Instructions

Prepare Pickles: Drain pickles well and pat them dry with paper towels.
Prepare Batter: In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper.
Prepare Egg Wash: In another bowl, whisk eggs with buttermilk.
Prepare Breadcrumb Coating: In a third bowl, combine panko breadcrumbs and cornmeal.
Coat Pickles: Dredge each pickle first in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Fry Pickles: Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry pickles in batches for 2 to 3 minutes until golden and crispy.
Serve: Remove with a slotted spoon and drain on paper towels. Serve hot with ranch or spicy dipping sauce.