Fried Pickles
Crispy, tangy, and utterly addictive, these fried pickles are the ultimate Southern appetizer. Dill pickle slices are double-dredged in a seasoned coating and fried to golden perfection. Serve them hot with a cool ranch or spicy aioli for a guaranteed crowd-pleaser.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Pickles and Dredging Station
- b.Drain the pickle chips thoroughly. Spread them in a single layer on a tray lined with paper towels.
- c.Pat the tops with more paper towels until they are as dry as possible. This is the most critical step for a crispy coating.
- d.In a shallow dish, whisk together 1/2 cup of the all-purpose flour, a pinch of salt, and a pinch of pepper. This will be your dry dredge.
- 2
Step 2
- a.Make the Wet Batter
- b.In a separate medium bowl, whisk together the remaining 1 cup of all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper.
- c.Slowly pour in the ice-cold club soda while whisking gently until just combined. The batter should have the consistency of a thin pancake batter. Do not overmix; a few small lumps are perfectly fine.
- 3
Step 3
- a.Heat the Frying Oil
- b.Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches.
- c.Heat the oil over medium-high heat until a deep-fry thermometer registers 375°F (190°C). If you don't have a thermometer, a drop of batter should sizzle immediately and turn golden in about 30 seconds.
- 4
Step 4
- a.Dredge and Fry the Pickles
- b.Working in small batches to avoid overcrowding the pot, first toss a handful of dry pickle chips in the seasoned flour mixture until lightly coated. Shake off any excess flour.
- c.Next, dip each floured pickle slice into the wet batter, letting the excess drip back into the bowl for a moment.
- d.Carefully place the battered pickles into the hot oil one by one. Fry for 2-3 minutes, flipping once halfway through, until they are deep golden brown and crispy.
- 5
Step 5
- a.Drain and Serve Immediately
- b.Using a slotted spoon or spider strainer, remove the fried pickles from the oil.
- c.Transfer them to a wire rack set over a baking sheet to drain. This prevents them from becoming soggy.
- d.Immediately sprinkle with a tiny pinch of salt. Repeat the frying process with the remaining pickles.
- e.Serve hot with ranch dressing, spicy aioli, or your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The drier the pickle, the crispier the result. Do not skip the patting-dry step.
- 2Use ice-cold club soda or beer. The cold liquid and carbonation react with the hot oil to create an exceptionally light and crispy crust.
- 3Maintain a consistent oil temperature of 375°F (190°C). Too low, and they'll be greasy; too high, and the batter will burn before the inside is hot.
- 4Fry in small batches. Overcrowding the pot will drop the oil temperature significantly, leading to soggy pickles.
- 5For an extra-thick crust, you can double-dip: dry dredge, wet batter, back into the dry dredge, and then fry.
- 6Fried pickles are best enjoyed immediately. They do not store well and will lose their signature crunch upon reheating.
Adapt it for your goals.
Spice It Up
Add 1/2 teaspoon of smoked paprika or a pinch of chipotle powder to the batter for a smoky kick.
Pickle ShapePickle Shape
This recipe works great with dill pickle spears as well. Just increase the frying time by a minute or two to ensure they're heated through.
Air Fryer MethodAir Fryer Method
For a lighter version, dredge and batter the pickles as directed. Place in a single layer in a preheated 400°F (200°C) air fryer basket. Spray generously with cooking oil and air fry for 8-10 minutes, flipping halfway, until golden and crisp.
Different PicklesDifferent Pickles
Experiment with bread-and-butter pickles for a sweet and savory twist, or use spicy pickle chips for an extra layer of heat.
Why this is on our healthy list.
Source of Probiotics
If made with naturally fermented pickles, they can provide beneficial probiotics that support gut health and digestion. Look for pickles that are refrigerated and list 'cucumbers, water, salt' without vinegar.
Contains Antioxidants
Pickles, especially the dill and spices used in the brine and batter like paprika and cayenne, contain antioxidants that help protect the body against damage from free radicals.
Frequently asked questions
A typical serving of fried pickles (about 1/4 of this recipe) contains approximately 250-350 calories, primarily from the flour, oil, and pickles. The exact number can vary based on the amount of oil absorbed during frying.