Deep Fried Pickles

Crispy deep fried dill pickles are the ultimate appetizer! Dill pickles are coated in an easy, flavorful batter and deep fried to make them crunchy, crispy, and better than any restaurant.

One of my favorite things about eating out is the appetizers. And fried pickles are a classic southern treat! They’re one of our favorites at Texas Roadhouse. Crisp and salty these dill pickles are covered in a thin, lightly spiced batter. Serve with your favorite dipping sauce for a snack or appetizer. 

Ingredients Needed:

Notes on Some ingredients:

• Pickles: sliced dill pickles are the most commonly used. You could use any pickle you prefer, and also slice the pickles into spears instead of chips. Or cut into a french fry shape like at Sonic!
• Flour: all purpose flour was used for testing this recipe.
• Oil: choose an oil with a high smoke point such as vegetable or peanut oil.

How to make Homemade Crispy Fried Pickles:

1. Heat Oil: pour oil into a large heavy bottomed saucepan. My preference is to use a 5 qt enameled cast iron dutch oven. The oil needs to reach a temperature of 375℉, so let it heat while preparing the pickles.
2. Mix flour & egg mixture: in separate bowls combine the flour mixture and the egg & buttermilk mixture. 
3. Slice & Dry Pickles: can use pre-sliced pickles, or you can slice your own dill pickles to 1/4 inch slices. Pat them completely dry using a clean towel or paper towels.
4. Dip pickles: working in batches dip the pickles in the flour first, then the egg mixture, then back into the flour.
5. Lay the pickles out on a large baking sheet while working until all pickles have been battered.
6. Fry: working in batches fry 6-7 pickles at a time in the oil. Fry about 90 seconds or until the batter on the pickles is crisp and browned. Remove and lay on a paper towel lined baking sheet. 

What sauce to serve with fried pickles:

• Homemade Ranch: smooth and creamy this herby loaded dressing is the perfect blend.
• Avocado Cilantro Ranch: add a bit more green by using this ranch that is loaded up with fresh cilantro and creamy avocado. 
• Blue Cheese Dressing: smooth and tangy this blue cheese dressing is perfect. 

Pro Tips:

• Dry the pickles. Pat the pickle slices as dry as possible with a clean towel or paper towels. This helps ensure the batter sticks to the pickles. 
• Monitor oil heat: use a thermometer to check the temperature of the oil. If the oil isn’t hot enough the batter will become soggy and won’t crisp up in the oil. 
• Allow temperature to come back up after each batch: as you fry the pickles in batches, the temperature can drop. Allow the heat to work back up before adding the next batch.
• Add some jalapeños: a quick and easy addition is to add some sliced, pickled jalapeños with the pickles when making this recipe. When ordering this appetizer at restaurants in Texas, this is how they are typically served.

Commonly Asked Questions:

More snack recipes to enjoy:

• Queso
• Bean Dip
• Cuban Sliders
• 7 Layer Dip
• Rotel Dip

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Fried Pickles

5 from 20 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 8

Author: Serene

Perfect salty, fried snack! Don't forget the ranch!

Ingredients  

1x2x3x

• ▢ 1 cup all purpose flour
• ▢ ½ tsp salt
• ▢ ¼ tsp ground black pepper
• ▢ ¾ tsp garlic powder
• ▢ ½ tsp paprika
• ▢ ½ cup buttermilk
• ▢ 1 large egg
• ▢ cooking oil vegetable or canola oil
• ▢ 16 ounces dill pickle chips

Instructions 

• Fill a large heavy bottom pot with 2 inches of cooking oil. Heat over medium heat until oil reaches 375℉.
• In medium bowl combine the flour, salt, pepper, garlic powder, and paprika. Whisk together. Set aside
• In separate medium bowl beat the egg and add the buttermilk.
• Drain the pickles and lay on paper towels or clean towels. Pat dry. If using whole pickles, slice the pickles to ¼ inch thick. Pat dry.
• Working in batches of 6-7 add pickles to the flour coating both sides. Tap off excess flour. Then dip into the egg mixture coating both sides. Then dip back into the flour to coat the pickles. Tap to remove excess and place battered pickles on a large baking sheet. Continue until all pickles are battered.
• Check the temperature of the oil to ensure it has reached 375℉. Working in batches add 6-7 pickles into the oil carefully using tongs or a skimmer. Cook for about 1.5-2 minutes. Remove once golden brown on both sides. Place onto a large baking sheet that is covered with a paper towel.
• Repeat the process until all pickles are fried! Serve with ranch or other dipping sauce of choice and enjoy!

Video

Equipment

• dutch oven
• skimmer
• instant read thermometer

Notes

• Pickles: sliced dill pickles are the most commonly used. You could use any pickle you prefer, and also slice the pickles into spears instead of chips.
• Flour: all purpose flour was used for testing this recipe.
• Oil: choose an oil with a high smoke point such as vegetable or peanut oil.

Storage:

• Store leftovers in a sealed container in the refrigerator for up to 3 days.
• Reheat on a wire rack over a baking sheet at 350 degrees F for 10 minutes.

Nutrition

Calories: 92kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 539mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published September 26, 2014. Updated January 11, 2023 with new images and information.

Photography by the talented @ModernFarmhouseEats