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If you’ve ever ordered fried pickles at a restaurant and thought, “why are these so good?”—you’re about to find out.
These Deep Fried Pickles are crispy, salty, tangy and completely addictive. They’ve got that perfect crunch on the outside and a juicy, briny bite on the inside that makes you keep reaching for just one more… and then another.
This version is inspired by my friend Ree Drummond’s famous fried pickle recipe, and they absolutely deliver. The coating is light but super crispy, the seasoning is just right, and they fry up in minutes.
They’re the ultimate snack for game day, parties, or honestly… just because. Pickle lovers will love our bacon wrapped dill pickles and bacon crackers recipes too. And if you need some great appetizers that are just as addictive, try our baked mozzarella bites and soft pretzel bites.
What Makes These Fried Pickles So Good
Not all fried pickles are created equal. The best ones hit a few key things:
• They are crispy fried pickles. They have a crispy coating that actually sticks!
• Bold seasoning in every bite
• Hot oil = quick fry = no sogginess
• That perfect contrast of crunchy outside + juicy pickle inside
This recipe nails all of it!
Why Are Fried Pickles So Popular?
Fried pickles have become a favorite appetizer for a reason—they hit that perfect balance of flavors and textures.
You get:
• A crispy, golden coating
• A juicy, tangy pickle center
• That irresistible combo of salty + crunchy + slightly sour
They’re also incredibly snackable, which makes them perfect for sharing at restaurants, parties or game day gatherings, alongside meatball sliders, nachos and buffalo chicken dip.
How to Make Fried Pickles
Step One: Heat about an inch of oil in a heavy pan to 375°F.
Step Two: Set Up Dredging Stations- one bowl for the buttermilk and egg, one for the seasoned flour mixture.
Step Three: Coat the Pickles- dip pickle slices into the buttermilk mixture, then into the flour mixture, coating well.
Step Four: Carefully add pickles to the hot oil and fry for about 2 minutes, until golden and crispy. Transfer to paper towels and serve immediately with ranch dressing.
Tips for the Crispiest Fried Pickles
- Dry your pickles first: Pat them with paper towels so the coating sticks better.
- Keep the oil hot: 375°F is key—too low and they get greasy.
- Fry in batches: Don’t overcrowd the pan or the temperature will drop.
- Serve immediately: These are best hot and crispy right out of the oil.
Variations to Try
- Spicy Fried Pickles: Add cayenne pepper or hot sauce to the batter.
- Beer Batter Version: Swap buttermilk for beer for a different flavor and texture.
- Air Fryer Option: Spray coated pickles and air fry at 400°F until crispy (texture will be different, but still good!).
Why You’ll Love This Recipe
• Restaurant-style fried pickles at home
• Super crispy, not greasy
• Easy ingredients you probably already have
• Ready in about 30 minutes
• Perfect for sharing (or not…)
These are the kind of snack that disappears fast—so maybe make a double batch.
Deep Fried Pickles
Video
Ingredients
- vegetable or canola oil, for frying
- 2 cups all purpose flour
- ¼ cup cornstarch
- 2 teaspoons Kosher salt
- 1½ teaspoons freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup buttermilk
- 1 large egg
- One 16-ounce jar dill pickle chips
- Ranch dressing, for serving
Instructions
- Heat an inch or so of vegetable or canola oil in a heavy saucepan until a deep-fry thermometer registers 375℉.
- In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk the buttermilk and egg to combine.
- Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the pan with hot oil and fry until golden brown and crispy, about 2 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
Notes
- Pat pickles dry before coating for best results
- Maintain oil temperature at 375°F for crispiness
- Don’t overcrowd the pan
- Serve immediately—they lose crispness as they sit
- Add spice if desired with cayenne or hot sauce
Nutrition
This recipe comes from RecipeBoy.com
