Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (2024)

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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!

Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (1)

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.

    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (2)

    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.
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (3)

    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!

    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (4)
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (5)
    • 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.
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (6)
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (7)
    • 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.
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (8)
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (9)
    • 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.
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (10)
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (11)
    • 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.
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (12)

    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.
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (13)

    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.
    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (14)

    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.

    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (15)

    5 from 2 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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    Best Fried Pickles Recipe | Classic Fried Pickles Are Easy to Make! (2024)

    FAQs

    What is fried pickle batter made of? ›

    Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour. Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

    How do you keep batter from falling off fried pickles? ›

    Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well. Keep the oil hot. These fry very fast and if you don't have your oil hot enough, they will soak up some oil and won't get nice and crispy. Give your oil time to reheat between fry batches.

    How do you're crisp fried pickles? ›

    The best way to reheat your leftover pickles is in the oven to keep that crispy texture. I like to crisp mine under the broiler for 1-2 minutes, just make sure to keep an eye on them so they don't burn!

    How unhealthy is fried pickles? ›

    While pickles are a high-sodium food item, the deep-fried pickle is significantly higher. One deep-fried pickle spear contains 1,220 milligrams of sodium, versus 210 milligrams in a regular spear. One deep-fried pickle gives you more than half of the daily recommended intake, which is 2,300 milligrams a day.

    What makes pickles so crispy? ›

    Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables.

    What ingredient keeps pickles crisp? ›

    The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.

    What is the trick to crispy pickles? ›

    5 Secrets for Crispy and Crunchy Pickles
    1. Use small, firm cucumbers. This is, hands-down, the most important! ...
    2. Jar them immediately after picking, or as soon as possible. ...
    3. Soak cucumbers in an ice water bath for a couple hours. ...
    4. Cut off the blossom end of cucumber. ...
    5. Add tannins to the jar.
    Jul 28, 2020

    Why are my homemade pickles not crunchy? ›

    If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

    Why does my batter come off when frying? ›

    Meat is not properly dry

    If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

    Should you freeze pickles before frying? ›

    Pickles can be breaded and frozen for up to 3 months before frying. Freeze in a single layer on a wax paper-lined baking sheet, then transfer to a freezer bag for storage.

    How to add pickle crisp? ›

    It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles . Calcium chloride aka pickle crisp is easier to use: you add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila! Your done!

    What do fried pickles taste like? ›

    I tend to find fried food a bit heavy, yet fried pickles are a tangy, crisp treat made just a tad more decadent with the crunchy breading. The acidity of the pickle stands up well to the breading and frying unlike some foods such as vegetables, which I feel often lose their flavor and snap once they've been fried.

    What happens if you eat too many fried pickles? ›

    The high concentration of sodium in pickles forces the body to retain large amount of water as a natural response. It will result in bloating in your body. If you have a medical condition, the bloating may trigger some severe symptoms requiring quick medical attention.

    Are fried pickles healthier than French fries? ›

    In general, fried pickles are a healthier option than French fries as they are typically lower in calories and fat. However, despite potatoes being relatively calorie dense, the healthiness of both options depends on the method of preparation, the ingredients used, and portion sizes.

    Do fried pickles make you gassy? ›

    People have loved pickles for 4,000 years, but there are some side effects to all this goodness. Eating too many pickles or drinking too much pickle juice can make you sick, due to all the sodium. That could mean higher blood pressure, stomach cramps, bloating, indigestion, water retention, diarrhea, or gas.

    What is fried batter made of? ›

    Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder. They coat foods in a thick, goopy layer.

    What is a pickle shot made of? ›

    To make the drink, equal parts spirit and pickle juice are shaken with ice, then strained into a shot glass. While any spirit can be used, tequila and vodka seem to be the most popular options, followed by whiskey.

    What are the two main ingredients to pickle something? ›

    The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

    What is ball pickle crisp made of? ›

    Pickle crisp is a product put out by ball, but I'm sure other brands sell it as well. All it contains is calcium chloride, which is supposed to help maintain the firmness of pickles. You simply add a very small amount to each jar when you are packing them. Quick, easy, and just calcium chloride.

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