Best Crispy Fried Pickles Recipe (Deep Fried)

This Fried Pickles Recipe makes crispy, tangy dill chips with a crunchy cornmeal crust, fried golden and served hot with ranch for dipping.

Course Appetizer

Cuisine American

Keyword Fried Pickles Recipe

Prep Time 20

Cook Time 4

Servings servings

Calories 87kcal

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

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.