What kind of pickles work best for deep frying?

Dill pickle chips are the classic choice because they hold their shape and deliver that signature tangy crunch. You can also use pickle spears for a heartier bite—just make sure to pat them completely dry before coating to prevent soggy results.

Can I make deep fried pickles in an air fryer?

Yes! Air frying gives you the same crispy texture with far less oil. Lightly spray the coated pickles with cooking oil and air fry at 400°F for about 8 minutes, flipping halfway through. It’s a great option for a lighter, low-fat version of fried pickles.

How do I keep my fried pickles from getting soggy?

The trick is to dry the pickles thoroughly and make sure your oil stays hot—around 350°F to 375°F. If the oil cools too much, the coating absorbs excess oil and loses its crunch. Fry in small batches for the crispiest results.

Can I prepare deep fried pickles ahead of time?

You can coat the pickles a few hours in advance and keep them in the fridge until ready to fry. Once cooked, they’re best enjoyed fresh, but leftovers can be reheated in an oven or air fryer to bring back their crispiness.

Are deep fried pickles gluten-free or vegan?

Traditional recipes aren’t, but you can easily adapt them. Use gluten-free flour or breadcrumbs for a gluten-free version, and replace the egg and buttermilk with plant-based milk and a flaxseed “egg” for vegan-friendly fried pickles.

Deep Fried Pickles Recipe – 5 Irresistible Ways to Enjoy Crispy Bliss

Description

Golden, tangy, and irresistibly crispy, these deep fried pickles deliver the perfect balance of crunch and flavor. Coated in a seasoned flour and cornmeal mix, they fry up beautifully golden and pair perfectly with creamy ranch or spicy mayo. A true Southern-style appetizer that’s simple, quick, and impossible to stop eating.

Ingredients

Scale

1 jar dill pickle chips or spears, drained and patted dry
1 cup all-purpose flour
½ cup cornmeal or panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 cup buttermilk or whole milk
1 large egg
Oil for frying (vegetable or canola)

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Instructions

Pat the pickle slices completely dry with paper towels.
In a bowl, mix flour, cornmeal, and all seasonings.
In another bowl, whisk together buttermilk and egg.
Dip each pickle slice in the flour mixture, then the milk mixture, and finally coat with breadcrumbs or cornmeal.
Heat oil to 350°F (175°C) in a deep skillet.
Fry pickles in small batches until golden brown, about 2–3 minutes per side.
Remove with a slotted spoon and place on a paper towel-lined rack.
Sprinkle lightly with salt and serve warm with your favorite dip.

Notes

For extra crunch, double dip the pickles in the batter.
Air fry at 400°F for 8 minutes for a lighter version.
Serve immediately to maintain crispness.

Avoid overcrowding the pan to ensure even frying.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 2 g
Sodium: 710 mg
Fat: 12 g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 40g