Crispy fried pickle chips are one of my favorite appetizers! Made with sliced dill pickles dipped in a spiced batter and deep-fried! This easy fried pickles recipe is a delicious snack best served with a side of ranch for dipping.
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Looking for a tasty crowd-pleasing appetizer or snack? Love the fried pickles at Texas Roadhouse and want to know how to make them at home?
Then check out this deep fried pickle recipe for the perfect crispy salty treat that's a super close copy of the pickles you get in the restaurant. Everyone will love these crispy treats when you serve them up for snacks with your favorite dipping sauce!
What Are Fried Pickles?
Fried pickles are a common appetizer that originated in the South. A close relative to fried green tomatoes, tangy dill pickles are coated in a buttermilk batter and then deep-fried. This is not diet food my friends!
This is the perfect snack food all year round but especially great for having friends over for game day, movie watching parties or even an outdoor bbq! They make a great pair for parties with these Asian Turkey Meatballs or homemade Pretzel Dogs.
You likely have most of these ingredients in your pantry! The only ingredient you'll need to run to the store for is buttermilk.
- Vegetable oil: The key ingredient for the perfect crunchy fried pickle chip! Some great alternatives are peanut or canola oil.
- Flour: Combines with the spices and buttermilk to form the crunchy outside of the crispy pickle chips.
- Spice Blend: Paprika, onion powder, garlic powder, and salt and pepper are all that is needed to spice up your flour mixture.
- Buttermilk: The perfect tangy ingredient to add tons of flavor to your batter.
- Eggs: Crucial for helping form the crispy coating to your fried pickles.
- Dill pickle slices or chips: The star of the show here! Be sure to pat dry to ensure they don't get soggy.
Making fried pickles is easy and doesn't require anything too difficult to prepare. Here's what you need:
- A frying pan, Dutch oven, or deep fryer. A skillet with a heavy bottom means the heat is more evenly distributed to the pan so there are no hot or cold spots in the oil.
- A thermometer to check the temperature of the oil reaches 375 degrees before you start frying. This will ensure your pickles are nice and crispy without getting too soggy. Any type of food thermometer will work.
- A cooling rack or baking tray lined with paper towels.
- Two shallow bowls or plates for the wet and dry components of the batter.
- Utensils: Tongs or slotted spoon and a whisk.
How to Make The Best Fried Pickles
Drain your pickles of all liquid and pat dry with paper towels. It's easiest to lay them out on a paper towel and then press a paper towel over the top as well.
Next, whisk together your dry ingredients on a shallow plate and set them aside. Then whisk together your wet ingredients in a shallow bowl and set them aside.
Dip each of the pickles into the dry ingredients, followed by the egg mixture, and finish with another coat of the flour mixture. Lay the pickles out on a parchment-lined tray or cooling rack as they're done.
Continue until all pickles are coated.
Prepare your pot and preheat the oil to 375 degrees.
Working in batches, carefully add the breaded pickles to the hot oil and cook for about 1 minute per side or until golden brown.
Remove the pickles and place them on a cooling rack. Continue cooking in batches for the remaining pickles.
HINT: If you don't have a wire cooling rack, use a baking sheet lined with paper towels to keep them from getting soggy.
Serve up the hot crispy fried pickles with a side of ranch dressing or blue cheese dressing to dip them in!
I can't imagine anyone having leftovers! But they will be best stored in an airtight container lined with paper towels to catch any extra oil and prevent them from getting soggy.
Keep in the fridge and reheat in the oven or toaster oven to bring the crisp back to life. An air fryer would also be perfect here!
Don't have pickle chips? Try making fried pickles spears! Just be sure to allow the pickle to cook a bit longer. Keep an eye out for the perfect golden brown color.
Make them spicy!! Add cajun seasoning to the flour mixture before breading the pickle chips and served them up with favorite spicy dip!
Change up the fried pickles sauce you serve up. I love ranch dip but you could also make a spicy mayo dip or avocado ranch.
This delicious batter would also work great for fried green tomatoes, chicken tenders, or onions slices!
Be sure to remove as much moisture as you can from the pickles before coating them with the breading to avoid soggy pickles.
Preheat the oil before adding the pickles. It's best to check with a thermometer but in a bind you can test it with a sprinkle of flour, if it sizzles right up then the oil is hot and ready to start frying.
Cook in batches and don't overcrowd the pickles in the pan. Too many pickles will drop the temperature of the oil and also make it more difficult to flip the pickles.
I suggest using your favorite dill pickle! You can opt to purchase whole dill pickles and then slice to your preferred thickness or purchase the pre-sliced pickle chips in a jar.
Just be sure to avoid sweet pickles like bread and butter pickles. The sharp acidity from a dill pickle is going to pair nicely with the spice blend in the batter.
But if you have a classic homemade dill pickle recipe, that would probably taste amazing too!
One of the most common causes of soggy pickles is starting with pickles that are not well-drained or have too much moisture. I suggest dumping them in a strainer and letting them sit to drain off all the liquid. Then lay them out on a tray lined with paper towels and blot the tops with a paper towel to remove as much of the liquid as you can.
Other causes are adding the battered pickles to the oil before the oil is hot enough or not allowing the pickles to sit on a rack or paper towel after cooking to drain off the excess oil.
More Fun Party Food Recipes
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- vegetable oil For frying
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup buttermilk
- 1 large egg
- 16 oz dill pickle chips drained and patted dry
- Prepare oil for frying by heating vegetable oil in a pan to medium high heat until it reaches 375 degrees.
- Meanwhile whisk together the flour, salt, pepper, paprika, onion and garlic in a small bowl and set aside.
- In another small bowl whisk together the buttermilk and egg.
- One at a time, dip each pickle chip in the flour mixture first, followed by the egg mixture and finishing with another coat of the flour mixture. Continue until all pickle chips are coated.
- Working in small batches, carefully place the pickle chips in the heated oil and cook for about 1 minute on each side or until golden brown.
- Remove the chips from the oil and place on a cooling rack. Continue this process until all pickle chips are cooked.
- Serve with ranch dressing.
I originally created this classic southern fried pickles recipe for Tornadough Alli where I am a contributor. Be sure to serve with a side of ranch and watch out, they are addicting!