These Fried Pickles are golden, crispy, and packed with tangy flavor! Dill pickle slices are coated in a perfectly seasoned batter, then fried until crunchy and delicious.

Crispy, tangy, and downright addictive, these Fried Pickles are the ultimate snack food! Each bite you get the crispy coating with the zesty flavor of dill pickles for a combination that’s impossible to resist. Whether you’ve had them at a restaurant or the fair, making fried pickles at home is easier (and tastier!) than you’d think.

 

This easy fried pickle recipe uses simple ingredients and fries up in just minutes. They’re perfect for parties, game days, or whenever you’re craving something crunchy and savory. Serve them with ranch dressing, spicy mayo, or chipotle sauce for dipping!

Ingredients Needed

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• Dill Pickle Chips
• All-Purpose Flour
• Salt
• Black Pepper
• Paprika
• Garlic Powder
• Buttermilk – don’t worry you can make Homemade Buttermilk in just minutes if you don’t have any on hand.

You will notice these are pretty much the same ingredients and my Onion Rings. And that is on purpose, that batter and coating is perfection!

How To Make Fried Pickles

1. Breading Station. Start by setting up 2 shallow bowls. Fill one with buttermilk, and mix together the flour and spices in the other one.
2. Pat Dry. The pickles are loaded with moisture, and when deep frying you want as little moisture as possible. Arrange the pickle chips on a paper towel and then pat them dry.

3. Bread Pickles. These are double “breaded” so place o pickle chip in the milk, then dredge in the flour, gently shaking off the excess, and repeat with the milk and ending with the flour. Place on a baking sheet while you continue dipping.
4. Fry. Fill a shallow heavy bottom pan with about 1-2 inches of oil. Once the oil reaches about 360º F add a few pickle chips. Cook for about 2 minutes per side, until they are golden brown.
5. Drain. Remove the fried pickles once they are golden and place on a wire rack over a baking sheet for the grease to drain. Immediately sprinkle with a little bit of salt.

Recipe Tips & Tricks

• Batches. Be careful not to over fill your pan. Adding the pickles will drop the temperature of the oil, and you don’t want to it to fall too much. You also don’t want the pickles to stick together, so give them a little bit of space so you get perfectly crispy fried pickles.
• Temperature. You want to use a thermometer to test the temperature of your oil. If it is too hot the breading will burn, if it is not hot enough the pickles will just soak up the oil and they will be greasy.
• Batter. This fried pickle recipe makes for a light and crispy coating, not a full fledge batter. Going back and forth from the wet to dry, will mean your flour will get some clumps in it. That is ok, those end up being the crackly coating on the outside.
• Oil. Vegetable oil or canola oil are the best for frying. They will not add flavor and can get hot enough without burning.
• Pickles. You can use any variety of pickles you like, you just want them in the pickle chip shape. But if you have a homemade sweet variety vs dill, use what you like!

Storage

These fried pickles are really best served immediately. You can serve with Homemade Ranch, Ketchup or whatever your favorite dipping sauce is. If you have leftovers you can store then in an airtight container for 2-3 days. Reheat them in the air fryer or the oven to help get them crispy again.

More Fun Appetizer Recipes

• Boneless Chicken Wings
• Chicken Bacon Ranch Dip
• Philly Cheesesteak Dip
• Pizza Bread
• Everything Bagel Dip