Southern Fried Pickles
These Southern-style fried pickles deliver an unbeatable crunch on the outside with a tangy, briny dill punch on the inside. A seasoned cornmeal-flour coating creates a lighter, crispier exterior than a heavy wet batter, making them the ultimate appetizer, game day snack, or cookout side dish.
Equipment
- Large heavy-bottomed pot or deep skillet - at least 3 quarts / 2.8 liters capacity
- Deep fry thermometer - or instant-read thermometer
- Shallow bowls or rimmed plates - 2 to 3 for dredging
- Wire rack - set over a baking sheet for draining
- Paper towels
- Slotted spoon or spider strainer
- Tongs
- Baking sheet - lined with parchment paper
- Colander
Ingredients
- 2 cups dill pickle chips - about 200 g, well-drained
- 1 cup all-purpose flour - 125 g, divided
- ½ cup yellow cornmeal - 80 g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper - reduce to ¼ tsp for milder flavor
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 large egg
- ½ cup buttermilk - 120 ml (or whole milk with 1 tsp white vinegar, let sit 5 minutes)
- 1 teaspoon hot sauce - such as Frank's RedHot or Tabasco, optional
- 2 to 3 cups vegetable oil - 480–720 ml, or another neutral high-heat oil, for frying
For the Dipping Sauce (optional but highly recommended)
- ½ cup mayonnaise - 120 ml
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- ½ teaspoon Cajun seasoning
Instructions
- Drain the pickle chips in a colander for 2-3 minutes, then pat thoroughly dry with paper towels. Let sit for 5-10 minutes to remove as much moisture as possible.
- Heat 2 to 3 cups (480-720 ml) of vegetable oil in a heavy-bottomed pot to 350°F-375°F (175°C-190°C), using a thermometer to monitor the temperature.
- In a small bowl, combine the mayonnaise, ketchup, horseradish, and Cajun seasoning. Stir until smooth, adjust to taste, and refrigerate until serving.
- In Bowl #1, whisk together the cornmeal, ½ cup flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. In Bowl #2, whisk the egg, buttermilk, and hot sauce. In Bowl #3, place the remaining ½ cup plain flour.
- Dip each dried pickle first in the plain flour (Bowl #3), shake off excess, then dip into the egg mixture (Bowl #2), and finally press firmly into the seasoned cornmeal blend (Bowl #1). Place coated pickles on a parchment-lined baking sheet.
- Fry 8-12 coated pickles at a time for 1-2 minutes, flipping once, until deep golden brown. Return oil to 350°F-375°F between batches.
- Transfer fried pickles to a wire rack set over a baking sheet to drain. Season immediately with a pinch of salt and serve hot with the dipping sauce.
Notes
- Dry the pickles thoroughly: This is not optional. Any moisture left on the pickle surface will cause the coating to slide off during frying and create steam pockets. Pat dry for 5-10 minutes.
- Use a thermometer: Oil temperature is everything. Too low and the pickles absorb oil; too high and the coating burns. Keep it between 350°F and 375°F (175°C-190°C) at all times.
- Don't skip the first plain flour dip: That initial light dusting helps the wet egg-buttermilk layer cling to the pickle, giving the final seasoned coating something to grip. Without it, the batter tends to peel off.
- Fry in small batches: Crowding the pot drops the oil temperature and traps steam, resulting in pale, soft, oily chips. Fry 8-12 at a time and let the oil recover between batches.
- Serve immediately: Fried pickles are at their absolute best within 5 minutes of coming out of the oil. Have your dipping sauces ready and guests at the table before frying the last batch.
- Spicy variation: Increase cayenne to 1 teaspoon and add ½ teaspoon chili powder to the dredge for extra heat. Serve with a cool ranch or blue cheese dip.
- Pickle swaps: Try bread and butter pickles for a sweeter flavor, or use whole dill pickle spears (increase frying time to 2-3 minutes). For an extra-crunchy exterior, replace cornmeal with panko breadcrumbs.
- Air fryer method: Coat the pickles using the same dredge, spray generously with cooking spray, and air fry at 400°F (200°C) for 8-10 minutes, flipping once at the 4-minute mark.
- Storage and reheating: Store leftovers in an airtight container lined with paper towels for up to 2 days. Reheat in the oven at 400°F for 8-10 minutes or in an air fryer at 375°F for 4-6 minutes. Avoid the microwave at all costs.
- Make-ahead options: The dipping sauce can be made up to 3 days in advance and refrigerated. The dry dredge mixture can be combined and stored in an airtight container for up to a week. However, the pickles themselves should always be coated and fried fresh.