Fried pickles are the ultimate crowd-pleasing snack. They’re salty, tangy, ultra crispy, and easy to make at home.
Whether you’re serving them as an appetizer, game-day bite, or side for burgers, they always disappear fast. And paired with a cool, creamy dipping sauce, they hit all the right notes.
This version keeps things simple — with fewer ingredients and easy steps so anyone can pull it off, no deep fryer required.
Ingredients
For the pickles:
- 1 16-ounce jar dill pickle chips (sliced pickles), drained and patted dry
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal (or breadcrumbs)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup buttermilk (or regular milk with a splash of vinegar)
- Oil for frying (vegetable or canola)
For the dipping sauce:
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon pickle juice
- 1/4 teaspoon garlic powder
- A pinch of paprika or cayenne (optional, for heat)
Step 1: Get the Pickles Ready
Start by draining your pickle chips and patting them dry with paper towels. Moisture is the enemy of crispiness, so the drier, the better. Spread them out on a clean towel while you prep everything else.
Step 2: Set Up a Breading Station
In one bowl, whisk together the flour, cornmeal, garlic powder, paprika, salt, and pepper. In another bowl, pour the buttermilk.
Dip each pickle slice into the buttermilk, then dredge in the flour mixture, pressing lightly to coat both sides. Shake off any excess and set aside on a plate or tray.
Step 3: Fry to Golden Perfection
Heat about 1 inch of oil in a skillet over medium-high heat until it reaches 350°F (or a small piece of bread sizzles instantly when added). Fry the pickles in batches, 1–2 minutes per side, until golden brown and crisp.
To fry pickles in the air fryer, lightly coat them in the breading, spray with oil, and air fry at 400°F for 8–10 minutes, flipping halfway through until golden and crispy.
Use a slotted spoon to remove them to a paper towel-lined plate. Sprinkle with a little salt while they’re hot.
Step 4: Mix Up the Sauce
While the pickles cool slightly, stir together the mayo, ketchup, pickle juice, garlic powder, and paprika or cayenne in a small bowl. Taste and adjust seasoning. It’s creamy, tangy, and just a little spicy — the perfect match for crunchy pickles.
Serve and Enjoy
Serve the fried pickles warm with the dipping sauce on the side. They’re best fresh, when the crust is still hot and crisp. Expect them to go fast.
Tips for Extra Crunch
- Dry the pickles really well before breading.
- Don’t overcrowd the pan — fry in batches.
- Use cornmeal for that signature Southern-style crunch, but you can swap with panko for a lighter coating.
- Serve immediately for best texture.
Final Thoughts
Fried pickles are one of those guilty-pleasure snacks that hit every craving — salty, crispy, creamy, and tangy all in one bite. With just a few pantry staples, you can whip them up in under 30 minutes. And that dipping sauce? It’s so simple but so good you might start making it for everything.
