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Fried pickles are the kind of appetizer that vanishes fast the moment you set them out hot and crispy. I first discovered just how doable they are at home when I wanted something with a salty crunch you get from a restaurant but without the mystery oil or old fryer taste. This version always has a super crisp crust with lots of flavor and is such a fun snack for game day or backyard get-togethers.
The first time I made these for my family they disappeared so fast I barely snagged a few for myself and had to make a second batch. They are now a must for any family sports night.
Ingredients
- Pickle chips: I look for sturdy crinkle cut dill chips since thin soft pickles often break If you like sweet pickles they are a fun twist too
- All purpose flour: This is your breading base Just make sure it is fresh so it toasts up nicely in hot oil
- Baking powder: This adds some lift for a lighter texture in the crust
- Salt, Black pepper, Garlic powder, Onion powder, Paprika: These add depth and a southern kick Smoked paprika makes a big difference if you have it
- Whole milk or low fat milk: Works to bind the flour and egg into a richer batter
- Eggs: Helps the breading stick If you can use good quality fresh eggs it really helps with flavor and texture
- Vegetable oil or another neutral frying oil: Make sure to use a high heat option like peanut or canola Tip Fresh oil gets you a much cleaner flavor
Step-by-Step Instructions
- Prepare the Pickles:
- Spread pickle slices out in a single layer on a baking sheet lined with paper towels Pat them dry thoroughly with another layer of paper towels This removes extra moisture for a crispy finish
- Heat the Oil:
- Pour about two inches of oil into a deep skillet Place over medium high heat and let it reach three hundred fifty degrees using an instant read or candy thermometer
- Make the Seasoned Flour:
- In a mixing bowl whisk together flour baking powder salt pepper garlic powder onion powder and paprika until well blended
- Mix the Wet Ingredients:
- In another bowl whisk eggs and milk together until fully combined Set both bowls nearby for easy assembly
- Bread the Pickles:
- Working with a few pickles at a time dip each into the seasoned flour then dunk into the egg and milk mixture then back into the flour Press lightly so the coating sticks well
- Fry the Pickles:
- Carefully place coated pickles into the hot oil Fry for one to two minutes flipping with tongs halfway through so they turn golden and crispy on both sides
- Drain the Pickles:
- Remove the fried pickles with a slotted spoon letting any excess oil drip back into the skillet Place fried pickles on a clean paper towel lined plate to absorb extra oil
- Finish and Serve:
- Sprinkle with chopped parsley if you like Serve hot with your favorite dipping sauce such as ranch or homemade tzatziki
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My favorite part about this recipe is playing with different pickles Recently my family had a competition to decide which pickle gives the best crunch and dill chips won by a landslide but there was a lot of enthusiasm for the spicy bread and butter ones too I love how these become an instant conversation starter at casual hangouts
Storage Tips
Fried pickles taste best soon after frying because the coating will be at peak crispness If you need to store leftovers let them cool completely before transferring to an airtight container then refrigerate separately from sauces To reheat place on a baking sheet and warm in a hot oven for about eight minutes to restore some of their crunch Never microwave if you want to keep them crispy
Ingredient Substitutions
If you want to make these dairy free use plant based milk for the batter If you run out of eggs use a mixture of flour and water for a simple wet dip Smoky seasonings like chipotle or cayenne make for a fun spicy version Try panko crumbs stirred into the flour if you want an extra crunchy shell
Serving Suggestions
Serve these straight up with ranch or blue cheese for a classic approach For a brighter twist try cilantro lime sauce or a side of sweet chili sauce They are delicious next to burgers sliders or a big bowl of chili for a southern inspired dinner Spread them out on a platter with lots of dipping options for a crowd please
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A Bit of History
Fried pickles are a southern staple and started popping up in diners and fairs across the south in the nineteen sixties Since then they have grown in popularity across the country but always remind me of small town cafes and backyard gatherings The secret is always in how well you season your breading and in making sure your pickles are really dry before you fry
Frequently Asked Questions
- → What type of pickles work best for frying?
Dill pickle chips are most common, but you can also use sandwich slices or spears. Just make sure to dry them well.
- → How do you keep fried pickles crispy?
Pat pickles completely dry before breading, and fry in oil heated to 350°F. Drain well on paper towels after frying.
- → Can I bake instead of fry?
Yes! Bake breaded pickles on a wire rack at 450°F for 15-20 minutes until golden, though they’ll be less crispy.
- → What dipping sauces go well with fried pickles?
Ranch is a classic choice, but you can try cilantro lime dressing, tzatziki, or sweet chili sauce for a twist.
- → Why is baking powder included in the coating?
Baking powder lightens the breading, yielding a crispier texture and helping achieve a golden finish.
- → Is it important to use a thermometer when frying?
Yes, maintaining oil at the right temperature ensures quick, even cooking and prevents sogginess or burnt coating.