Go Back
Fried pickles have secured their place as a cherished Southern snack, boasting an irresistible combination of crunchiness and tangy flavor. Originating from the heart of the American South, these delectable bites have transcended regional boundaries, capturing the taste buds of food enthusiasts across the United States. Whether served as an appetizer, a party snack, or even a side dish, fried pickles are renowned for their satisfying crunch and unique flavor profile.

Fried Pickles

Savor the irresistible crunch of Southern-Style Fried Pickles! These tangy bites are a classic snack perfect for parties or cozy nights in. Easy to make with dill pickles, a crispy flour and cornmeal coating, and your favorite dipping sauce, they promise a delicious flavor that everyone will love. Discover the history and tips to perfect your fried pickles at home today! #FriedPickles #SouthernCooking #SnackIdeas #ComfortFood #Recipe #Foodie
Print Recipe Pin Recipe

Ingredients
  

1 jar (16 oz) dill pickle slices (or spears)

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

2 large eggs

1/2 cup buttermilk

Salt and pepper, to taste

Vegetable oil, for frying

Ranch dressing or your favorite dipping sauce, for serving

Instructions
 

Prep the Pickles: Drain the pickle slices and pat them dry with paper towels to remove excess moisture. This helps them stay crispy when fried.

    Set Up Breading Station: In a shallow dish, combine the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well. In another bowl, whisk together the eggs and buttermilk until smooth.

      Bread the Pickles: Dip each pickle slice first into the egg mixture, allowing any excess to drip off, then coat it with the flour-cornmeal mixture, pressing gently to adhere. Arrange the breaded pickles on a wire rack or plate.

        Heat the Oil: In a large, deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, it’s ready.

          Fry the Pickles: Carefully add a few breaded pickles to the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the pickles from the oil and transfer them to a paper towel-lined plate to absorb excess oil.

            Serve: Continue frying the remaining pickles in batches. Serve hot with ranch dressing or your preferred dipping sauce.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4