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These Fried Pickles are incredibly delicious, battered and fried to perfection. Homemade with just a few simple ingredients – the perfect appetizer or snack for just about any occasion.
These fried pickles are such a perfect appetizer or a great little snack. I’ve only had these once before at a restaurant and just knew that I had to recreate the recipe myself.
I did just that, the batter is a typical buttermilk batter similar to the one I use for my fried chicken recipe. The tanginess of the dill pickles paired with the crispy coating of the batter makes for an unreal combination of texture and flavor. If you’ve never tried a fried pickle, now is your chance.
What are fried pickles?
Fried pickles are a popular appetizer or snack food found most commonly in the Southern United States. They are made by slicing and battering dill pickles and then frying them to golden brown, crispy perfection. They are exceptionally easy to make and even easier to enjoy!
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Vegetable Oil – Used for frying.
- Flour – I used all-purpose.
- Salt and Pepper – To taste.
- Seasonings – I used paprika, cayenne and Italian seasoning.
- Buttermilk – If you don’t have buttermilk available you can substitute 1/2 tablespoon of white vinegar or lemon juice plus enough milk to equal 1/2 cup.
- Egg – Large.
- Pickles – I used dill pickles sliced and drained.
How to make fried pickles
- Heat Oil – Fill a Dutch oven with 2 to 3 inches of vegetable oil for frying and heat to 375 F degrees.
- Combine Ingredients – In a bowl, combine the flour, salt, pepper, paprika, Italian seasoning and cayenne pepper. In another bowl whisk together the buttermilk and egg.
- Coat and Fry Pickles – Dredge pickle slices through the flour mixture, then buttermilk mixture and finally flour mixture again. Carefully transfer to the hot oil. Fry about 5 pickle slices at a time until golden brown. Repeat with remaining ingredients.
- Serve – Serve warm fried pickles with ranch dressing.
How to serve
I serve my fried pickles warm with a side of ranch! The coolness of the ranch dressing paired with the warm bite of pickle is to die for. Another option, if you like a little more spice is to serve them with a chipotle ranch dip. Eat them as a snack or as a sharable appetizer – they are perfect for a party or gathering.
How to store leftovers
Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
Keeping your deep fried pickles crispy
To keep your pickles crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that might make them soggy. Do not put them in the refrigerator before they are completely cooled, because the condensation will make the coating soggy.
The best way to reheat your leftover pickles is in the oven to keep that crispy texture. I like to crisp mine under the broiler for 1-2 minutes, just make sure to keep an eye on them so they don’t burn!
More delicious appetizers to try:
- Potato Skins
- Crispy Baked Parmesan Garlic Breaded Mushrooms
- Toasted Ravioli
- Bang Bang Shrimp
- Deep Fried Cauliflower Pieces
- Bacon Corn Dip
- Crispy Fried Zucchini
- Beef Empanadas
- Firecracker Shrimp
- Cheesy Chicken Fritters
- Buttermilk Fried Chicken
- Baked or Fried Pizza Balls
- Fill a Dutch oven with 2 to 3 inches of vegetable oil for frying and heat to 375 F degrees. Should take about 10 minutes.
- In a bowl, combine the flour, salt, pepper, paprika, Italian seasoning and cayenne pepper. In another bowl whisk together the buttermilk and egg.
- Dredge pickle slices through the flour mixture, then buttermilk mixture and finally flour mixture again. Carefully transfer to the hot oil. Fry about 5 pickle slices at a time until golden brown. Repeat with remaining ingredients.
- Serve warm fried pickles with ranch dressing.
- Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.