These deep fried pickles are the perfect appetizer for any gathering – crispy on the outside with a tangy, juicy pickle inside. They’re incredibly simple to make and guaranteed to be a crowd-pleaser at your next party or game day celebration.
Why You’ll Love This Recipe
You’ll love these deep fried pickles because they strike the perfect balance between crispy and tangy. The crunchy exterior gives way to the juicy, briny pickle inside, creating an irresistible texture contrast. They’re quick to prepare, taking just 20 minutes from start to finish. Plus, they’re versatile – you can use either pickle spears or chips depending on your preference. They make an impressive appetizer that seems far more complicated than it actually is, and they pair perfectly with a variety of dipping sauces for a customizable snack experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pickles provide the tangy, briny foundation for this recipe. You can use either spears or chips depending on your preference – spears give you more pickle in each bite, while chips offer maximum crispiness. Make sure to drain and pat them dry before coating to help the batter adhere properly.
All-purpose flour creates the crispy coating. It provides structure to the batter and helps achieve that perfect golden-brown exterior. If you’re gluten-sensitive, you can substitute a gluten-free flour blend, though the texture may vary slightly.
Garlic powder adds a subtle savory depth to the coating without the harshness of fresh garlic. It complements the tangy pickles beautifully and elevates the flavor profile.
Onion powder works with the garlic powder to create a well-rounded savory base. It adds complexity without overwhelming the pickle flavor.
Paprika brings a subtle sweetness and beautiful color to the fried coating. You can use regular paprika or substitute smoked paprika for an extra dimension of flavor.
Salt and black pepper are essential seasonings that enhance all the other flavors. The salt particularly helps balance the acidity of the pickles.
Buttermilk tenderizes and adds tanginess while helping the flour mixture stick to the pickles. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Egg acts as a binder, helping the flour coating adhere to the pickles and creating a sturdier crust. It also adds richness to the batter.
Vegetable oil is the frying medium. Its neutral flavor and high smoke point make it ideal for deep frying. You could substitute canola, peanut, or any other neutral oil with a high smoke point.
Directions
- Heat oil in a deep fryer or large pot to 350°F (175°C). Use a cooking thermometer to ensure the oil maintains this temperature throughout frying.
- In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- In a separate bowl, whisk together buttermilk and egg until fully incorporated.
- Pat the pickle spears or chips dry with paper towels to remove excess moisture.
- Dip each pickle spear or chip into the buttermilk mixture, ensuring it’s fully coated, then dredge in the flour mixture, pressing gently to adhere.
- Carefully lower the coated pickles into the hot oil, working in batches to avoid overcrowding which can lower oil temperature.
- Fry the pickles for 2-3 minutes, or until they reach a golden brown color and develop a crispy coating.
- Remove from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately while hot and crispy, accompanied by your favorite dipping sauce.
Servings and Timing
This recipe makes 4 servings, perfect as an appetizer for a small gathering. Each serving contains approximately 200 calories.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
This makes it an excellent last-minute appetizer or quick snack that doesn’t require significant advance planning.
Variations
Ranch Seasoned: Add a tablespoon of dried ranch seasoning to the flour mixture for a tangy, herby flavor profile.
Spicy Fried Pickles: Add cayenne pepper or hot sauce to the buttermilk mixture for a kick of heat.
Beer Battered: Replace the buttermilk with your favorite beer for a lighter, crispier coating with subtle malty notes.
Cornmeal Coating: Replace half the flour with cornmeal for extra crunch and a slightly sweet flavor.
Parmesan Herb: Add grated parmesan cheese and Italian herbs to the flour mixture for a savory Mediterranean twist.
Pretzel Crusted: Crush pretzels and mix them into the flour mixture for added texture and a salty kick.
Air Fryer Version: Spray the coated pickles with cooking spray and air fry at 400°F for 7-8 minutes for a healthier alternative.
Storage/Reheating
Fried pickles are best enjoyed immediately after cooking while they’re still hot and crispy. However, if you have leftovers:
Refrigeration: Store cooled fried pickles in an airtight container with paper towels between layers to absorb moisture. They’ll keep in the refrigerator for up to 2 days, though the coating will soften.
