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–+ servings

Crispy Fried Pickles

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Crispy, golden-brown fried pickles with a perfectly seasoned coating that's crunchy on the outside and tangy on the inside. These homemade fried pickles are surprisingly easy to make and perfect as an appetizer or game day snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dill pickle slices about 20-24 slices
  • 1 cup buttermilk made with Halal milk
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 large egg
  • Vegetable oil for frying

Equipment

  • Deep skillet or pot
  • Paper towels
  • Shallow bowls
  • Slotted spoon
  • Thermometer (optional)

Method
 

  1. Drain pickle slices well on paper towels and pat dry.
  2. In a shallow bowl, whisk together buttermilk and egg until well combined.
  3. In another bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
  4. Heat vegetable oil in a deep skillet or pot to 350°F (about 2 inches deep).
  5. Working in small batches, dip pickle slices in buttermilk mixture, let excess drip off, then coat thoroughly in the seasoned flour mixture.
  6. Carefully fry pickles for 1-2 minutes per side until golden brown.
  7. Remove with a slotted spoon and drain on paper towel-lined plate.

Notes

For extra crispiness, make sure pickles are well-drained and patted dry before coating. You can substitute buttermilk with regular milk mixed with a splash of vinegar. Try panko breadcrumbs instead of cornmeal for a different crunch. These are best served immediately while hot and crispy. Serve with ranch dressing, remoulade, or aioli for dipping.

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