Fried Pickles

Name: Fried Pickles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz Dill pickle chips, drained; 1 cup All-purpose flour; 0.5 cup Yellow cornmeal; 1.5 tsp Seasoning mix (kosher salt, black pepper, garlic powder, cayenne); 0.75 cup Buttermilk; 1 large Large egg; 4 cups Vegetable oil (for deep-frying); 0.5 cup Ranch dressing (for serving)

Crispy, golden-brown fried pickle chips served hot with a cool ranch dip. These crunchy snacks are tangy, savory, and perfect for sharing at parties or as a pub-style appetizer.

0.0(0 reviews)

Prep: 15m · Cook: 10m · Total25 mins

DifficultyEasy

Serves4

AuthorJake

Jake's note

"These fried pickles crisp up beautifully in a deep fryer and are a guaranteed crowd-pleaser for game day or casual get-togethers. Home cooks will love how quickly they come together and how addictive the crunchy coating is."

Fried Pickles

Fried pickles are one of those unapologetically fun snacks that balance bright vinegar tang with a satisfying, almost gritty crunch. In this version a 50/50 mix of all-purpose flour and yellow cornmeal creates a crust substantial enough to hold up to the briny moisture of dill chips, while a quick buttermilk-and-egg dip gives the coating something to cling to and adds a touch of tang that complements the pickle itself. Short, hot frying at 375°F keeps the interior briny without turning the crust greasy, and the cayenne in the seasoning mix gives the whole bite a faint, warming lift.

This is a recipe built to scale for game-day crowds or a casual weeknight snack — it’s fast to assemble, forgiving in the pan, and very amenable to tweaks. Letting the coated chips rest briefly on a wire rack before cooking helps the dredge set so you get fewer losses in the oil, and holding finished batches in a low oven keeps them crisp while you finish the rest. If you love salty, tangy bar food with a little kick, this method delivers reliably crunchy fried pickles every time.

Plan your timing

Enter your target meal time:

6:30 pm–6:35 pm→Drain and dry the pickles

6:35 pm–6:40 pm→Mix the dry dredge

6:40 pm–6:45 pm→Make the wet batter and coat pickles

6:45 pm–6:50 pm→Heat oil and deep-fry until golden

6:50 pm–6:55 pm→Season and serve with ranch

Ingredients

Yield

Instructions

Drain and dry the pickles

Pour the pickle chips into a colander and allow excess brine to drain for several minutes. Pat each chip dry with paper towels so the coating adheres and the oil doesn't splatter when frying.

For this step

12 ozDill pickle chips, drained

Mix the dry dredge

In a shallow bowl whisk together the all-purpose flour, yellow cornmeal, and the seasoning mix until evenly combined. Set the dry mixture aside on a plate or rimmed tray for easy dredging.

For this step

1 cupAll-purpose flour
0.5 cupYellow cornmeal
1.5 tspSeasoning mix (kosher salt, black pepper, garlic powder, cayenne)

Make the wet batter and coat pickles

In a separate bowl whisk the buttermilk with the large egg until smooth. Working in batches, dip each dried pickle chip into the buttermilk mixture, letting excess drip off, then press into the dry dredge to fully coat; place coated chips on a wire rack to rest briefly.

For this step

0.75 cupButtermilk
1 largeLarge egg

Heat oil and deep-fry until golden

Heat the vegetable oil in a deep fryer or heavy pot to 375°F (190°C), using a thermometer to maintain temperature. Fry the pickles in small batches for 60–90 seconds, turning once, until golden and crisp; transfer to a wire rack or paper towel-lined tray to drain and repeat with remaining chips.

For this step

4 cupsVegetable oil (for deep-frying)

Season and serve with ranch

Lightly season the hot fried pickles with a pinch of salt if desired and serve immediately with the ranch dressing for dipping. To keep multiple batches warm and crisp, hold them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.

For this step

0.5 cupRanch dressing (for serving)

Tips from the kitchen

Dry Pickles Thoroughly

Pat each chip completely dry with paper towels; excess brine causes the coating to slide off and produces dangerous oil splatter.

