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Our favorite Fried Pickles with perfectly crispy, and well-seasoned breading are quick and simple to make. Serve them with a bowl of ranch for dipping, and watch them disappear!
Table of Contents
- Deep Fried Pickles Are Easy to Make and Fun to Eat!
- These Fried Pickles Are…
- The Ingredients You’ll Need
- How to Make Fried Pickles
- Helpful Tips for the Crispiest Fried Pickles
- What to Serve with Fried Pickles
- Storing and Reheating the Leftovers
- Get the Recipe
- More Tasty Appetizers
Deep Fried Pickles Are Easy to Make and Fun to Eat!
Fried pickles are a southern favorite, and everyone in this household is a big fan. This is a special appetizer that’s fun to eat, and always gets “oohs” and “aahs” whenever I serve them.
If you are thinking that deep frying pickles sounds too complicated, stay with me! I promise, making these fried pickles is super easy. Even if you have never fried anything before, you can do this! And the crispy, crunchy, salty reward is so worth it.
These Fried Pickles Are…
- Really Crispy: No soggy pickles here! This recipe makes a really crispy, crunchy treat. You won’t be able to stop eating them.
- Seasoned to Perfection: When you are deep frying food, it’s important to get the seasoned breading just right. You want it to be zesty and flavorful, and this recipe delivers.
- Simple to Make: Say goodbye to your fear of deep frying! This simple tutorial takes all the mystery out of deep frying your very own crunchy pickles.
- Perfect for Game Day (or Anytime!): Whether you’re creating the perfect table of snacks for the Super Bowl, or treating yourself to the extra special snacks, these pickles are sure to be devoured. You might want to make two batches!
If you love dill pickles, be sure to check out this dill pickle cheese ball recipe and my dill pickle pasta salad! Still not sold on deep frying? This air fryer fried pickles recipe might be just what you’re looking for.
The Ingredients You’ll Need
So, what’s in this recipe for fried pickles? Glad you asked! Here is the list of mouthwatering ingredients. (Remember, you can scroll down to the bottom of this post to find a printable recipe card with full ingredient amounts and nutrition facts.)
- Pickles: Drain a jar of your favorite sliced pickles – any kind you like.
- Oil: Vegetable oil, or another neutral high-heat oil for frying.
- Flour: All-purpose flour.
- Seasonings: Salt, pepper, garlic powder, onion powder, and paprika.
- Baking Powder: To make the pickles extra-crispy.
- Milk: Whole milk is my go-to, but low fat milk would also be fine.
- Eggs: A couple of large, whole eggs.
How to Make Fried Pickles
Making fried pickles is an easy way to get started with deep frying, if you’ve never done it before. You don’t have to worry about handling raw chicken or anything like that. You just bread the pickles and fry them until golden brown!
- Dry the Pickles. Lay the drained, sliced pickles out on a baking sheet lined with paper towels, and pat the tops dry with another paper towel. Set the baking sheet aside.
- Heat the Oil: Next, pour about 2 inches of oil into a deep skillet, and turn the heat to medium-high. Allow the oil to heat until it reaches 350°F on a thermometer.
- Make the Seasoned Flour. In a mixing bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika and baking powder.
- Make the Egg Mixture. In a separate mixing bowl, beat the milk and eggs together.
- Bread a Few Pickles: Working in batches of five or six pickles at a time, dips Pickles into the flour mixture, the egg mixture, and then the flour again.
- Fry the Pickles in the Hot Oil. Gently lower the pickles into the hot oil, and let them cook for 1 – 2 minutes, or until they are golden brown. Flip them over halfway through the cooking time so they brown evenly.
- Drain. Use a slotted spoon to lift the fried pickles out of the oil, and place them on a clean, paper towel-lined plate to drain any excess oil.
- Repeat. Continue breading, frying, and draining the remaining pickles until they are all done.
- Enjoy! Serve your homemade fried pickles with freshly chopped parsley and ranch, if desired.
Helpful Tips for the Crispiest Fried Pickles
If you are anything like me when I was frying pickles for the first time, you’ve got questions. Here are some helpful tips to get you on your way:
- Pickle Options: You don’t have to use any particular kind of pickles – as long as you dry them, almost any pickles will work. Dill chips are the most common, but you could use sandwich slices for really big fried pickles, or even pickle spears! Sweet pickles also work, although they’re much less common.
- Drying the Pickles: I can’t stress this enough – drying the pickles is essential to getting a really crispy crunch. If your pickles are still damp when you bread them, the breading will be a bit soggy and won’t stick very well.
- Heating the Oil: The other big thing to remember is to heat your oil to the right temperature, and keep it there. I highly recommend using a thermometer that clips onto your frying pan (I use this candy thermometer when frying. If your oil gets too hot, it can burn the pickles. If the oil is not hot enough, the pickles will take too long to fry and will become oily!
