Go Back

Fried Pickle Recipe

This fried pickle recipe transforms ordinary dill pickles into golden, crunchy bites that disappear faster than you can make them. The tangy crunch paired with a crispy coating creates the perfect appetizer for game nights, family gatherings, or whenever you need something special in just 15 minutes.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 7 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 jar (32 oz) dill pickle spears, drained
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • about 4 cups vegetable oil for frying

Method
 

  1. Pat pickle spears completely dry with paper towels. Any moisture will cause the oil to splatter and prevent proper coating adhesion. Cut larger spears in half if needed for easier handling.
  2. Mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. In another bowl, whisk buttermilk and egg until smooth. This two-step coating creates that satisfying crunch we're after.
  3. Pour oil into a heavy-bottomed pot, reaching about 2 inches deep. Heat to 375°F using a thermometer. The oil should bubble gently around a wooden spoon handle when ready. Proper temperature prevents soggy coating.
  4. Working with 4-5 pickles at a time, dip each piece in buttermilk mixture, allowing excess to drip off. Roll in seasoned flour mixture, pressing gently to ensure coating sticks. The double-coating method ensures maximum crispiness.
  5. Carefully lower coated pickles into hot oil using tongs. Fry for 2-3 minutes until golden brown and bubbling subsides slightly. Don't overcrowd the pot or temperature will drop. Listen for that steady sizzling sound.
  6. Transfer fried pickles to paper towel-lined plate. Season immediately with a pinch of salt while hot. The coating stays crispiest when served within 10 minutes of frying.

Notes

Pat pickles completely dry to prevent oil splatter and ensure proper coating adhesion. Set up dredging station while oil heats for efficiency. Maintain oil temperature at 375°F throughout frying. Don't overcrowd the pot. Serve within 10 minutes for maximum crispiness. Store leftovers in refrigerator for up to 2 days in airtight container. Reheat in 400°F oven for 5-7 minutes to restore crispiness. Can coat pickles up to 2 hours early and refrigerate, but fry just before serving for best texture.