Fried pickles are the ultimate crowd-pleaser. They’re quick and easy to make, require simple pantry ingredients, and offer a satisfying contrast between the juicy, sour pickle interior and the crunchy exterior. Ideal for game day, cookouts, or anytime you’re craving something salty and satisfying, this recipe brings restaurant-quality fried pickles right to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dill pickle chips or slices
All-purpose flour
Cornmeal (optional, for extra crunch)
Garlic powder
Paprika
Salt
Black pepper
Eggs
Buttermilk (or milk)
Breadcrumbs or panko
Oil, for frying
Ranch or your favorite dipping sauce (optional)
Directions
Drain the pickle slices and pat them dry with paper towels to remove excess moisture.
In one shallow bowl, whisk together flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper.
In a second bowl, beat the eggs with buttermilk until smooth.
In a third bowl, add breadcrumbs or panko for the final coating.
Dip each pickle slice first in the flour mixture, then in the egg mixture, and finally in the breadcrumbs, pressing lightly to adhere.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the pickles in batches for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pan.
Use a slotted spoon to transfer the pickles to a paper towel-lined plate to drain excess oil.
Serve warm with ranch or your favorite dipping sauce.
Servings and timing
This recipe makes about 4 servings as an appetizer or snack. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
Spicy version: Add cayenne pepper or hot sauce to the batter for heat.
Sweet and spicy: Use bread-and-butter pickles and add chili flakes for a sweet-spicy combo.
Air fryer method: Lightly spray the breaded pickles with oil and air fry at 400°F for 8-10 minutes, flipping halfway.
Vegan option: Use plant-based milk and an egg substitute for the coating.
Storage/Reheating
Fried pickles are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or air fryer at 375°F (190°C) for 5-8 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.
FAQs
Can I use whole pickles instead of slices?
Yes, but it’s best to slice them into chips or spears for even cooking and easier handling.
What’s the best type of pickle for frying?
Dill pickles are most commonly used due to their tangy flavor, but bread-and-butter pickles can add a sweet twist.
Can I make fried pickles in the oven?
Yes, place breaded pickles on a baking sheet, spray with oil, and bake at 425°F for about 15-20 minutes, flipping halfway.
How do I keep the breading from falling off?
Dry the pickles thoroughly, and press the coating onto each slice. Let them rest for a few minutes before frying.
What oil is best for frying pickles?
Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points.
Can I use panko breadcrumbs?
Yes, panko gives an extra crispy texture and is a great option for this recipe.
Are fried pickles gluten-free?
Not typically, but you can make them gluten-free by using gluten-free flour and breadcrumbs.
What dipping sauces go well with fried pickles?
Ranch, spicy mayo, chipotle aioli, or blue cheese dressing are all popular choices.
How do I make them extra crispy?
Use panko for the coating and double-dip (flour → egg → flour again → breadcrumbs) for added crunch.
Can I prep them ahead of time?
You can bread the pickles ahead and refrigerate them for up to a few hours before frying for convenience.
Conclusion
Fried pickles are a fun and flavorful snack that’s both crunchy and crave-worthy. Whether you serve them at a party or enjoy them as a quick treat, they deliver bold flavor in every bite. Easy to customize and quick to prepare, this recipe is a must-try for pickle lovers and fried food fans alike
Fried pickles are a crispy, tangy appetizer made by coating dill pickle slices in seasoned breadcrumbs and frying them until golden. Perfect for parties or snack time, they offer a bold, crunchy bite that’s hard to resist.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Vegetarian
Ingredients
1 jar dill pickle chips or slices, drained and patted dry
1/2 cup all-purpose flour
1/4 cup cornmeal (optional, for extra crunch)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/4 cup buttermilk (or milk)
1 cup breadcrumbs or panko
Vegetable oil, for frying
Ranch or dipping sauce of choice (optional)
Instructions
Drain pickle slices and pat them dry with paper towels to remove excess moisture.
In one shallow bowl, whisk together flour, cornmeal (if using), garlic powder, paprika, salt, and pepper.
In a second bowl, beat eggs with buttermilk until smooth.
Place breadcrumbs or panko in a third bowl.
Dip each pickle slice into the flour mixture, then the egg mixture, and finally the breadcrumbs, pressing gently to adhere.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry pickles in batches for 2–3 minutes or until golden brown and crispy. Do not overcrowd the pan.
Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve warm with ranch or your favorite dipping sauce.
Notes
Dry pickles thoroughly to help coating stick.Panko breadcrumbs yield a crispier result.Double-dip (flour → egg → flour → breadcrumbs) for extra crunch.Air fryer and oven options available for a lighter version.Best enjoyed fresh but can be reheated in the oven or air fryer.
