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.
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
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.
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!