Crispy, tangy, and totally addictive, fried pickles have earned their place as a bar-food classic. One bite gives you everything: a crunchy golden shell, a cool and zesty center, and that irresistible seasoned crust that cracks with every chew.
But here’s the real secret: you don’t need a restaurant deep fryer to make them. With just six simple ingredients, one skillet, and about 20 minutes, you can whip up fried pickles that rival your favorite pub’s—right at home.
Ready to make your new go-to snack? Let’s get frying!
⭐ Why You’ll Love These Fried Pickles
- Ready in 20 minutes—quicker than ordering in.
- Only 6 main ingredients—everything you probably have on hand.
- Naturally nut-free.
- Great for kids, parties, or game-day snacking.
- Budget-friendly while still delivering restaurant-level crunch.
🥒 What You’ll Need
- 1 (24 oz) jar dill pickle chips, drained well
(or use bread-and-butter chips for a sweet-heat twist) - 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp cayenne pepper (optional)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup buttermilk
(or milk mixed with 1 tbsp vinegar) - Oil for frying (vegetable, canola, or peanut; about 1 inch in a skillet)
Pro Tip: Dry pickles = crispy pickles. Pat them thoroughly with paper towels before dipping.
👩🍳 How to Make Fried Pickles
1. Prep the Pickles
Drain the chips and pat them extremely dry. Set aside.
2. Mix the Dry Coating
In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
3. Dip and Dredge
Pour the buttermilk into a separate bowl.
Dip each pickle into the buttermilk, then into the seasoned flour. Press lightly so the coating sticks.
Let the coated pickles rest for 5 minutes.
4. Fry Until Crisp and Golden
Heat about an inch of oil in a skillet to 350°F (175°C).
Fry the pickles in batches for 2–3 minutes per side, until deeply golden and crunchy.
Transfer to a wire rack to keep them crisp.
5. Serve Hot
Finish with a sprinkle of flaky salt and enjoy immediately with your favorite dipping sauce.
🔥 Tips for Guaranteed Crunch
- Don’t skip drying the pickles—moisture ruins the coating.
- Use a thermometer whenever possible.
- Fry in small batches to keep the oil temperature stable.
- You can bread the pickles up to an hour ahead; fry just before serving.
- Double the recipe—they disappear fast!
🍯 Dipping Sauces That Pair Perfectly
- Classic Ranch
- Sriracha Mayo (½ cup mayo + 1 tbsp sriracha + 1 tsp lime)
- Traditional Remoulade
- Honey Mustard
- Blue Cheese Dip
🍽️ Fun Ways to Serve Fried Pickles
- Game day: Add toothpicks and serve alongside wings or sliders.
- Party platters: Pair with crunchy veggies and dips.
- As a main dish: Add to salads, sandwiches, or a po’ boy.
- Brunch: Serve with eggs and a splash of hot sauce.
❓ FAQs
Can I bake or air fry them?
Yes!
- Oven: 425°F for 15–18 minutes, flip halfway.
- Air fryer: 400°F for 8–10 minutes, shake halfway.
Can I use pickle spears?
Definitely—just add more cook time (3–4 minutes per side).
Why did my pickles turn out soggy?
Usually from:
- Not drying the pickles enough
- Oil temperature too low
- Overcrowding the pan
Are they gluten-free?
Yes—use a 1:1 gluten-free flour blend.
Final Bite: Crunch You Can Count On
These homemade fried pickles prove that big flavor doesn’t require complicated tools or ingredients. They’re crispy, tangy, and dangerously snackable—the kind of recipe that gets requested again and again.
Now that you know the secret, grab a jar of pickles and whip up a batch that’ll have everyone saying, “Wait… you made these?!”
