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Fried Pickles

If you've never tried fried pickles before, you're in for a treat. These crunchy, tangy pickles offer the perfect balance of savory spices and juicy pickle goodness, thanks to a crispy cornmeal coating and well-seasoned dredge. They're an irresistible appetizer that’s easy to make at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Pickles
  • 1 cup dill pickle slices about 20-24 slices; drained and patted dry
  • 1 cup buttermilk made with Halal milk
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 large egg
  • Vegetable oil for frying (enough to fill the skillet about 2 inches deep)

Equipment

  • Deep skillet or pot
  • Shallow bowls
  • Paper towels
  • Whisk
  • Slotted spoon
  • Thermometer (optional)

Method
 

  1. Drain 1 cup of dill pickle slices thoroughly on paper towels. Pat them gently to remove any excess moisture.
  2. Prepare your dredging station. In one shallow bowl, whisk together 1 cup of buttermilk and 1 large egg. In another bowl, combine 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if you’re using it.
  3. Pour vegetable oil into a deep skillet or pot until it is about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F. (You can test by dropping a pinch of the dry mix into the oil; it should sizzle immediately.)
  4. Working in small batches to avoid crowding, dip each pickle slice into the buttermilk mixture, letting the excess drip off, and then coat thoroughly in the seasoned flour mixture.
  5. Carefully slide the coated pickles into the hot oil and fry for about 1-2 minutes per side until they turn a beautiful golden brown.
  6. Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate to drain off any excess oil.

Notes

For a twist on the classic, try using panko breadcrumbs instead of cornmeal for extra crunch. If buttermilk isn’t available, you can mix regular milk with a splash of vinegar as a substitute. Adjust the spices to match your heat preference, and serve these pickles with ranch dressing, spicy remoulade, or aioli. Leftovers can be reheated in an oven to retain their crispiness.