Crispy deep Fried Pickles are the ultimate appetizer! Dill pickles are coated in an easy, flavorful batter and deep fried to make them crunchy, crispy, and better than any restaurant.
One of my favorite things about eating out is the appetizers. And fried pickles are a classic southern treat! They’re one of our favorites at Texas Roadhouse. Dill pickles are covered in a thin, lightly spiced batter, then fried until crispy. Serve with your favorite dipping sauce (like our ranch or blue cheese dressing) for a snack or appetizer. For another fun appetizer recipe try our Fried Pickle and Ranch Dip!
Ingredients & Substitutions
- Pickles: sliced dill pickles are the most commonly used. You could use any pickle you prefer, and also slice the pickles into spears instead of chips.
- Flour: All purpose flour was used for testing this recipe. Substitute for a gluten free flour if needed.
- Buttermilk: If you don’t have buttermilk you can substitute with whole milk, or add a splash of vinegar or lemon juice to your milk to make a homemade buttermilk.
- Oil: Choose an oil with a high smoke point such as vegetable or peanut oil.
Find the complete recipe card below with measurements and full instructions.
How to make Fried Pickles
- Heat Oil: pour oil into a large heavy bottomed saucepan. My preference is to use a 5 qt enameled cast iron dutch oven. The oil needs to reach a temperature of 375℉, so let it heat while preparing the pickles.
- Mix flour & egg mixture: in separate bowls combine the flour mixture and the egg & buttermilk mixture.
- Slice & Dry Pickles: can use pre-sliced pickles, or you can slice your own dill pickles to 1/4 inch slices. Pat them completely dry using a clean towel or paper towels.
- Dip pickles: working in batches dip the pickles in the flour first, then the egg mixture, then back into the flour.
- Lay the pickles out on a large baking sheet while working until all pickles have been battered.
- Fry: working in batches fry 6-7 pickles at a time in the oil. Fry about 90 seconds or until the batter on the pickles is crisp and browned. Remove and lay on a paper towel lined baking sheet.
Oil Temperature
To ensure you make extra crispy fried pickles the most important thing is to get the oil to the proper temperature. Get the oil to 375 degrees F and make sure the temperature comes back up in between batches also. If the oil is not hot enough the batter won’t fry up nice and crispy and will instead remain soggy.
Serving
For best results serve fried pickles immediately, this helps them maintain that crispy fried coating. These make a great appetizer and pair nicely with creamy dressings for dipping. Some of our favorites include:
Storage
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheating: To reheat fried pickles lay them on a wire rack set on top of a baking sheet. Bake them in the oven at 350 degrees F for 10-15 minutes until heated through and crispy.
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Fill a large heavy bottom pot with 2 inches of cooking oil. Heat over medium heat until oil reaches 375℉.
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In medium bowl combine the flour, salt, pepper, garlic powder, and paprika. Whisk together. Set aside
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In separate medium bowl beat the egg and add the buttermilk.
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Drain the pickles and lay on paper towels or clean towels. Pat dry. If using whole pickles, slice the pickles to ¼ inch thick. Pat dry.
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Working in batches of 6-7 add pickles to the flour coating both sides. Tap off excess flour. Then dip into the egg mixture coating both sides. Then dip back into the flour to coat the pickles. Tap to remove excess and place battered pickles on a large baking sheet. Continue until all pickles are battered.
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Check the temperature of the oil to ensure it has reached 375℉. Working in batches add 6-7 pickles into the oil carefully using tongs or a skimmer. Cook for about 1.5-2 minutes. Remove once golden brown on both sides. Place onto a large baking sheet that is covered with a paper towel.
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Repeat the process until all pickles are fried! Serve with ranch or other dipping sauce of choice and enjoy!
- Pickles: sliced dill pickles are the most commonly used. You could use any pickle you prefer, and also slice the pickles into spears instead of chips.
- Flour: all purpose flour was used for testing this recipe.
- Oil: choose an oil with a high smoke point such as vegetable or peanut oil.
Storage:
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheat on a wire rack over a baking sheet at 350 degrees F for 10 minutes.
Calories: 92kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 539mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published September 26, 2014. Updated January 11, 2023 and April 1, 2024.
Photography by the talented @ModernFarmhouseEats
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