Description
This Fried Pickles Recipe is a crispy, crunchy, tangy snack that’s impossible to resist! Juicy dill pickle slices are coated in a seasoned batter and fried until perfectly golden and crunchy. The ultimate appetizer for game day, parties, or anytime you’re craving a bold, addictive bite!
Ingredients
Scale
- 2 cups pickle slices (dill chips or spears sliced lengthwise)
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
- Optional Dipping Sauce:
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon pickle juice
Instructions
- Drain and dry the pickles well.
- Pat them thoroughly with paper towels. Removing excess moisture is key to getting a crispy coating.
- Make the wet batter.
- In a medium bowl, whisk together the buttermilk and egg until smooth.
- Prepare the dry coating.
- In a separate bowl, mix flour, cornmeal, garlic powder, onion powder, paprika, salt, pepper, and cayenne.
- Coat the pickles.
- Dip each pickle slice into the buttermilk mixture, then dredge evenly in the seasoned flour mixture. Press lightly to help the coating stick.
- Heat the oil.
- Pour oil into a deep skillet or fryer to about 2 inches deep. Heat to 350°F (175°C).
- Fry until golden.
- Fry pickles in small batches for 2–3 minutes per side, or until golden brown and crisp. Do not overcrowd the pan.
- Drain and serve.
- Transfer to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pickles
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg