Easy Fried Pickles

Why You’ll Love This Recipe

This recipe is quick, easy, and made with simple pantry ingredients. You’ll get the perfect balance of salty, sour, and savory in each bite. The light and crispy coating gives the pickles a satisfying crunch, while the inside stays juicy and flavorful. Plus, they’re easy to customize with different seasonings or dipping sauces.

Ingredients

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

• Dill pickle slices (chips)
• All-purpose flour
• Cornmeal (optional for extra crunch)
• Garlic powder
• Paprika
• Salt
• Black pepper
• Eggs
• Milk
• Vegetable oil (for frying)

Directions

1. Drain pickle slices and pat them dry with paper towels to remove excess moisture.
2. In a shallow bowl, mix flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper.
3. In another bowl, whisk together eggs and milk.
4. Heat about 1 to 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
5. Dip each pickle slice into the egg mixture, then coat it with the flour mixture, pressing gently to help it stick.
6. Carefully drop the coated pickles into the hot oil in batches. Fry for 2-3 minutes, or until golden brown and crispy.
7. Use a slotted spoon to transfer fried pickles to a paper towel-lined plate to drain.
8. Serve hot with your favorite dipping sauce like ranch or spicy mayo.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Try using pickle spears for a bolder bite.
• Add cayenne pepper or hot sauce to the batter for extra heat.
• Swap dill pickles for bread-and-butter pickles for a sweet twist.
• Use panko breadcrumbs instead of flour for a crunchier texture.
• Air fry instead of deep frying for a lighter option.

Storage/Reheating

Fried pickles are best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days.
To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for 8–10 minutes, or until crisp. Avoid microwaving, as it will make them soggy.

FAQs

Can I make fried pickles in an air fryer?

Yes, air frying is a great option. Lightly spray the coated pickles with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.

What type of pickles should I use?

Dill pickle chips work best, but you can experiment with spears or different flavors.

How do I keep the coating from falling off?

Make sure pickles are well-dried before coating, and press the flour mixture onto the pickles firmly.

Can I make them gluten-free?

Yes, use gluten-free flour and breadcrumbs for a gluten-free version.

Do I need cornmeal?

No, but it adds a nice texture. You can skip it and use only flour if you prefer.

What dipping sauces go well with fried pickles?

Ranch dressing, spicy mayo, chipotle aioli, or even ketchup work great.

How do I know when the oil is hot enough?

Drop a small amount of batter in—if it sizzles and rises to the top, the oil is ready.

Can I prepare them ahead of time?

You can coat the pickles ahead of time and refrigerate them for a few hours before frying.

Why are my fried pickles soggy?

Too much moisture or not hot enough oil can cause sogginess. Pat pickles dry and ensure oil is at the right temperature.

Can I use pickle spears instead of chips?

Yes, just adjust the frying time slightly to ensure the thicker pieces are fully cooked.

Conclusion

Easy fried pickles are a crunchy, flavorful snack that’s fun to make and even more fun to eat. Whether you’re hosting a gathering or just craving something crispy and bold, this simple recipe delivers big flavor with minimal effort. Try them once, and they might just become your new favorite appetizer.

Easy Fried Pickles

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Easy fried pickles are crispy, tangy snacks made by coating dill pickle chips in a seasoned flour mixture and frying them to golden perfection. Perfect as a game-day treat, appetizer, or party snack, they’re quick, crunchy, and bursting with flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 jar dill pickle slices (chips), drained
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 1/4 cup milk
• Vegetable oil, for frying

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Instructions

1. Drain pickle slices and pat them dry with paper towels to remove excess moisture.
2. In a shallow bowl, mix flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper.
3. In another bowl, whisk together eggs and milk.
4. Heat 1 to 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
5. Dip each pickle slice into the egg mixture, then coat it with the flour mixture, pressing gently to help it stick.
6. Carefully drop the coated pickles into the hot oil in batches.
7. Fry for 2-3 minutes, or until golden brown and crispy.
8. Use a slotted spoon to transfer fried pickles to a paper towel-lined plate to drain.
9. Serve hot with your favorite dipping sauce like ranch or spicy mayo.

Notes

• Pat the pickles dry thoroughly to help the coating stick.
• Add cayenne or hot sauce for a spicy version.
• Try panko breadcrumbs instead of flour for extra crunch.
• Best enjoyed fresh, but can be reheated in the oven.
• Air fry for a lighter option.

Nutrition

• Serving Size: 6-8 pickle chips
• Calories: 150
• Sugar: 1g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg