You Won't Believe How Fast These Disappear (Story Time!)
I have to laugh a little every time I make fried pickles because the first time I tried, I nearly set off the smoke alarm—true story. Luckily, I figured it out, and now they never last long at parties (or even just for 'movie night' at home). I started making these when my neighbor, Dale, brought some over and wouldn't give me his secrets. Challenge accepted, right? Now I think I could almost make them with my eyes closed—though, don't actually try that.
Why You'll Love This: My Family Keeps Begging For 'Em
I whip up a batch whenever we've got a football game on, or, honestly, when it just feels like a Friday (even if it’s, like, a Tuesday). My family goes bonkers for them because they're salty, tangy, and super crunchy—especially my cousin, who dips everything in ranch, even pancakes once. I used to get frustrated when the batter would slip off, but after about five tries, I eventually got the hang of it! (Which, in hindsight, would've been faster if I’d read the instructions first, but where’s the fun in that?)
Here's What You'll Need (Swaps Welcome)
- Pickle chips (dill pickle slices work best, but I tried spicy ones last week and, wow, hello!)
- 1 cup all-purpose flour (or use half cornmeal if you want it extra crunchy—my aunt's southern, she swears by it)
- 2 eggs (sometimes I just use one if that’s all I’ve got, and it’s fine, honestly)
- ½ cup buttermilk (regular milk works, but it's not as tangy—sometimes I just splash in a bit of vinegar if I'm out)
- 1 ½ cups breadcrumbs (panko is super, but even crushed crackers will do in a pinch)
- 1 teaspoon paprika (optional, but gives a cozy flavor)
- Pinch of cayenne or black pepper (depending how zippy you want ‘em)
- Vegetable oil, for frying (any neutral oil, really—my grandma's not picky, neither am I)
- Fine salt, to taste (I always forget this at the end, but it's worth remembering!)
How to Fry Pickles (My Best Shot)
- Drain and dry your pickles—seriously, as dry as you can, otherwise the coating will go on strike. I usually pat them with a stack of paper towels I know I'll regret using later, but hey.
- Bust out three bowls: One for flour (with a pinch of that spice), one for whisked eggs plus buttermilk, and one for your breadcrumbs (toss in a little paprika or cayenne if you want).
- Dredge the pickles: Flour first, then dunk in the egg mix, finally coat each one in breadcrumbs. I always lose a couple to the bowl but let’s call that "chef’s treat."
- Heat oil in a deep pan (about an inch or so) to medium-high—350°F if you're the thermometer type. I usually drop a breadcrumb in to test; if it sizzles, you're golden.
- Fry them! Carefully add pickles in batches, don’t crowd them or they get grumpy and soggy. Cook 'til golden—about 2-3 minutes each, flipping with tongs or even a fork.
- Let them drain on a rack or pile of paper towels. This is where I usually sneak a couple (don’t tell my partner).
- Sprinkle with salt, and serve right away—though they're not too shabby cold, either.
Some Notes From a Recovering Perfectionist
- Too much batter? Try thinner pickles. Actually, I find it works better if I go a little lighter on the buttermilk.
- If they're soggy, your oil wasn’t hot enough (learned that the hard way—think lukewarm bath texture... ew!)
- Pickles too salty? Give them a quick rinse first. Or just lean in and grab a frosty beer.
Experiments That Worked (and Flops, Too)
- I've swapped in hot sauce for some of the buttermilk—extra zing, but sorta messy.
- Tried keto breadcrumbs, they got... weirdly chewy. Wouldn’t recommend unless you really love a challenge.
- Someone once asked about cheese-stuffed pickles. Tried it—tasted like confusion. Learned my lesson!
Handy Tools (But Improvise If Needed!)
- Deep fry thermometer—sure, but a piece of bread as a test works basically just as well
- Slotted spoon or tongs; but hey, chopsticks work in a pinch (if you’ve got steady hands)
- Baking rack for draining. Honestly, I've used an upside-down muffin tin before. Worked great, don’t judge me.
How to Store fried pickles (If You Even Have Leftovers...)
If you somehow manage to have extras, just whack them in an airtight box in the fridge. They'll get a bit softer, but I've crisped them up in my toaster oven and it’s fine—maybe even better, depending who you ask. But, honestly, in my house, they’re usually gone by morning... if not, the dog gets lucky. (Don’t actually feed these to dogs, by the way.)
How We Like to Serve These At Home
Classic ranch for dipping is a crowd-pleaser, but I once made a sriracha-mayo combo that was a surprise hit. We bring out a plate during movie night or as a side for burgers (found a killer homemade burger recipe at Serious Eats). Oh, and one cousin piles these on BBQ sandwiches. Wild.
Mistakes I Learn From (Trust Me on These!)
- Rushing the drying step? Regret every time—coating will slide off.
- Making too big of a batch at once? Oil temperature tanks, pickles come out sad and pale.
- Used old breadcrumbs once, tasted like a stale sock. Fresh is best!
Chatterbox FAQ—Real Questions, Real Answers
- Can I air fry these? Sure, tried it once—less oily, still crunchy. Just spray them with oil first. There's a solid method over at Delish if you're curious.
- Do you need buttermilk? Nah. Any milk—even almond—works. Buttermilk is just tangier (and feels a wee bit fancy).
- Sweet pickles or dill? My vote is always dill. Sweet is... odd. But hey, I won’t judge.
- Why does my breading fall off? Usually too wet, or you rushed. Or both. Let the pickles sit a minute after breading—makes a difference, I swear.
- Can I freeze them? Yes, but they're really never as nice after. I tried reheating once, and it was a little like eating fried ice—so, up to you!
Random tip—if you spill pickle juice, just mop it up right away or it'll smell like summer camp for a week. Not even exaggerating. Anyway, if you give these a try, let me know how it goes, and if you come up with your own crazy version, I wanna hear about it. Until then, fry away!
Ingredients
- 1 cup dill pickle slices, drained and patted dry
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions
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1Pat the dill pickle slices dry with paper towels to remove excess moisture.
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2In a shallow bowl, combine flour, cornmeal, garlic powder, paprika, salt, and black pepper.
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3Pour the buttermilk into a separate bowl. Dip each pickle slice into the buttermilk, then dredge in the flour mixture, coating evenly.
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4Heat vegetable oil in a deep skillet or frying pan to 350 0F (175 B0C).
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5Fry the coated pickle slices in batches for 2-3 minutes per side, or until golden brown and crispy.
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6Remove fried pickles with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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