Crispy Fried Dill Pickles Recipe

Crispy, tangy, and completely irresistible—fried dill pickles are the ultimate crunchy snack or appetizer. If you’ve ever had them at a restaurant, you know how addicting these golden bites can be. The contrast between the crispy, seasoned coating and the juicy, tangy pickle inside creates a flavor explosion in every bite.

Originating from the Southern United States, fried pickles have become a staple in bars, diners, and state fairs across the country. They’re a perfect balance of salty, crunchy, and tangy, making them an ideal appetizer for game day, parties, or just a fun snack to enjoy at home.

One of the best things about this recipe is how easy it is to make. With just a few pantry staples, you can create restaurant-quality fried pickles in your own kitchen. Whether you prefer classic dill pickle chips or spears, this recipe works with both.

These pickles are coated in a flavorful batter, then fried to perfection until golden brown and crispy. Serve them with a creamy ranch or spicy dipping sauce for the ultimate snacking experience.

If you’ve never tried making them at home, now’s the time to give it a shot. This simple recipe delivers big flavor with minimal effort, and once you try homemade fried pickles, you’ll never go back!

Servings

Serves: 4–6 people

Time

• Prep Time: 15 minutes
• Cook Time: 5 minutes per batch
• Total Time: 25 minutes

Ingredients

• 1 jar (16 ounces) dill pickle chips or spears, drained and patted dry
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for extra heat)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup buttermilk
• 1 egg
• 1 cup cornmeal
• 1 cup panko breadcrumbs
• Vegetable oil (for frying)
• Ranch or spicy aioli (for dipping)

Instructions

1. Prepare the pickles: Drain the pickles and pat them dry with a paper towel to remove excess moisture. This helps the coating stick better.
2. Set up the coating stations: In one bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
3. In a second bowl, whisk the buttermilk and egg until well combined.
4. In a third bowl, mix the cornmeal and panko breadcrumbs together.
5. Coat the pickles: Dip each pickle slice first into the seasoned flour, then into the buttermilk mixture, and finally into the cornmeal-panko mixture, pressing gently to adhere.
6. Heat the oil: In a deep skillet or fryer, heat about 2 inches of vegetable oil to 375°F (190°C).
7. Fry the pickles: Fry in small batches for 2–3 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
8. Drain and serve: Remove the pickles from the oil and drain on a paper towel-lined plate. Serve immediately with ranch or spicy aioli.

Tips

• Extra crispy coating: Double dip the pickles in the buttermilk and breading mixture for an even crunchier crust.
• Air fryer option: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway through. Spray lightly with oil for extra crispiness.
• Make it spicier: Add extra cayenne pepper or a dash of hot sauce to the buttermilk mixture.
• Storage: Best enjoyed fresh, but you can reheat leftovers in the oven at 375°F (190°C) for 10 minutes.

Summary

Crispy Fried Dill Pickles are a fun, flavorful snack that’s easy to make at home. With a crunchy, golden coating and a juicy, tangy center, they’re perfect for parties, game days, or anytime snacking. Serve them with ranch or spicy dipping sauce for an irresistible treat!