Learn how to make crispy, delicious fried pickles like the ones at your favorite restaurant. This recipe is simple and easy to follow, and you’ll be enjoying these tasty treats in no time!
My family loves these fried pickles. I usually serve them with Southern comeback sauce, yum yum sauce, or boom-boom sauce.
You will love these crispy fried pickles. If you don’t have time to make homemade sauce, dip them in a little of your favorite bottled ranch dressing. They are ideal for family movie nights or game days. I like to include them with an array of appetizers like guacamole, queso fundido, and lemon pepper chicken wings.
What You’ll Need
See the complete list of ingredients below on the recipe card.
- Pickles: large kosher dill pickles
- All-purpose flour
- Seasonings: Creole or Cajun seasoning, salt (if using salt-free Creole or Cajun seasoning), freshly ground black pepper, paprika, garlic powder, and ground cayenne pepper
- Buttermilk: you can make your own by adding 1/2 tablespoons of lemon juice or white vinegar to a scant 1/2 cup of milk (preferably whole or 2% milk)
- Egg: a large one
- Vegetable oil: for frying
How to Make Fried Pickles
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
This is just the summary version of the recipe. See the recipe card below for the complete list of ingredients and instructions.
Start by slicing the pickles 1/4 inch slices and patting them dry with paper towels. In a shallow bowl, combine the flour, salt, Creole seasoning, ground black pepper, paprika, garlic powder, and ground cayenne pepper. Then, in a small bowl, combine the buttermilk and egg.
Dredge the pickles in the flour mixture, then the buttermilk mixture, and back in the flour mixture. Heat the oil to 375 degrees. Fry the pickles until golden brown on both sides, then transfer them to a wire rack to drain.
Preparation tips
- It is crucial to get those pickle slices as dry as possible. Pat them dry with paper towels.
- For the crispiest fried pickles, maintain an oil temperature of 375 degrees. A deep-fry thermometer can help with this.
- Use a neutral oil with a high smoking point, like vegetable, canola, or peanut oil.
- As with most fried foods, these pickles are best enjoyed promptly.
Recipe Variations
- Use sweet pickles. They are so yummy. The only downside is that it is tough to find large, unsliced sweet pickles, so you are forced to use the precut, which are sliced thinner.
- If Cajun and Creole are too spicy, use seasoned salt and omit the added salt.
- Try my beer batter from my beer-battered onion rings recipe.
More Pickle Recipes
Fried Pickles
Ingredients
- 3-4 large kosher dill pickles cut in 1/4 inch thick rounds patted dry
- 1 cup all-purpose flour
- 1 teaspoon Creole seasoning substitute Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 1/2 cup buttermilk
- 1 large egg
- vegetable oil for frying
- comeback sauce optional
Instructions
- Combine the flour, salt, Creole seasoning, ground black pepper, paprika, garlic powder, and ground cayenne pepper in a shallow bowl.
- In a small bowl, combine the buttermilk and egg.
- Dredge the pickles in the flour mixture, then the buttermilk mixture, and back in the flour mixture.
- In a Dutch oven or heavy pot, heat the vegetable oil to 375 degrees. Fry the pickles until golden brown on both sides, flipping them halfway through. Using a spider skimmer, transfer them to a wire rack to drain. For best results enjoy promptly.
Notes
- It is crucial to get those pickle slices as dry as possible. Pat them as dry as possible with paper towels.
- Only add the salt if you are using a no-salt Creole seasoning or Cajun seasoning.
- For the crispiest fried pickles, maintain an oil temperature of 375 degrees. A deep-fry thermometer can help with this.
- Use a neutral oil with a high smoking point, like vegetable, canola, or peanut oil.
- As with most fried foods, these pickles are best enjoyed promptly.
Hadley
I have not had fried pickles apart when I have eaten out! They sound very easy to make.
Beth Pierce
They are easy to make. Enjoy!
Karen
omg I looooove fried pickles but never made them myself. I usually order fried pickles at pubs every time we go out. I can’t wait to make your recipe!
Beth Pierce
Thanks, Karen! Enjoy!
Harry
These fried pickles are delicious! Thanks for the great recipe! The family loved them.
Karen Sykes
Fried pickles are my favorite thing ever, I love them! These are delicious. I made the comeback sauce too and I loved every bite.
Beth Pierce
Thanks, Karen!
Janey H
What a super fun snack idea! Thank you for sharing your recipe.