Easy Fried Pickles Recipe hits every salty, crunchy, tangy craving in under 30 minutes, and it tastes like a cross between onion rings and your favorite dill chips. It works perfectly for game day, movie night, or whenever you want a quick snack that feels like restaurant-style bar food without leaving the house. I grew up in the Midwest and still judge diners by their fried pickles, so I take this recipe very personally.
Why Choose This Easy Fried Pickles Recipe
This Easy Fried Pickles Recipe uses simple pantry ingredients and still gives you that crispy, golden crust you usually only get at a good diner. The batter clings to the pickles, stays crunchy, and does not slide off in sad little sheets.
You can fry these in a regular skillet with shallow oil, so you do not need a deep fryer or fancy tools. The recipe also scales easily, so you can make a small batch for one or a big platter for a crowd.
“These are better than the ones at my favorite sports bar, and they disappear in minutes every time I make them. ★★★★★”
Ingredients You’ll Need
Pickles
- 1 jar dill pickle chips or slices, about 16 ounces, drained well
- Use crinkle-cut dill chips for the best texture.
- Choose a brand you already like, such as Claussen or Vlasic, since the pickle flavor really stands out.
- You can use dill spears cut into coins or strips, but pat them extra dry.
Dry coating
- 1 cup all-purpose flour
- 1 cup yellow cornmeal or fine cornmeal mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Wet batter
- 2 large eggs
- ½ cup buttermilk or regular milk plus 1 teaspoon white vinegar as a quick substitute
- 1 tablespoon pickle juice from the jar
Optional seasoning and dips
- Extra salt to sprinkle right after frying
- Ranch dressing, spicy ranch, or your favorite creamy dip
- Hot sauce for mixing into the dip if you like extra heat
Oil and equipment
- Neutral oil with high smoke point, such as vegetable, canola, or peanut oil
- Large, heavy skillet or Dutch oven
- Slotted spoon or spider strainer
- Tongs
- Paper towels or a wire rack set over a baking sheet
- Shallow bowls for dredging
- Instant-read thermometer if you have one, to keep oil around 350°F
Tips & Tricks
- Pat the pickle slices very dry with paper towels so the coating sticks and stays crisp.
- Chill the drained pickles in the fridge for 10 to 15 minutes to help them firm up before coating.
- Keep one hand for dry ingredients and one hand for wet ingredients so you avoid batter mittens on your fingers.
- Season the flour and cornmeal generously so the crust tastes flavorful on its own.
- Heat the oil to about 350°F and keep batches small so the temperature does not drop too much.
- Place fried pickles on a wire rack instead of stacking them so steam does not soften the crust.
- Serve them hot within 10 to 15 minutes for the best crunch.
- Stir a little pickle juice into ranch dressing for a quick, punchy dipping sauce.
How to Make Easy Fried Pickles Recipe
Step 1: Prep and dry the pickles
Drain the pickle slices from the jar and spread them out on a layer of paper towels. Place another layer of paper towels on top and press gently to remove as much moisture as possible. Let them sit while you mix the coating so they dry even more.
Step 2: Mix the dry coating
In a shallow bowl, whisk together the flour, cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne. Taste a tiny pinch of the dry mix so you can adjust the salt or spice level before you coat the pickles. Set this bowl near your stove so you can work efficiently.
Step 3: Whisk the wet batter
In a second shallow bowl, whisk the eggs until smooth. Add the buttermilk and pickle juice and whisk again until the mixture looks uniform. The batter should feel slightly thick but still pourable, like thin pancake batter.
Step 4: Heat the oil
Pour enough oil into your skillet or Dutch oven to reach about 1 to 1½ inches deep. Set the pan over medium to medium-high heat and bring the oil to around 350°F. If you do not have a thermometer, drop in a pinch of the flour mixture and watch it sizzle steadily without burning.
Step 5: Coat the pickles
Work in batches so you do not crowd the pan. Dip a handful of pickle slices into the dry mixture and toss to coat. Shake off excess, then dip them into the wet batter, then back into the dry mixture for a double coat that fries up extra crispy.
Step 6: Fry until golden
Carefully place the coated pickles into the hot oil, one at a time, so they do not stick together. Fry each batch for about 2 to 3 minutes, turning once, until the coating turns golden brown and crisp. Use a slotted spoon or tongs to lift them out and place them on a wire rack or paper towel lined plate.
Step 7: Season and serve
Sprinkle a light pinch of salt over the hot fried pickles right after they come out of the oil. Let them cool for 2 to 3 minutes so you do not burn your mouth, then serve with ranch or your favorite dipping sauce. Watch them vanish faster than you thought possible.
What to Serve with it?
Serve this Easy Fried Pickles Recipe with ranch dressing, chipotle mayo, or a simple yogurt-based dip with garlic and herbs. Pair them with grilled chicken, turkey burgers, or veggie burgers for a fun weeknight meal. They also taste great next to baked fries, sweet potato wedges, or a big crunchy salad. Add iced tea, lemonade, or sparkling water with citrus for a refreshing drink on the side.
Storage Options
- Store leftover fried pickles in an airtight container in the fridge for up to 2 days.
- Reheat them in an air fryer at 375°F for 4 to 6 minutes or in a hot oven at 400°F for 8 to 10 minutes until they turn crisp again.
- Avoid microwaving, since that softens the coating and turns it soggy.
- Freeze on a baking sheet in a single layer, then move to a freezer bag and keep up to 1 month, and reheat from frozen in the air fryer or oven until hot and crunchy.
Easy Fried Pickles Recipe
Ingredients
Method
- Drain the pickle slices from the jar and spread them out on a layer of paper towels. Place another layer of paper towels on top and press gently to remove as much moisture as possible. Let them sit while you mix the coating so they dry further.
- In a shallow bowl, whisk together the flour, cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne. Taste a tiny pinch of the dry mix and adjust the seasoning if needed. Set this bowl near the stove.
- In a second shallow bowl, whisk the eggs until smooth. Add the buttermilk and pickle juice and whisk again until the batter is uniform and slightly thick but still pourable, like thin pancake batter.
- Pour enough oil into a large heavy skillet or Dutch oven to reach about 1 to 1 1/2 inches deep. Set over medium to medium-high heat and bring the oil to about 350°F. If you do not have a thermometer, drop in a pinch of the flour mixture; it should sizzle steadily without burning.
- Working in batches, dip a handful of pickle slices into the dry mixture and toss to coat, shaking off any excess. Dip the coated pickles into the wet batter, then return them to the dry mixture for a second coating to create an extra-crispy crust.
- Carefully place the coated pickles into the hot oil one at a time so they do not stick together. Fry for 2 to 3 minutes, turning once, until the coating is golden brown and crisp. Use a slotted spoon or tongs to transfer them to a wire rack or a paper towel–lined plate.
- Immediately sprinkle the hot fried pickles with a light pinch of salt, if desired. Let them cool for 2 to 3 minutes, then serve hot with ranch or your favorite dipping sauce.
Notes
Approximate per serving (about 1/6 of recipe): 260 calories; fat 14 g; saturated fat 3 g; carbohydrates 27 g; fiber 2 g; sugars 2 g; protein 7 g; sodium 980 mg. Values are estimates and will vary based on brands, oil absorption, and portion size.