Tulo

Fried Pickles Recipe

Draining and patting the pickles dry before dredging keeps the coating from sliding off in the oil, and a double dip through buttermilk and seasoned flour builds a thick, craggy crust that fries up shatteringly crisp instead of soggy.

Prep
20 min
Cook
15 min
Total
35 min
Servings
6

Ingredients

Servings6
  • 2 cups dill pickle chips, drained and patted dry
  • 1 cup buttermilk
  • 1 large large egg
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup cornmeal
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cups vegetable oil, for frying

Nutrition per serving

Calories
1441
Protein
5g
Carbs
28g
Fat
148g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Spread the drained pickle chips on a layer of paper towels and pat both sides dry, this keeps the coating from sliding off in the oil.
  2. 2In a shallow bowl, whisk together the buttermilk and egg. In a second shallow bowl, whisk the flour, cornstarch, cornmeal, smoked paprika, cayenne, garlic powder, salt, and black pepper.
  3. 3Working in batches, dip the pickles in the flour mixture, then the buttermilk, then back into the flour mixture, pressing gently so the coating clings in craggy patches. Set the double-dredged pickles on a wire rack while the oil heats.
  4. 4Pour the oil into a heavy pot or Dutch oven to a depth of about 2 inches and heat over medium-high heat to 350°F (175°C), using a deep-fry or candy thermometer to track it.
  5. 5Fry the pickles in batches of 8 to 10, without crowding the pot, for 2 to 3 minutes, until deeply golden and crisp. Let the oil come back up to 350°F (175°C) between batches.
  6. 6Lift the pickles out with a slotted spoon or spider and drain on a wire rack set over a baking sheet (not paper towels, which trap steam and soften the crust). Serve immediately with dipping sauce.

Tips & variations

  • Use pickle chips or coins rather than spears, the higher ratio of crust to pickle is what makes fried pickles addictive, and chips cook through in the same time it takes the crust to brown.
  • Swap the cayenne for a spoonful of hot sauce whisked into the buttermilk for a more even heat throughout the coating instead of just in the flour.
  • A wire rack over a sheet pan for both the dredged pickles before frying and the fried pickles after keeps the coating from getting soggy on the bottom.
  • For extra crunch, swap half the flour in the dredge for panko breadcrumbs, pulsed briefly in a food processor so they're not oversized.

Storage & reheating

Fried pickles are best eaten within 10 minutes of frying. Leftovers keep in the fridge for up to 2 days, but the crust softens; recrisp them in a 400°F (200°C) oven or air fryer for 5 to 7 minutes. Avoid the microwave, which turns the coating soft and chewy.

Tips from the Tulo kitchen

  • Squeeze the pickle chips gently between paper towels after patting dry; even a little extra surface moisture thins the dredge and makes the crust patchy.
  • Keep a splatter screen over the pot, the moisture in the pickles causes more spitting than most fried foods.

FAQ

Can fried pickles be baked or air-fried instead of deep-fried?

Yes, though the crust is thinner. Arrange the double-dredged pickles on a wire rack, spray heavily with oil, and air-fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway, or bake at 425°F (220°C) for 12 to 15 minutes.

Why does the coating fall off during frying?

This usually means the pickles weren't dried well enough before dredging or the oil wasn't hot enough. Pat the pickles thoroughly dry first, and make sure the oil holds at 350°F (175°C) so the crust sets fast instead of soaking loose.

What's the best dip for fried pickles?

A ranch dressing spiked with extra dill and a splash of pickle brine is the classic pairing; a spicy remoulade or chipotle mayo also cuts through the fried crust well.

Can I use whole pickle spears instead of chips?

Yes, but they take slightly longer to fry through, about 3 to 4 minutes, and give a lower ratio of crust to pickle. Pat spears very dry since they hold more moisture than chips.

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