Freezing: Freeze cooked and cooled pickles in a single layer on a baking sheet, then transfer to a freezer bag once solid. They can be stored for up to 1 month.
Reheating: For the best texture when reheating:
- Oven: Preheat to 425°F and bake for 10-15 minutes until crispy again
- Air Fryer: Heat at 375°F for 3-4 minutes
- Avoid microwaving, as this will make them soggy
For optimal results, keep uncooked battered pickles separate and fry them just before serving.
FAQs
Why are my fried pickles soggy?
The most common reason for soggy fried pickles is not drying them thoroughly before coating. Pat the pickles completely dry with paper towels before dipping them in the batter. Also, make sure your oil is hot enough (350°F) before frying, as too low a temperature will cause the pickles to absorb oil rather than crisp up.
Can I make these ahead of time?
While fried pickles are best served immediately after frying, you can prepare the flour mixture and buttermilk mixture up to a day ahead. Store them separately in the refrigerator. However, I don’t recommend coating the pickles until you’re ready to fry them.
What dipping sauces go well with fried pickles?
Ranch dressing is the classic pairing, but other excellent options include spicy remoulade, honey mustard, chipotle mayo, blue cheese dressing, or even a simple sriracha mayo. A tangy dill sauce also complements the pickle flavor beautifully.
Can I use dill pickle chips instead of spears?
Absolutely! Both pickle spears and chips work well in this recipe. Chips will cook faster (closer to 1-2 minutes) and provide more crispy coating in each bite, while spears offer more pickle flavor and a juicier center.
How do I know when the oil is hot enough?
The best way is to use a deep-fry or candy thermometer to ensure the oil reaches 350°F. If you don’t have a thermometer, drop a small piece of bread into the oil—it should brown in about 60 seconds if the temperature is correct.
Can I use an air fryer instead of deep frying?
Yes! To air fry, spray the coated pickles with cooking oil spray and cook at 400°F for about 7-8 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but they’ll still be delicious with significantly less oil.
Why did my batter fall off during frying?
This typically happens if the batter isn’t adhering properly. Make sure to thoroughly dry the pickles before coating, and consider doing a double dip—first in buttermilk, then flour, then back in buttermilk, and finally in the flour again for a thicker coating that’s less likely to separate.
Are fried pickles gluten-free?
This traditional recipe is not gluten-free due to the all-purpose flour. However, you can easily substitute a gluten-free flour blend for a gluten-free version. The texture may be slightly different, but they’ll still be delicious.
Can I use sweet pickles instead of dill pickles?
While dill pickles are traditional for their tangy flavor that contrasts with the savory coating, you can certainly use sweet pickles if you prefer. They’ll create a different flavor profile with a sweet-and-savory combination that many people enjoy.
How can I reduce the calories in this recipe?
To create a lighter version, you can air fry instead of deep frying, use a cooking spray rather than submerging in oil. Alternatively, you could bake them at 425°F for about 15 minutes, flipping halfway through, though they won’t be quite as crispy as the fried version.
Conclusion
These deep-fried pickles transform a humble refrigerator staple into an irresistible appetizer that balances tangy, savory flavors with an addictively crispy texture. They’re surprisingly simple to make yet always impress guests with their restaurant-quality taste and appearance. Whether you’re hosting a game day gathering, need a crowd-pleasing party starter, or just want to treat yourself to something special, these fried pickles deliver maximum flavor with minimal effort. Serve them hot with your favorite dipping sauce and watch them disappear in minutes—just be prepared to share the recipe when everyone asks for it!
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Crispy Deep Fried Pickles
Crispy and delicious deep-fried pickles, perfect as a snack or appetizer.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 jar pickle spears or chips
- 1 cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup buttermilk
- 1 egg
- Vegetable oil, for frying
Instructions
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- In a separate bowl, whisk together buttermilk and egg.
- Dip each pickle spear or chip into the buttermilk mixture, then coat in the flour mixture.
- Fry the pickles in batches for 2-3 minutes, or until golden brown and crispy.
- Remove from the oil and drain on paper towels.
- Serve with your favorite dipping sauce.
Notes
- Use a thermometer to ensure the oil stays at the proper frying temperature.
- Serve immediately for the best texture and taste.
- Pair with ranch, blue cheese, or your favorite sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
