These Fried Pickles are tangy, crunchy, and totally addictive. You get that juicy pickle bite inside a crisp coating that’s perfect for dipping. They’re a party favorite, but they’re also fun for a cozy snack night when you want something a little extra.
Introduction
If you’ve ever had Fried Pickles at a restaurant and thought, “How do I make these at home?” you’re in the right place. This recipe is beginner-friendly and gives you that crunchy, golden coating without complicated steps.
The standout trick is drying the pickles really well before breading. Moisture makes breading slide off, so this one step helps everything stick and fry up crisp. Trust me, don’t skip the paper towels—your Fried Pickles will be so much better.
Why You’ll Love This Fried Pickles
- Better than restaurant: Hot, crunchy, and super fresh.
- Easy party snack: Quick to prep and fun to dip.
- Perfect crunch: Simple coating that fries up golden.
- Tangy and addictive: That pickle flavor keeps you coming back.
- Customizable: Make them spicy or extra seasoned.
Ingredients for Fried Pickles
- Dill pickle chips (24–30 slices): The star.
- Tip: Thick-cut chips are easier to coat.
- Swap: Pickle spears (cook a little longer).
- All-purpose flour (1/2 cup): Helps coating stick.
- Eggs (2): Binder for breading.
- Buttermilk (1/2 cup): Adds tang and helps coating cling.
- Swap: Milk + 1 tbsp vinegar (let sit 5 minutes).
- Cornmeal (1/2 cup): Adds crunch.
- Swap: Use all breadcrumbs if you prefer.
- Breadcrumbs (1/2 cup): Adds crisp, golden texture.
- Paprika (1 tsp): Color and mild smoky flavor.
- Garlic powder (1 tsp): Savory flavor.
- Salt (1/2 tsp) + black pepper (1/2 tsp): Seasoning.
- Oil for frying: Enough for about 1 inch in your skillet.
- For serving: Ranch-style dip or spicy mayo.
How to Make Fried Pickles
- 1. Drain pickles and pat very dry with paper towels. This helps the coating stick.
- 2. Heat oil in a heavy skillet over medium heat until it shimmers (about 350°F if you have a thermometer).
- 3. Set up a breading station: flour in one bowl; eggs + buttermilk in a second bowl; cornmeal + breadcrumbs + seasonings in a third bowl.
- 4. Coat pickles: dredge in flour, dip in egg mixture, then press into the cornmeal-breadcrumb mix. Set on a tray.
- 5. Fry in batches for 1–2 minutes per side, until golden and crisp. Don’t overcrowd the pan.
- 6. Drain on a wire rack (best) or paper towels. Sprinkle with a pinch of salt while hot.
- 7. Serve immediately with ranch-style dip.
Tips for Perfect Fried Pickles
- Dry pickles well: Moisture makes breading slide.
- Fry in batches: Overcrowding drops oil temp and makes them soggy.
- Use a rack: Keeps them crisp instead of steaming.
- Serve right away: Fried Pickles are best hot and crunchy.
- Season while hot: Salt sticks best right after frying.
Variations & Substitutions
- Spicy version: Add 1/2 tsp cayenne to the breading.
- Extra crunchy: Use panko-style breadcrumbs instead of regular breadcrumbs.
- Air fryer option: Spray coated pickles with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
- Gluten-free: Use gluten-free flour and gluten-free breadcrumbs.
- Leftover idea: Chop and add to burgers or sandwiches for crunch.
Storing & Reheating
Fried Pickles are best fresh, but leftovers keep in the fridge up to 2 days.
Reheat in an air fryer at 375°F for 3–5 minutes or in a 425°F oven for 6–8 minutes until crisp again.
Freezing is not ideal for the crispiest texture, but it can work for up to 1 month.
Serving Suggestions & Pairings
- Serve with ranch-style dip, spicy mayo, or honey mustard.
- Add to a party spread with wings and nachos.
- Pair with burgers or sandwiches for a fun side.
- Perfect for game day and snack boards.
Reader Review: “These fried pickles were so crunchy and stayed crisp! Drying the pickles first totally worked.”
If you make these Fried Pickles, leave a rating and comment! Are you making chips or spears—and are you going spicy?
Print
Fried Pickles (Best Ever, Easy, Extra Crunchy)
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Fried pickles are crunchy, tangy, and perfect for dipping—an easy appetizer with a crisp cornmeal coating.
Ingredients
1 jar dill pickle chips, drained and patted dry
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
Oil for frying (vegetable or canola)
Dipping sauce (optional)
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon pickle juice
1/2 teaspoon hot sauce
Instructions
Heat 1 inch oil in a skillet to 350°F.
Mix flour, cornmeal, paprika, garlic powder, salt, pepper in a bowl.
Whisk eggs and milk in another bowl.
Dip pickles in egg, then dredge in coating.
Fry in batches 1 to 2 minutes per side until golden. Drain on paper towels.
Stir sauce ingredients and serve.
Notes
Must dry pickles well for crispiness.
Air fryer option: Spray coated pickles and air fry at 400°F for 8 to 10 minutes, flipping halfway.
Tools: Skillet, thermometer, tongs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Appetizer
- Cuisine: American