Fried Pickles
Crunchy, tangy dill pickle chips coated in a seasoned cornmeal batter and deep-fried to golden perfection. A quintessential Southern appetizer that's crispy on the outside with a juicy, briny bite inside. Serve them hot with ranch dressing for dipping.
For 4 servings
- prep
Pat the pickle slices completely dry.
Spread the pickle slices on paper towels and press firmly to remove as much moisture as possible. Dry pickles = crispy coating.
TIPDon't skip this step — excess moisture makes the batter slide off during frying. - prep
Heat the oil to 375°F.
Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high until a thermometer reads 375°F. Line a baking sheet with paper towels and set a wire rack on top.
TIPUse a thermometer — oil that's too cool makes greasy pickles, too hot burns the coating. - mix
Mix the dry coating.
In a shallow bowl, whisk together the all-purpose flour, cornmeal, garlic powder, smoked paprika, cayenne pepper, black pepper, and salt.
- mix
Mix the wet batter.
In a separate shallow bowl, whisk the buttermilk and egg together until smooth.
- prep
Dredge the pickle slices.
1.Working in batches, toss a few pickle slices in the flour mixture and coat well.2.Dip each floured slice into the buttermilk-egg mixture, letting excess drip off.3.Return the slices to the flour mixture and coat again, pressing gently so the coating sticks.TIPThe double-dredge is key — flour, wet, flour again creates that thick, craggy crust. - fry · ~3 min
Fry the pickles in batches.
1.Carefully lower 5-6 coated pickle slices into the hot oil.2.Fry for 2 to 3 minutes, flipping once, until golden brown and crispy.3.Lift out with a slotted spoon and transfer to the prepared wire rack.TIPDon't crowd the pot — overcrowding drops the oil temperature and makes them soggy. - prep
Keep fried pickles warm while finishing the batches.
Place the baking sheet with the wire rack in a 200°F oven to keep pickles warm and crisp.
TIPThe wire rack keeps air circulating so the bottoms stay crisp, not steamed. - serve
Serve immediately with ranch dressing on the side.
Pile the hot fried pickles on a plate with a small bowl of ranch dressing for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat pickle slices bone-dry with paper towels; moisture is the enemy of crisp coating.
- 2Use a deep-fry thermometer to maintain oil at a steady 375°F for perfect golden crunch.
- 3Double-dredge each slice: flour, wet batter, then flour again for a thick, craggy crust.
- 4Fry in small batches of 5-6 slices to prevent the oil temperature from dropping too low.
- 5Keep finished pickles on a wire rack in a 200°F oven so bottoms stay crisp, not soggy.
- 6Serve immediately — fried pickles lose their crunch as they cool and absorb moisture.
Adapt it for your goals.
Gluten-free
Swap all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free cornmeal. Ideal for those with celiac or gluten sensitivity, still yielding a crunchy coating.
spicy buffaloSpicy buffalo
Toss the hot fried pickles in buffalo sauce after frying. Great for heat lovers who want a spicy, tangy twist on the classic.
air fryerAir-fryer
Spray the double-dredged pickles with oil and cook in an air fryer at 400°F for 8-10 minutes, flipping halfway. A lower-fat alternative that still delivers crunch.
dill forwardDill-forward
Add 1 teaspoon of dried dill weed to the flour-cornmeal mixture. Enhances the pickle's dill flavor for a more herbaceous bite.
veganVegan
Replace buttermilk with plant-based milk plus 1 tablespoon vinegar, and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Suitable for vegan diets without sacrificing texture.
Why this is on our healthy list.
Low in Calories per Serving
Pickles are naturally low in calories, and when fried in hot oil, the thin coating doesn't absorb as much grease as a thick batter, keeping the appetizer relatively light.
Source of Fiber from Cornmeal
Yellow cornmeal adds a small amount of dietary fiber, which aids digestion and helps you feel full longer.
Contains Electrolytes from Pickles
Dill pickles provide sodium and small amounts of potassium, which help maintain fluid balance and nerve function.
Probiotic Potential from Fermented Pickles
If using naturally fermented (not vinegar-preserved) dill pickles, they contain beneficial live bacteria that support gut health.
Frequently asked questions
Sogginess usually means the pickles weren't patted dry enough, or the oil wasn't hot enough (below 375°F). Excess moisture steams the coating, and low oil temperature allows it to soak up grease.
