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This Fried Pickles Recipe turns out crispy, tangy, and golden every single time, with a crunchy cornmeal coating and cool ranch for dipping. My girls beg for a batch every time we heat up the oil on a *lazy Saturday afternoon*, and they vanish off the plate before they even cool down. If you love crunchy fried snacks, you have to try our crispy onion petals next.
These homemade fried pickles come together in about 25 minutes with a handful of pantry staples, so a hot, crunchy snack is ready before the game even starts.
Fried Pickles Recipe Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 4 minutes
- ⏳ Total Time: 24 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 87kcal
- 🌶️ Flavor Profile: Tangy and savory with a crispy cornmeal crust and a Creole kick
- ✋ Difficulty: Easy, on par with our air fryer buffalo chicken tenders
Quick Answer
The secret to crispy fried pickles is drying the pickle chips really well before they hit the batter. Pat them between paper towels to pull out as much moisture as you can, then dip them in a thin cornmeal and flour batter and fry in 350 degree oil for about 4 minutes until golden. Drain them on a wire rack, not a plate, so the bottoms stay crunchy instead of steaming soft.
Jump to:
- Fried Pickles Recipe Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Fried Pickles Recipe
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Fried Pickles Recipe FAQs
- Other Recommended Appetizer Recipes
- Best Crispy Fried Pickles Recipe (Deep Fried)
Why This Recipe Works
Click to see the technique science
- Cornmeal makes the crust crisp. A mix of flour and yellow cornmeal gives the coating that signature crunch you get at a good fried pickle joint, without turning gummy.
- Drying the pickles is everything. Pressing the moisture out keeps the batter from sliding off and stops the oil from spitting, so every chip fries up crisp.
- Pickle juice in the batter. A splash of the reserved pickle brine in the batter doubles down on that tangy dill flavor in every bite.
- Creole seasoning brings the kick. Just a little Creole seasoning adds warmth and depth so the pickles taste seasoned, not just salty.
- Fast enough for game day. Start to finish is about 25 minutes, so you can fry a fresh batch right when your crew walks in the door.
Why You’ll Love This Recipe
- They are crispy, tangy, and downright addictive, exactly like the fried pickles from your favorite bar and grill.
- You only need a handful of pantry staples and one bowl of pickles to pull them off.
- They are the ultimate party snack next to a big platter of fried mac and cheese bites.
Key Ingredients
Here is what makes these fried pickles so crunchy and craveable. A few simple swaps and you are set.
- Dill pickle chips: Hamburger dill chips are the move because they are thin, sturdy, and tangy. Drain and dry them well.
- All purpose flour: Forms the base of the batter and helps it cling to each pickle chip.
- Yellow cornmeal: The key to that gritty, crunchy crust that sets these apart from a plain flour coating.
- Creole seasoning: Adds a savory, slightly spicy depth. Use your favorite brand or a Cajun blend.
- Peanut oil: Has a high smoke point and a clean, neutral flavor that is perfect for deep frying.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this fried pickles recipe your own.
- Spears instead of chips: Use dill spears for a meatier bite, just add a minute or two to the fry time.
- Extra spicy: Stir a pinch of cayenne into the batter or serve with a spicy ranch.
- Panko crunch: Swap the cornmeal for panko for an even crispier, craggier coating.
- Make it a spread: Serve them alongside hot spinach artichoke dip for the ultimate appetizer board.
- Game day platter: Pile them next to loaded tater tot nachos for a crowd pleasing snack table.
How to Make Fried Pickles Recipe
- Heat 3 inches of peanut oil in a deep fryer or Dutch oven to 350 degrees. While it heats, press the pickle chips between paper towels until they are very dry.
- In a medium bowl, whisk together the flour, cornmeal, and Creole seasoning until evenly combined.
- Pour in the water and a tablespoon of reserved pickle juice.
- Whisk until the batter is smooth and lump free. It should be thin enough to coat the pickles lightly.
- Add a handful of dried pickles to the batter and gently separate them so each chip is coated.
- Carefully drop the pickles into the hot oil one at a time so they do not stick together.
- Fry for about 4 minutes until crispy and lightly golden, stirring now and then so they brown evenly.
- Move the pickles to a wire rack over a sheet tray to stay crisp. Repeat with the rest and serve hot with ranch.
Recipe Tips & Tricks
- Dry, dry, dry. The single biggest factor in crispy fried pickles is getting the chips as dry as possible before battering.