Use a Thermometer

Keep the oil at 375°F and fry in small batches so the temperature doesn’t drop; a stable temp yields a crisp, non-greasy crust in 60–90 seconds.

Let Coating Set

After dredging, rest coated chips on a wire rack for a few minutes so the batter adheres and won’t fall off when submerged.

Pick a Coarse Cornmeal

Medium-coarse cornmeal gives a toothsome crunch and better texture contrast than very finely milled cornmeal.

Hold in a Low Oven

Keep finished batches in a single layer on a rack in a 200°F oven to stay warm and crisp while you fry the rest.

Variations & substitutions

Gluten-Free Crunch

Swap the all-purpose flour for a 1:1 gluten-free baking blend or rice flour and keep the cornmeal; the technique is the same but the crust will be slightly more delicate.

Beer-Batter Pickles

Replace the buttermilk and egg with 3/4 cup of a cold pale ale mixed into 3/4 cup flour and cornmeal for a bubbly, lighter batter with extra flavor.

Sweet-and-Spicy Option

Use bread-and-butter pickle slices and add smoked paprika and a teaspoon of brown sugar to the dredge for a sweet-savory contrast; serve with honey-mustard instead of ranch.

Air-Fryer Friendly

For less oil, spray the coated chips lightly with oil and air-fry at 400°F for 6–8 minutes, flipping halfway; texture will be crisp but slightly less deep-fried.

Storage & make-ahead

Fried pickles are at their best the same day; if you must save leftovers, cool completely and store in an airtight container lined with paper towels in the fridge for up to 24 hours. Re-crisp in a preheated 375°F oven or 350°F air fryer for 5–8 minutes rather than microwaving to avoid sogginess. You can freeze cooled fried pickles on a baking sheet, then transfer to a bag and reheat from frozen at 400°F for 10–12 minutes, though the texture will be slightly softer than freshly fried.

What to serve with it

Serve on a wire rack over a platter to keep the bottoms from steaming, accompanied by ranch plus a spicy option like sriracha mayo or remoulade. Pair with crisp lagers, pilsners, or a citrus-forward IPA; for non-alcoholic choices, a fizzy lemonade or iced tea cuts the fat and echoes the pickles’ brightness. Add quick pickled red onions or a pile of shoestring fries to make it a sharable plate.

Frequently asked questions

Can I use whole pickle spears instead of chips?

Yes — spears take longer to fry (usually 2–3 minutes) to warm through and you’ll want to keep batches small so the oil temperature stays steady; consider scoring the flesh lightly so coatings adhere.

Why use buttermilk and egg together?

Buttermilk adds tang and acidity that slightly tenderizes the surface while the egg provides protein to bind the dry mix, creating a sturdier coating than buttermilk alone.

My coating falls off in the oil — what went wrong?

Usually the pickles were too wet, the dredge was applied too loosely, or the oil was too cool; press the coating on, rest it briefly on a rack, and ensure the oil is a steady 375°F before frying.

Can I make these ahead of time?

You can dredge the chips and refrigerate them on a tray for up to an hour before frying, but fully fried pickles are best cooked just before serving to retain maximum crunch.

Is 375°F required, or can I fry hotter?

Frying around 375°F is ideal — much hotter risks burning the crust before the interior heats through, while cooler oil makes them greasy because they absorb more oil.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Drain and dry the pickles

Dill pickle chips, drained12 oz

Step 2: Mix the dry dredge

All-purpose flour1 cup
Yellow cornmeal0.5 cup
Seasoning mix (kosher salt, black pepper, garlic powder, cayenne)1.5 tsp

Step 3: Make the wet batter and coat pickles

Buttermilk0.75 cup
Large egg1 large

Step 4: Heat oil and deep-fry until golden

Vegetable oil (for deep-frying)4 cups

Step 5: Season and serve with ranch

Ranch dressing (for serving)0.5 cup

Nutrition Facts

Per serving: 6–8 pickle chips (410g)

Calories2251

Total Fat225.2g

Saturated Fat33.3g

Trans Fat0g

Polyunsaturated Fat55.6g

Monounsaturated Fat127.2g

Total Carbohydrates58.8g

Dietary Fiber2.6g

Total Sugars21.5g

Protein21.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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