Fried pickle slices are a classic American appetizer, especially popular in the South and at state fairs. Crispy, tangy dill pickle chips are coated in a seasoned cornmeal batter and fried until golden brown, creating a perfect balance of salty, sour, and savory flavors. This recipe delivers a crunchy exterior with a juicy, flavorful center, and it’s surprisingly simple to make at home.
Ingredients
- 1 jar (24 oz / 680 g) dill pickle slices (about 3 cups / 360 g), drained
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (240 ml) buttermilk
- 1 large egg
- Vegetable oil, for frying (about 2 cups / 480 ml)
- Ranch dressing, for serving (optional)
Instructions
- Place the drained pickle slices on a plate lined with paper towels. Pat them dry with more paper towels to remove as much moisture as possible. This helps the coating stick better.
- In a shallow bowl, whisk together the flour, cornmeal, garlic powder, paprika, cayenne (if using), salt, and black pepper.
- In another shallow bowl, whisk the buttermilk and egg until well combined.
- Heat about 1 inch (2.5 cm) of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
- While the oil heats, set up a dredging station: place the pickle slices, the flour mixture, the buttermilk mixture, and a clean plate for the coated pickles.
- Working in batches, dip each pickle slice into the flour mixture, then into the buttermilk mixture, and then back into the flour mixture. Shake off any excess flour and place the coated slices on the clean plate.
- Carefully add a few coated pickle slices to the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried pickles to a plate lined with fresh paper towels to drain. Repeat with the remaining pickles, allowing the oil to return to 350°F (175°C) between batches.
- Serve immediately with ranch dressing for dipping, if desired.
Tips
- Dry the pickles well: Excess moisture is the enemy of crispiness. Pat the pickle slices thoroughly before coating to ensure the batter adheres properly.
- Use a thermometer: Maintaining the oil at 350°F (175°C) is crucial. If the oil is too cool, the pickles will absorb oil and become soggy; if too hot, the coating will burn before the pickle warms through.
- Don’t overcrowd the pan: Frying too many pickles at once lowers the oil temperature and results in uneven cooking. Fry in small batches for the best texture.
- Substitute buttermilk: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Serving Suggestions
Fried pickle slices are best served hot and crispy, straight from the fryer. They make a fantastic appetizer for parties, game days, or as a side dish to burgers and sandwiches. Offer a variety of dipping sauces like ranch dressing, blue cheese dressing, spicy mayo, or a simple sriracha aioli to please different tastes.
Variations
- Spicy Fried Pickles: Add 1-2 teaspoons of hot sauce to the buttermilk mixture and increase the cayenne pepper in the flour to 1 teaspoon for an extra kick.
- Beer-Battered Fried Pickles: Replace the buttermilk and egg with 1 cup (240 ml) of cold beer for a lighter, airier batter.
- Baked or Air-Fried Pickles: For a lighter version, coat the pickles as directed and place them on a baking sheet lined with parchment paper. Spray with cooking spray and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, or air-fry at 400°F (200°C) for 10-12 minutes.
Storage and Reheating
Fried pickle slices are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until crispy again. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use pickle spears instead of slices? Yes, you can cut spears into 1/2-inch thick rounds or fry them whole, but adjust the frying time accordingly—whole spears will take longer to cook through.
What type of pickles are best? Dill pickles are the classic choice. You can use kosher dill or garlic dill pickles, but avoid sweet pickles, as they will change the flavor profile significantly.
Can I make these gluten-free? Absolutely. Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free cornmeal. The texture will be slightly different but still delicious.
Why did my coating fall off? This usually happens if the pickles are too wet or if the oil isn’t hot enough. Make sure to dry the pickles thoroughly and maintain the oil temperature at 350°F (175°C). Also, let the coated pickles rest for 5 minutes before frying to help the coating set.
Can I prepare these ahead of time? You can coat the pickles and refrigerate them for up to 2 hours before frying. This can help the coating adhere better. However, frying is best done just before serving.
What can I serve with fried pickles? They pair wonderfully with burgers, grilled sandwiches, or as part of a fried appetizer platter with onion rings and mozzarella sticks.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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