- Keep the oil at 350 degrees. Use a thermometer. Too cool and they soak up oil, too hot and the coating burns before the inside warms.
- Fry in small batches. Crowding the pan drops the oil temperature and steams the pickles instead of crisping them.
- Use a wire rack to drain. Draining on a rack instead of paper towels keeps the bottoms from going soggy.
- Serve them right away. Fried pickles are at their best within a few minutes of frying while the crust is still shattering crisp.
- Season the second they come out. A light sprinkle of salt the moment they leave the oil makes the flavor pop.
Serving Ideas and Suggestions
These crispy fried pickles are made for dipping, so set out a bowl of cool ranch or a zippy comeback sauce and let everyone dig in. They are the kind of snack that turns a regular night into something fun, especially when the game is on.
Build a whole appetizer spread around them. They are right at home next to our crispy onion petals, a basket of copycat Pizza Hut cheese sticks, and a platter of air fryer buffalo chicken tenders for game day.
For a bigger party board, add a creamy hot spinach artichoke dip and a tray of southwest egg rolls so there is a little something for every craving.
Fried Pickles Recipe FAQs
Yes. Spray the battered pickles lightly with oil and air fry at 400 degrees for about 8 to 10 minutes, flipping halfway. They will be a little less crunchy than deep fried but still delicious.
Thin hamburger dill chips are best because they fry quickly and have plenty of tang. Avoid thick spears for chips, though spears work too if you add a little fry time.
Soggy fried pickles usually come from wet pickles or oil that is not hot enough. Dry the chips thoroughly and keep the oil right at 350 degrees, then drain on a wire rack.
Ranch is the classic choice, but they are also fantastic with a spicy comeback sauce, chipotle mayo, or a cool dill dip.
Fried pickles are best fresh, but you can keep them warm and crisp in a 250 degree oven on a wire rack for up to 30 minutes while you finish frying the rest.
Reheat them in an air fryer or hot oven at 400 degrees for a few minutes to bring back the crunch. The microwave will make them soft, so skip it.
Looking for more crunchy snacks to fry up next? Try our fried mac and cheese for another crowd favorite.
Serve these crispy bites alongside our smoky bacon wrapped brats for a cookout feast.
Best Crispy Fried Pickles Recipe (Deep Fried)
Ingredients
- peanut oil for frying
- 2 cups hamburger dill chip pickles drained
- 1/2 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 3/4 teaspoon creole seasoning
- 1/2 cup water
- 1 tablespoon reserved pickle juice
- ranch dressing for dipping
Instructions
- Add oil to a deep fryer or a dutch oven with 3 inches of oil up the side of the pan. Heat the oil temperature to 350°F.peanut oil for frying
- Place paper towels on a sheet tray. Place the pickles on the paper towels, not touching. Take more paper towels or a clean kitchen towel and press out as much of the liquid from the pickles as you can. They need to be dry.2 cups hamburger dill chip pickles
- In a medium-sized bowl whisk together the flour, cornmeal, and creole seasoning. Add the water and pickle juice, stir to combine until smooth.1/2 cup all-purpose flour, 2 tablespoons yellow cornmeal, 3/4 teaspoon creole seasoning, 1/2 cup water, 1 tablespoon reserved pickle juice
- Once the oil is up to temp, add handfuls of the dried pickles to the batter. Using a slotted spoon or your hands, separate the pickles making sure they are not sticking.
- Carefully drop them into the hot oil one at a time. If using a deep fryer, I like to shake the basket around to make sure they don’t stick to the bottom.
- Fry until crispy and lightly golden brown, about 4 minutes. Stir them around every so often to make sure they are browning evenly.
- Take the fried pickles and place them on a paper-towel-lined plate to absorb any excess oil. Immediately place the pickles onto a wire rack over a sheet tray to catch any drips.
- Repeat with the remaining pickles. Serve with ranch for dipping.ranch dressing for dipping
Notes
- Make sure to dry the pickles well with paper towels to ensure the batter sticks.
- Heat the oil to the correct temperature (350°F) for the crispiest results.
- Don’t overcrowd the frying pan; fry in small batches for even cooking.
- Use a slotted spoon or tongs for easy flipping and removal from the oil.
- Drain the fried pickles on paper towel-lined plates to remove excess oil.
- Serve immediately for the best taste and texture.
Nutrition
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