Name: Crispy Southern-Style Fried Pickles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southern American
Ingredients: 1 cup dill pickle slices (about 20 slices); 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg; 1/2 cup buttermilk; Vegetable oil, for frying

These crispy Southern-style fried pickles are exactly the kind of snack I love to make when I want something crunchy, tangy, and a little addictive. The outside gets perfectly golden and crunchy, while the pickle inside stays juicy and flavorful. I usually serve them with ranch dressing or a sauce I love for dipping, and they’re always a hit whether I’m sharing them with friends or enjoying a solo snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup dill pickle slices (about 20 slices)

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg

1/2 cup buttermilk

Vegetable oil, for frying

Directions

First, I pat the pickle slices dry with paper towels to get rid of excess moisture — this helps the coating stick better. Then, I mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl.

In another bowl, I whisk the egg and buttermilk until smooth. I dip each pickle slice into the egg mixture, letting the extra drip off, then dredge it in the flour and cornmeal mix, pressing lightly so the coating sticks evenly. Once coated, I set the pickles on a wire rack to rest for about 5 minutes — this step helps the coating hold up better during frying.

Next, I heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). I fry the pickles in small batches, so the oil temperature stays steady, cooking them for 2 to 3 minutes until they turn golden brown and crispy. Using a slotted spoon, I transfer the fried pickles to a paper towel-lined plate to drain any excess oil.

Finally, I serve them hot with ranch or my favorite dipping sauce.

Servings and Timing

This recipe makes about 4 servings.
Prep time is roughly 10 minutes, cooking takes about 10 minutes, so the total time I spend is around 20 minutes.

Variations

I sometimes switch things up by adding cayenne pepper or smoked paprika to the coating for a little extra heat and smoky flavor. If I want a gluten-free version, I swap the all-purpose flour with rice flour or a gluten-free blend. For a lighter option, I’ve tried baking them in the oven, though I prefer the classic deep-fried crunch. Occasionally, I use spicy pickles to give the snack a tangy kick.

Storage/Reheating

I find fried pickles are best enjoyed fresh and hot, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a preheated oven at 375°F (190°C) for about 5 to 7 minutes to bring back the crispiness. Avoid microwaving as it makes them soggy.

FAQs

How do I keep the fried pickles crispy?

I make sure to pat the pickles dry before coating and let them rest after dredging to help the coating stick. Frying at the right temperature (350°F) is key, and reheating in the oven helps maintain the crisp.

Can I use sweet pickles instead of dill?

You can, but the flavor will be sweeter and less tangy. Dill pickles give the classic Southern taste that works best for this recipe.

What dipping sauces go well with fried pickles?

I love ranch dressing, but spicy mayo, blue cheese dip, or even a smoky barbecue sauce all pair wonderfully.

Can I make these in an air fryer?

Yes, I’ve tried air frying them at 400°F for about 8-10 minutes, flipping halfway through. They’re crispy but not quite as crunchy as deep-fried.

How do I prevent the coating from falling off?

Patting the pickles dry and letting the coating rest before frying really helps. Also, avoid overcrowding the oil to keep the temperature steady, so the coating cooks evenly.

Conclusion

I enjoy making these crispy Southern-style fried pickles because they’re a quick and satisfying treat with just the right balance of crunch and tang. Whether I’m serving them as a fun appetizer or a snack, they always bring that classic Southern comfort food vibe to the table. Give this recipe a try and enjoy that addictive crunch with your favorite dipping sauce.

Crispy Southern-Style Fried Pickles

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating