If you’ve never tried this addictive Southern delight, you’re in for a treat! This Crispy Fried Pickles Recipe turns simple dill pickle slices into crunchy, tangy bites of pure joy that are perfect for snacking, sharing, or serving at your next casual gathering.
Why You Should Make This Recipe
Crunchy, not soggy: Thanks to a double-dip flour and egg wash, each pickle gets an irresistibly crispy coating.
Quick and easy: You can have these beauties sizzling on your stove in under 15 minutes.
Perfect party snack: Serve them with your favorite dipping sauces and watch your guests go wild.
Customizable flavors: Add Creole seasoning or garlic powder to give your fried pickles that next-level zing!
Ingredients & Substitutions
The magic of this Crispy Fried Pickles Recipe lies in its simple but essential ingredients — each one does its job to create a crunchy, flavorful coating that complements the tangy pickle perfectly. From the all-purpose flour base to the touch of garlic and Creole seasoning, these ingredients come together to build a mouthwatering experience.
- Dill pickle slices: The star of the show—make sure to pat them dry well so the batter sticks properly.
- All-purpose flour & cornstarch: This duo creates a super crispy crust that’s light and not chewy.
- Garlic powder and onion powder: They add that irresistible savory flavor that enhances each bite.
- Creole seasoning (optional): For a little extra kick and a subtle spicy depth.
- Egg and whole milk: This combo makes the batter stick like magic, helping achieve that perfect fry.
- Vegetable oil: Ideal for frying thanks to its high smoke point, keeping your pickles crispy, not oily.
How to Make Crispy Fried Pickles Recipe
Step 1: Prepare Your Oil and Pickles
Start heating your vegetable oil in a deep pot or fryer to 375°F — this heat is key to that perfect crunch. Meanwhile, pat your dill pickle slices dry with paper towels; any excess moisture can make the batter soggy and slide off.
Step 2: Mix the Wet and Dry Ingredients
In a bowl, whisk together the egg and whole milk until smooth. In another, combine the flour, cornstarch, garlic powder, onion powder, black pepper, and optional Creole seasoning to make a flavorful spice blend that will coat the pickles.
Step 3: Double-Dip the Pickles
Take a pickle slice and first roll it in the seasoned flour mixture, coating it well. Dip it quickly into the egg wash, then back into the flour mixture for that extra crispy layer. Repeat with about 10 slices at a time to avoid sticking or overcrowding while frying.
Step 4: Fry Until Golden and Crispy
Carefully drop the coated pickles into the hot oil and fry for about 3 minutes or until beautifully golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels, letting the oil drain away.
How to Serve Crispy Fried Pickles Recipe
Garnishes
Sprinkle a little flaky sea salt or freshly chopped parsley over your fried pickles for a pop of color and flavor. A squeeze of fresh lemon juice can also brighten things up beautifully!
Side Dishes
These crispy delights pair wonderfully with creamy ranch, spicy aioli, or even a tangy remoulade. For a full snack spread, serve alongside fries, onion rings, or a fresh garden salad to balance the richness.
Creative Ways to Present
Serve your fried pickles in a rustic basket lined with parchment paper for that classic Southern vibe, or arrange them on a colorful platter with small bowls of assorted dipping sauces for an inviting appetizer display.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them fresh in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before storing to keep that crunch intact.
Freezing
While fresh is best, you can freeze fried pickles. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in an air fryer or oven for best results.
Reheating
Reheat your fried pickles in the oven at 400°F placed on a baking sheet for a few minutes or pop them in the air fryer at 360°F for about 2 minutes to regain their crunch without sogginess.
FAQs
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What type of pickles work best for fried pickles?
Dill pickle slices are the classic choice for fried pickles because their tangy flavor pairs wonderfully with the crispy batter. Make sure to use thick slices and pat them dry for the best results.
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Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is labeled gluten-free. The batter will still crisp up nicely for an enjoyable gluten-free treat.
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What dipping sauces pair well with crispy fried pickles?
Ranch and remoulade are classic favorites, but aioli, ketchup, or a spicy sriracha mayo also add delicious flavor contrasts to the tangy fried pickles.
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How do I keep my fried pickles from being soggy?
Patting your pickles dry before battering and maintaining oil at the right temperature (375°F) is key. Also, avoid overcrowding the fryer to ensure each pickle cooks evenly and stays crispy.
Final Thoughts
I promise this Crispy Fried Pickles Recipe will become a go-to snack for you and your friends. The combination of tangy pickle, golden crunch, and flavorful coating is downright addictive. So go on, fry up a batch, share the love, and enjoy every crunchy bite!
Print
Crispy Fried Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: About 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy, golden fried pickles coated in a seasoned flour batter and deep-fried to perfection. These tangy, crunchy snacks are perfect for serving with your favorite dipping sauces like ranch or aioli and make an irresistible appetizer or snack.
Ingredients
Pickles
- 2 cups dill pickle slices
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon Creole seasoning (optional)
- 1 large egg
- 1 cup whole milk
Frying
- Vegetable oil for frying
Instructions
- Heat Oil: Add vegetable oil to a frying pot and heat to 375°F to prepare for deep frying.
- Dry Pickles: Pat the dill pickle slices dry thoroughly with paper towels to remove excess moisture for better batter adherence.
- Prepare Egg Wash: In a bowl, beat together the large egg and whole milk until well combined.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, black pepper, and optional Creole seasoning to create the seasoned flour mixture.
- Batter the Pickles: Coat each pickle slice by first dipping it into the flour mixture, ensuring it’s well covered, then dip into the egg wash, and back into the flour mixture for a double coating. Repeat this with about 10 pickle slices at a time to avoid sticking.
- Fry Pickles: Once the oil reaches 375°F, carefully drop the coated pickle slices into the hot oil. Fry for approximately 3 minutes or until they turn golden brown and crispy.
- Drain: Remove the fried pickles from the oil with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- Repeat & Serve: Continue frying the remaining pickles in batches. Serve hot with your favorite dipping sauces such as ranch, ketchup, aioli, or remoulade.
Notes
- Oil: Vegetable oil is preferred for frying due to its high smoke point, but peanut oil is also an excellent choice.
- Storage: Fried pickles are best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, spread pickles on a baking sheet and warm in a 400°F oven or air fryer at 360°F for 2 minutes. If still not heated through, continue warming in short 15-30 second intervals.
