Fried Pickles
Crisp, tangy fried pickles are the kind of snack that disappears fast. This version uses dill pickle chips, a buttermilk dip, and a cornmeal-flour coating for crunch without a complicated batter.
- Total time
- 35 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 20mCook 15mAmericanAppetizers
Fried pickles are a diner-style appetizer with a big contrast: salty-sour dill pickles inside and a hot, crisp coating outside. They are easy to make at home if you keep the oil temperature steady and dry the pickles well before coating.
This recipe uses pickle chips, which fry quickly and are easy to share. A little cornmeal in the breading adds crunch, while buttermilk and egg help the coating stick.
Serve them right away, while the crust is still crisp. Ranch dressing, spicy mayo, or a simple squeeze of lemon all work well on the side.
01What you'll need
Ingredients
11 items · 6 servings
- 12 ounces drained dill pickle chips, patted very dry
- 1 cup low-fat buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 4 cups canola or other neutral oil, for frying; about 1/4 cup is typically absorbed
02How to make it
Step-by-step
Drain and dry the pickles
Set the pickle chips in a colander and let them drain for a few minutes. Spread them on paper towels or a clean kitchen towel and pat them very dry. This helps the coating stick and keeps the oil from spattering too much.
Mix the wet dip
In a medium bowl, whisk the buttermilk and egg until smooth. Whisk means to beat quickly with a fork or whisk until the mixture looks even.
Mix the dry coating
In a shallow bowl, stir together the flour, cornmeal, baking powder, garlic powder, smoked paprika, black pepper, and cayenne if using. Break up any small lumps with your fingers or a fork.
Heat the oil
Pour the oil into a heavy pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350°F. Use a deep-fry or candy thermometer if you have one. If you do not, a pinch of coating should sizzle right away but not burn.
Coat the pickles
Working with a handful at a time, dip the dry pickle chips into the buttermilk mixture. Let the extra drip off, then toss them in the flour-cornmeal coating until fully covered. Set the coated pickles on a plate or baking sheet.
Fry in batches
Carefully lower a small batch of coated pickles into the hot oil. Do not crowd the pot. Fry for 2 to 3 minutes, turning once, until golden and crisp. Keep the oil between 340°F and 360°F as much as possible.
Drain and repeat
Use a slotted spoon or spider strainer to move the fried pickles to a wire rack set over a baking sheet. A rack keeps them crisper than paper towels. Repeat with the remaining pickles.
Serve hot
Let the fried pickles cool for 2 minutes before eating, since the centers will be very hot. Serve right away with your favorite dipping sauce.
03From our kitchen
Cook's tips
- Make-ahead: You can drain and dry the pickle chips up to 1 day ahead. Store them covered in the refrigerator between layers of paper towel. Coat and fry them just before serving.
- Keep them crisp: Fry in small batches. If too many pickles go into the pot at once, the oil cools down and the coating can turn greasy.
- Storage: Fried pickles are best right after cooking. Leftovers can be refrigerated in an airtight container for up to 2 days, but they will soften.
- Reheating: Reheat leftovers in an air fryer or a 400°F oven for 5 to 8 minutes. Avoid the microwave, which makes the coating soft.
- Swap the pickles: Dill pickle chips are easiest, but lengthwise pickle spears also work. Spears need an extra minute or two in the oil and must be dried very well.
- No buttermilk: Use 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar. Let it stand for 5 minutes before using.
Cook's note
A thermometer makes frying much easier. If the oil is too cool, the pickles absorb more oil. If it is too hot, the coating browns before it turns crisp. Aim for 350°F and adjust the heat between batches.
04Frequently asked
Questions & answers
Why is my coating falling off the pickles?
The pickles were probably too wet, or the excess buttermilk did not drip off before breading. Pat the pickles very dry first, then press them gently into the flour-cornmeal mixture so the coating sticks.
Can I make fried pickles in an air fryer?
Yes, but they will not taste exactly the same as deep-fried pickles. Coat the pickles as directed, spray them well with oil, and air fry at 400°F for about 8 to 10 minutes, flipping once, until crisp.
What oil is best for fried pickles?
Use a neutral oil with a high smoke point, such as canola, vegetable, peanut, or sunflower oil. Olive oil is not the best choice for this recipe because its flavor is stronger and it can smoke at frying temperatures.
Can I use pickle spears instead of chips?
Yes. Pat the spears very dry and coat them the same way. Fry them in small batches for about 3 to 5 minutes, depending on their size.
How do I keep fried pickles warm for a party?
Place the cooked pickles on a wire rack set over a baking sheet and keep them in a 200°F oven for up to 20 minutes. They are still crispiest when served soon after frying.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat1 g
- 5%
- Cholesterol33 mg
- 11%
- Sodium782 mg
- 34%
- Total Carbohydrate30 g
- 11%
- Dietary Fiber2 g
- 7%
- Total Sugars3 g
- Protein6 g
- 12%
- Vitamin D0.7 mcg
- 3%
- Calcium147 mg
- 11%
- Iron1.8 mg
- 10%
- Potassium218 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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