Crispy Tangy Fried Pickles (Printable Version)
Golden, crispy batter coats tangy pickles for a flavorful Southern-style snack or appetizer.
# What You'll Need:
→ Pickles
01 - 16 oz dill pickle chips, drained and patted dry
→ Coating
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper (optional)
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Wet Mix
09 - 2 large eggs
10 - 1/2 cup buttermilk
→ For Frying
11 - Vegetable oil, for deep frying
# Step-by-Step:
01 - Heat 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
02 - In a shallow bowl, combine flour, cornmeal, garlic powder, paprika, cayenne pepper if using, salt, and black pepper; whisk until evenly mixed.
03 - In a separate bowl, whisk together eggs and buttermilk until smooth.
04 - Working in batches, dip each pickle slice first into the dry mixture, then the wet mixture, then again into the dry mixture, ensuring even coating.
05 - Carefully fry coated pickles in hot oil, 2 to 3 minutes per side, until golden brown and crisp; do not overcrowd the pan.
06 - Remove fried pickles with a slotted spoon and drain on paper towels. Serve hot with preferred dipping sauce.
# Expert Advice:
01 -
- They're ready in under 30 minutes, perfect for when guests arrive and you want something that feels fancy but takes zero stress.
- The double-dip trick makes them so ridiculously crispy that even people who say they don't like pickles end up reaching for more.
02 -
- If your pickles aren't patted dry before coating, the moisture will create steam and push the batter right off—I learned this the hard and soggy way.
- Don't skip the double-dip; it's not extra work, it's the entire difference between mediocre and absolutely craveable.
03 -
- Keep your oil temperature steady by letting it come back to 350°F between batches instead of rushing; this consistency is what creates that perfect golden exterior.
- If the coating starts looking dark or burned, your oil is too hot—lower the heat slightly and let it cool for a minute before continuing.