- Baked Pickles: Yes, you can make these in the oven, too! They will not turn out quite as crispy, but they’ll still be tasty. Just prepare them as instructed, but then lay them on a wire rack in a rimmed baking sheet, and bake at 450°F for about 15 – 20 minutes, or until they’re golden-brown and crisped up.
What to Serve with Fried Pickles
Dipping sauce! Seriously, dipping crunchy fried pickles into your favorite sauce is half the fun. We love classic ranch, but you could do all kinds of sauces, including…
- Cilantro Lime Dressing: This cilantro lime dressing recipe is a bit like ranch, but with a twist thanks to plenty of fresh green cilantro and mouth-puckering lime. It’s ultra-refreshing and perfect for dipping.
- Tzatziki: Another creamy contender, homemade tzatziki sauce is a Greek classic that is very light and simple, adding just the right richness to a platter of homemade fried pickles.
- Sweet Chili Sauce: This addictively delicious sweet chili sauce is so good, you’ll want to eat it on everything. Try it with fried pickles to give them even more crazy-good flavor.
Storing and Reheating the Leftovers
While this dish is best served fresh, storing the leftovers couldn’t be easier – the real challenge will be having any leftovers to begin with! If you do save some for later, make sure to follow these guidelines for storing and reheating.
- Storing: Keep the fried pickles in your refrigerator, preferably sealed in an airtight container or storage bag. I like to add a clean, dry paper towel in there to absorb any moisture and keep them from getting too soggy.
- Reheating: Reheating fried pickles is easiest in the air fryer. Just add them to the basket, and air-fry at 450°F until heated through. You can also do this in the oven.
4.7 from 3 votes
Print Pin Recipe
Yield: 6 Servings
Fried Pickles
Our favorite Fried Pickles with perfectly crispy, and well-seasoned breading. Serve them with a bowl of ranch for dipping, and watch them disappear!
Prep Time15 minutes minutes
Cook Time20 minutes minutes
Total Time35 minutes minutes
Ingredients
- 1 16-oz jar sliced pickles, drained
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika powder
- ¼ teaspoon baking powder
- 1 cup milk
- 2 large eggs
Instructions
Lay the pickles on a baking sheet with a paper towel, pat the tops dry with another paper towel and set aside.
In a deep skillet, preheat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F on a thermometer. (I like to use a clip on pot thermometer to monitor the oil tempruatre while frying.)
In a mixing bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika and baking powder.
In another mixing bowl, beat the milk and eggs until combined.
Dip 5-6 pickle slices in the dry ingredients then into the wet ingredients, then coat them a final time in the dry ingredients.
Fry the pickles in the hot oil for about 1-2 minutes, or until they are golden brown, flipping them over halfway.
Use a slotted spoon to remove the pickles from the oil and place them on a paper towel-lined plate to drain any excess oil.
Repeat this process with the remaining pickles.
Serve with freshly chopped parsley and ranch, if desired.
Notes
- Storing: Keep the fried pickles in your refrigerator, preferably sealed in an airtight container or storage bag. I like to add a clean, dry paper towel in there to absorb any moisture and keep them from getting too soggy.
- Reheating: Reheating fried pickles is easiest in the air fryer. Just add them to the basket, and air-fry at 450°F until heated through. You can also do this in the oven.
- Pickle Options: You don’t have to use any particular kind of pickles – as long as you dry them, almost any pickles will work. Dill chips are the most common, but you could use sandwich slices for really big fried pickles, or even pickle spears! Sweet pickles also work, although they’re much less common.
- Drying the Pickles: I can’t stress this enough – drying the pickles is essential to getting a really crispy crunch. If your pickles are still damp when you bread them, the breading will be a bit soggy and won’t stick very well.
- Heating the Oil: The other big thing to remember is to heat your oil to the right temperature, and keep it there. I highly recommend using a thermometer that clips onto your frying pan (I use this candy thermometer) when frying. If your oil gets too hot, it can burn the pickles. If the oil is not hot enough, the pickles will take too long to fry and will become oily!
- Baked Pickles: Yes, you can make these in the oven, too! They may not turn out quite as crispy, but they’ll still be great. Just prepare them as instructed, but then lay them on a wire rack in a rimmed baking sheet, and bake at 450°F for about 15 – 20 minutes, or until they’re golden-brown and crisped up.
Nutrition
Serving: 1, Calories: 143kcal, Carbohydrates: 19g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 65mg, Sodium: 464mg, Fiber: 1g, Sugar: 2g
© Jessica – The Novice Chef
Cuisine: American
Category: Appetizers & Snacks
Categories:
- 30 Min or Less
- 4th of July
- Diet
- Fall
- Holidays
- Recipes
- Side Dishes
- Vegetarian
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