Fried Pickles Recipe Easy: Crispy, Crunchy, & Irresistibly Tangy!

Craving a salty, tangy, and utterly addictive snack? Look no further than these easy fried pickles! This recipe delivers perfectly crispy and golden-brown pickles every single time. Forget soggy, bland imitations – we’re talking about restaurant-quality fried pickles made right in your own kitchen. Whether you’re hosting a game night, need a crowd-pleasing appetizer, or just want a delicious treat, this recipe is your ticket to pickle perfection. Get ready for a burst of flavor that will have everyone begging for more!

Why This Recipe Works

This fried pickle recipe isn’t just easy; it’s meticulously crafted to guarantee success. Here’s why it works so well:

• Double Dip for Maximum Crispness: The secret to truly crispy fried pickles lies in the double dredging process. Coating the pickles first in flour, then in a wet batter, and finally back in flour creates a thick, protective layer that fries up beautifully golden and stays crunchy even after cooling slightly.
• Buttermilk for Tang and Tenderness: Soaking the pickle slices in buttermilk adds a subtle tang that complements the pickle’s inherent sourness. It also helps to tenderize the pickles, preventing them from becoming rubbery during frying.
• Seasoned Flour for Flavor Explosion: We’re not just using plain flour here! A blend of spices like garlic powder, onion powder, paprika, and cayenne pepper infuses the coating with a savory and slightly spicy flavor that elevates these fried pickles to the next level.
• Hot Oil is Key: Maintaining the correct oil temperature is crucial for achieving that perfect golden-brown color and crispy texture. Too low, and the pickles will absorb too much oil and become soggy. Too high, and they’ll burn before they’re cooked through.
• Small Batches for Even Cooking: Frying in small batches prevents overcrowding the pan, which can lower the oil temperature and result in unevenly cooked pickles.

Ingredients

• 1 (24-ounce) jar dill pickle chips, drained
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil or canola oil, for frying
• Your favorite dipping sauce (ranch, blue cheese, spicy mayo, etc.)

Instructions

1. Prepare the Pickles: Drain the pickle chips thoroughly. Pat them dry with paper towels to remove excess moisture. This will help the batter adhere better.
2. Buttermilk Soak: In a medium bowl, soak the pickle chips in buttermilk for at least 15 minutes, or up to an hour in the refrigerator. This step is crucial for flavor and tenderness.
3. Prepare the Dry Coating: In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
4. Heat the Oil: Pour about 2-3 inches of vegetable or canola oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature.
5. Dredge the Pickles: Remove a handful of pickle chips from the buttermilk, letting any excess drip off. Dredge them in the seasoned flour mixture, making sure they are completely coated.
6. Double Dredge: Dip the flour-coated pickles back into the buttermilk, then dredge them again in the seasoned flour mixture. This double coating is what gives you that incredible crispiness.
7. Fry the Pickles: Carefully add the breaded pickle chips to the hot oil in a single layer, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
8. Drain and Serve: Remove the fried pickles with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
9. Repeat: Repeat the frying process with the remaining pickle chips.
10. Serve Immediately: Serve the fried pickles hot with your favorite dipping sauce. Ranch dressing, blue cheese dressing, or a spicy mayo are all excellent choices.

Tips for Success

• Don’t Skip the Buttermilk Soak: This step is crucial for both flavor and texture. The buttermilk tenderizes the pickles and adds a subtle tang that complements the salty, sour flavor.
• Pat the Pickles Dry: Excess moisture is the enemy of crispy fried pickles. Make sure to pat the pickles dry with paper towels before dredging them.
• Use a Deep-Fry Thermometer: Maintaining the correct oil temperature is essential for achieving perfectly golden-brown and crispy pickles. A deep-fry thermometer will help you monitor the temperature and adjust the heat as needed.
• Don’t Overcrowd the Pan: Frying in small batches prevents overcrowding the pan, which can lower the oil temperature and result in unevenly cooked pickles.
• Use Fresh Oil: Using fresh oil will ensure that your fried pickles taste their best.
• Season Generously: Don’t be afraid to season the flour mixture generously. This is where most of the flavor comes from.
• Adjust the Spice Level: If you prefer a milder flavor, omit the cayenne pepper. If you like it spicy, add more!

Storage Instructions

Fried pickles are best enjoyed immediately while they are still hot and crispy. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that they will lose some of their crispness as they sit. To reheat, you can bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also reheat them in an air fryer for a few minutes to help restore some of the crispness.

FAQ

• Can I use different types of pickles? Yes, you can use other types of pickles, such as hamburger dill chips or even whole dill pickles cut into spears. Just be sure to adjust the frying time accordingly.
• Can I use gluten-free flour? Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend.
• Can I use a different type of oil? Yes, you can use other high-heat oils such as peanut oil or sunflower oil.
• What dipping sauces go well with fried pickles? Ranch dressing, blue cheese dressing, spicy mayo, honey mustard, and comeback sauce are all popular choices.
• Can I make these ahead of time? While fried pickles are best served fresh, you can prepare the pickles and dredge them in the flour mixture ahead of time. Store them in the refrigerator until you’re ready to fry them.

Conclusion

There you have it – an easy and foolproof recipe for crispy, crunchy, and utterly irresistible fried pickles! With a double dredge, a buttermilk soak, and a flavorful seasoning blend, these pickles are guaranteed to be a hit. So, gather your ingredients, heat up your oil, and get ready to enjoy a taste of fried pickle heaven. Don’t be surprised if these become your new go-to appetizer or snack. Happy frying!