These crispy Southern fried pickles are dunked in tangy buttermilk, coated in seasoned flour and cornmeal, and fried in peanut oil until golden perfection. Serve with ranch or spicy dipping sauce for the ultimate bar snack at home.
There are two kinds of people in this world: those who order fried pickles every single time they see them on a menu… and and those who are liars.
Fried pickles are one of those Southern bar foods that make zero logical sense until you’ve had one. You’re sitting there thinking, “Really? We’re frying cucumbers now?” Then the basket lands on the table, you dip one into ranch, and suddenly you understand that you’ve been missing out on a cornerstone of humanity.
The Crunch Of Fried Pickles
The beauty of a fried pickle lies in contrast. You’ve got the tangy, briny kick from a dill chip, the creamy tang of buttermilk, a light cornmeal crunch that doesn’t overpower, and then that sizzling-hot magic moment when you realize, “Oh, this is dangerously good.”
My version starts with thick-cut dill pickle chips, not the flimsy fast-food kind that disappear into the batter. I soak them in cold buttermilk, which tenderizes the surface a little and helps the coating stick. Then, I dredge them in a blend of flour, cornmeal, and just enough seasoning to make things interesting: a little paprika, garlic powder, salt, pepper, and cayenne for a subtle kick. Nothing crazy, just a background hum of spice that makes you reach for another (and another). When it comes to Fried Pickles, you definitely don’t want to overdo the seasoning; it will ruin the whole taste and experience of eating one.
The coating is everything here – light enough to stay crispy, but substantial enough to hold onto the pickle without turning soggy. The trick is draining and patting your pickles dry before dunking them in the buttermilk. Excess brine = batter falling off. It’s basic fried pickle physics.
The oil matters. (Yes, really).
I fry mine in peanut oil*, which is my go-to for nearly everything fried, it handles high heat beautifully and doesn’t make your house smell like you deep-fried a carnival. Aim for about 350°F and keep the batches small so the temperature doesn’t tank.
As they come out, drain them on a paper towel or a wire rack (the latter if you’re feeling fancy) and hit them with a little finishing salt, I like Maldon, while they’re still hot. That last sprinkle is a game changer. It’s like the mic drop of fried food.
The Dipping Dilemma
Now, the great Southern debate: ranch or comeback sauce? Personally, I’m team spicy ranch, homemade, obviously, because bottled ranch tastes like sadness and preservatives. But if you’re feeling bold, stir together a little mayo, ketchup, Worcestershire, and hot sauce for a fantastic tangy, smoky dip.
Other dips that work beautifully:
- Chipotle aioli – smoky with a little kick
- Cajun remoulade – bougie for no reason, but we love her
- Honey mustard – sweet, tangy balance if you’re spice-averse
Fried pickles started showing up in Southern bars in the 1960s (Arkansas and Mississippi both claim them). They’ve since evolved from humble bar fare to festival royalty, appearing alongside funnel cakes and deep-fried Oreos. The trick is to make them at home without the grease-soaked regret, and this recipe nails it.
When I tested this version, I went through about four batches fine-tuning the ratios of cornmeal to flour. Too much flour, and you lose the crunch. Too much cornmeal, and you’re basically chewing gravel. The final mix gives you that light, airy, golden texture that lets the pickle shine through instead of getting buried alive in batter.
Pro Tips for Perfect Fried Pickles
- Drain your pickles well. I’m serious. Spread them on paper towels and give them ten minutes to lose the extra brine.
- Keep your oil hot. 350°F is your sweet spot. Too cool, and they’ll soak up oil like sponges.
- Don’t overcrowd the pan. The temp drops fast when you get greedy.
- Serve immediately. These are not make-ahead food. Fried pickles wait for no one.
- Double dip. The second dip in flour after buttermilk gives an extra layer of crunch. Trust me, you want the extra crunch.
If you’re hosting a party, you can fry them in batches and keep them warm in a 200°F oven while you work – just don’t let them sit too long. Crispy > convenience.
What To Pair Fried Pickles With
Pair these with:
- Burgers or pulled pork sandwiches for a killer side
- A cold beer — obviously
- Game day spreads — fried pickles disappear faster than wings
- A late-night snack after a questionable number of margaritas
They also make a stellar topping on a burger (yes, on the burger — trust me) or chopped and tossed into a fried pickle grilled cheese. You’re welcome.
Fried pickles are proof that sometimes, the most ridiculous ideas turn into pure genius. It’s a little Southern hospitality meets crunchy indulgence, and no matter how seasoned your kitchen skills are, they never fail to make people happy.
Whether you’re celebrating National Pickle Day, a Friday night, or just because you found an open jar in the fridge, this recipe deserves a permanent spot in your snack rotation.
Here’s your printable-
Fried Pickles
Crispy, tangy, and downright addictive — these Southern fried pickles are dipped in buttermilk, dredged in seasoned flour and cornmeal, then fried to golden perfection. Serve with ranch or spicy dipping sauce for the ultimate snack.
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tbsp salt
- 1 tbsp pepper
- 2 tsp cayenne pepper
- 1 cup buttermilk
- 12 oz hamburger pickle slices
- Peanut oil*, for frying
Instructions
- Combine the flour, cornmeal, salt, pepper and cayenne in a large bowl.
- Dip each pickle individually in the buttermilk, then dredge in flour mixture (I did mine twice to get a good coating on there).
- Bring the oil to 350 degrees.
- Fry the pickles in batches until brown, 1 to 2 minutes, and move to a paper towel lined plate using a slotted spoon.
- Serve with Ranch dressing.
Notes
*If you or a family member has a peanut allergy, I recommend vegetable oil instead.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.
This Post Has One Comment
I love love love fried pickles! I wonder if it’s too early to make these?! Haha