Crispy Tangy Fried Pickles (Printable)
Crispy, golden-coated pickles with tangy seasoning for a flavorful Southern snack.
# What's Needed:
→ Pickles
01 - 16 oz dill pickle chips or slices, 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 black pepper
→ Wet Mix
09 - 2 large eggs
10 - 1/2 cup buttermilk
→ For Frying
11 - Vegetable oil, for frying
# How to Make It:
01 - Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
02 - Whisk together flour, cornmeal, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper in a shallow bowl.
03 - Whisk the eggs and buttermilk together in a separate bowl until combined.
04 - Dip pickle slices first into the flour mixture, then into the egg-buttermilk mixture, and again into the flour mixture to ensure thorough coating.
05 - Fry pickles in batches in hot oil for 2 to 3 minutes per side until golden and crispy; avoid overcrowding the pan.
06 - Remove pickles with a slotted spoon and drain on paper towels.
07 - Serve immediately with your preferred dipping sauce, such as ranch or spicy mayo.
# Tips for Success:
01 -
- They're ready in under 30 minutes from start to finish, making them perfect when you need something that feels fancy but takes almost no time.
- The double-dip coating technique keeps them impossibly crunchy on the outside while the pickle stays juicy inside, which honestly shouldn't work but absolutely does.
- They disappear from any plate faster than you'd expect, and people always ask for the secret even though there really isn't one—just good technique.
02 -
- Patting the pickles completely dry before breading is the difference between crispy and soggy—moisture is the enemy of crunch, and I learned this the hard way by watching a batch turn into oil sponges.
- Oil temperature matters more than anything else on this list; too cool and they'll be greasy and sad, too hot and the outside burns before the inside cooks, so stick to 350°F and don't second-guess it.
- Frying pickles is fast, almost faster than you'd expect, so stay by the stove and don't get distracted or you'll fish out burnt offerings instead of golden treasures.
03 -
- Use bread and butter pickles instead of dill if you want something sweeter and less intensely vinegary—they still fry beautifully and appeal to different moods.
- A tiny pinch of MSG or soy sauce mixed into the dry coating is a secret weapon that amplifies the savory depth without being identifiable, which I stumbled upon completely by accident and now can't unknow.