Go Back
Southern fried pickles are a beloved comfort food that has captured the hearts and taste buds of people across the United States. This delightful dish exemplifies the rich culinary traditions of the South, where flavors and textures come together in a crunchy, zesty package. The significance of achieving the perfect crunch and flavor cannot be overstated; after all, the enjoyment of biting into a crispy fried pickle is a sensory experience that combines the tangy essence of dill pickles with a golden-brown, crunchy coating.

Fried Pickles

Craving a crunchy, tangy snack? Try these crispy Southern fried pickles! Perfect as an appetizer or snack, they combine the zesty flavor of dill pickles with a golden-brown cornmeal coating. Easy to make and a crowd favorite, serve them with ranch or your favorite dipping sauce for an unforgettable experience. Get ready for that perfect crunch! #FriedPickles #SouthernCooking #ComfortFood #Appetizers #Snacks #CrispyTreats
Print Recipe Pin Recipe

Ingredients
  

1 jar of dill pickle slices (16 oz)

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon salt

½ teaspoon black pepper

1 cup buttermilk

Vegetable oil (for frying)

Optional: Ranch dressing for dipping

Instructions
 

Prepare the Pickles: Drain the pickle slices and pat them dry with paper towels to remove excess moisture. This helps them achieve a crispier texture when fried.

    Set Up Your Breading Station: In one shallow bowl, add the flour. In another bowl, mix the cornmeal, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

      Dip the Pickles: First, dip each pickle slice in the flour, coating it evenly. Next, dunk it in the buttermilk, allowing any excess to drip off, and then coat it in the seasoned cornmeal mixture. Ensure they are well-coated for a crunchy finish.

        Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to submerge the pickle slices (about 2 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping in a small piece of bread; it should sizzle and turn golden brown.

          Fry the Pickles: Carefully add the coated pickle slices to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.

            Drain and Serve: Use a slotted spoon to remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil.

              Enjoy!: Serve your crispy fried pickles hot, accompanied by a side of ranch dressing for dipping if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4