There’s something undeniably fun about fried pickles, isn’t there? That satisfying crunch, the tangy burst of dill, and the comforting warmth of a perfectly golden-brown coating… it just feels like a little celebration on a plate. I remember the first time I tried them – it was at a little roadside diner on a road trip with my family, and the sheer unexpectedness of it all just delighted me. It’s a flavor combination that shouldn’t work, but somehow, it absolutely does. And honestly, once I realized how surprisingly easy it is to make them at home, I was hooked!
For a long time, I thought fried pickles were something you could only enjoy when you were out and about. But then I started experimenting, and I discovered that you absolutely don’t need a deep fryer to achieve that perfect, crispy texture. This fried pickles recipe is all about building layers of flavor and texture, and it’s a fantastic way to impress your friends and family (or just treat yourself – no judgment here!). It’s a little bit of kitchen magic.
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I’ve always been drawn to recipes that feel a little bit unexpected, a little bit playful. And that’s exactly what these fried pickles are. They’re a fun twist on a classic snack, and they’re a great way to use up those extra dill pickles in the fridge. Plus, the process of making them is just so satisfying. From slicing the pickles to dredging them in the seasoned flour, it’s a hands-on experience that really connects you to your food.
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One of the things I love most about this fried pickles recipe is how customizable it is. You can adjust the spices in the breading to suit your taste, and you can experiment with different dipping sauces. I’ve included a simple zesty dipping sauce in the recipe, but ranch dressing is always a classic choice. Don’t be afraid to get creative and have fun with it!
I’ve found that the key to truly amazing fried pickles lies in the thickness of the pickle slices. I originally tried making them with thinner slices, but I found that the batter overwhelmed the pickle flavor. A slightly thicker slice – just shy of ¼ inch – provides the perfect balance. It allows you to really taste the tangy dill, while still getting that satisfying crunch from the crispy coating. It’s a small detail, but it makes a big difference.
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
And speaking of texture, maintaining the oil temperature is crucial. A thermometer is your best friend here! Keeping the oil at a consistent 375°F ensures that the pickles cook evenly and become beautifully golden brown without becoming greasy.
It might seem a little fussy, but trust me, it’s worth it. It’s one of those little baking secrets that elevates a simple recipe to something truly special. This fried pickles recipe really shines when you pay attention to these details.
I also want to emphasize the importance of working in batches. Overcrowding the pot will lower the oil temperature and result in soggy pickles. Patience is key! It’s better to fry a few slices at a time and ensure that each batch is perfectly crispy.
And while you’re waiting for the oil to reheat, you can prepare the next batch of pickles. It’s a great way to stay organized and keep the process flowing smoothly. This fried pickles recipe is a little bit of a project, but it’s a fun and rewarding one.
Fried Pickles Recipe
🧾Ingredient Notes
- You can use pre-sliced dill pickle chips if you prefer, but I recommend cutting your own for better control over the thickness.
- Don’t overcrowd the pot! Fry in batches to maintain the oil temperature.
- Leftovers can be reheated in the oven or air fryer for a few minutes to restore their crispiness.
- Feel free to experiment with different spices in the breading.
- Enjoy! And please, let me know what you think in the comments below!
Ingredients
- Vegetable oil for frying
- 1 cup (125 g) all-purpose flour
- ½ teaspoon Salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ cup (118 ml) buttermilk
- 1 large egg
- 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry
- Dipping Sauce (optional):
- 2 Tablespoons Ranch dressing
- 1 Tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash tabasco sauce
- Dash of ground black pepper
Instructions
1 Step 1: Fill a Dutch oven or heavy-bottomed saucepan 2-3" deep with oil for frying. Fix a frying thermometer to the edge and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying.
2 Step 2: Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder.
3 Step 3: In a separate bowl, whisk together buttermilk and egg.
4 Step 4: Once oil has reached 375F (190C), coat pickle slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
5 Step 5: Carefully transfer to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
6 Step 6: Use a slotted spoon or strainer to remove from oil and transfer to a paper towel-lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
7 Step 7: Serve warm with dipping sauce.
📖 Recipe Card
The Joy of a Crispy Bite: Homemade Fried Pickles
Ingredients
- Vegetable oil for frying
- 1 cup (125 g) all-purpose flour
- ½ teaspoon Salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ cup (118 ml) buttermilk
- 1 large egg
- 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry
- Dipping Sauce (optional):
- 2 Tablespoons Ranch dressing
- 1 Tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash tabasco sauce
- Dash of ground black pepper
Instructions
- Fill a Dutch oven or heavy-bottomed saucepan 2-3" deep with oil for frying. Fix a frying thermometer to the edge and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying.
- Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder.
- In a separate bowl, whisk together buttermilk and egg.
- Once oil has reached 375F (190C), coat pickle slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
- Carefully transfer to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
- Use a slotted spoon or strainer to remove from oil and transfer to a paper towel-lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
- Serve warm with dipping sauce.
Notes
- You can use pre-sliced dill pickle chips if you prefer, but I recommend cutting your own for better control over the thickness.
- Don’t overcrowd the pot! Fry in batches to maintain the oil temperature.
- Leftovers can be reheated in the oven or air fryer for a few minutes to restore their crispiness.
- Feel free to experiment with different spices in the breading.
- Enjoy! And please, let me know what you think in the comments below!
The Joy of a Crispy Bite: Homemade Fried Pickles
Learn how to make crispy, golden-brown fried pickles at home! This recipe delivers that satisfying crunch and tangy dill flavor you crave, without needing a deep fryer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Appetizers & Snacks
- Cuisine: American
Ingredients
Vegetable oil for frying
1 cup (125 g) all-purpose flour
½ teaspoon Salt
1 teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ cup (118 ml) buttermilk
1 large egg
3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry
Dipping Sauce (optional):
2 Tablespoons Ranch dressing
1 Tablespoon BBQ sauce
1 teaspoon ketchup
1 teaspoon mayonnaise
Dash tabasco sauce
Dash of ground black pepper
Instructions
Fill a Dutch oven or heavy-bottomed saucepan 2-3" deep with oil for frying. Fix a frying thermometer to the edge and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying.
Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder.
In a separate bowl, whisk together buttermilk and egg.
Once oil has reached 375F (190C), coat pickle slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
Carefully transfer to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
Use a slotted spoon or strainer to remove from oil and transfer to a paper towel-lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
Serve warm with dipping sauce.
Notes
You can use pre-sliced dill pickle chips if you prefer, but I recommend cutting your own for better control over the thickness.
Don’t overcrowd the pot! Fry in batches to maintain the oil temperature.
Leftovers can be reheated in the oven or air fryer for a few minutes to restore their crispiness.
Feel free to experiment with different spices in the breading.
Enjoy! And please, let me know what you think in the comments below!
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