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Hot Fried Pickles

Shruthi
Tangy dill pickles provide a juicy, flavorful center.A seasoned flour and cornmeal coating creates incredible crunch.Cayenne, chili powder, and hot sauce add fiery flavor.The pickle chips are fried until golden and crisp.Cool ranch or spicy mayo provides the perfect dipping contrast.Serve immediately for the ultimate crispy pickle experience.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American, Southern-inspired
Servings 4
Calories 280 kcal

Ingredients
  

For the Pickles

  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon dried dill
  • ¾ cup buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon pickle juice

For Frying

  • Neutral high-heat cooking oil, enough for frying

For the Dipping Sauce

  • ½ cup ranch dressing
  • 1 tablespoon hot sauce
  • 1 tablespoon mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika

Instructions
 

Drain the Pickles

  • Drain the dill pickle chips thoroughly.
    Place them in a single layer on a large plate lined with paper towels

Dry the Pickles

  • Place additional paper towels over the pickle chips and gently press to absorb as much moisture as possible.
    Allow them to sit for several minutes while preparing the coating.
    Do not skip this step. Excess moisture can cause the coating to slide off and may also cause dangerous oil splattering.

Prepare the Seasoned Flour

  • In a shallow bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, chili powder, black pepper, salt, and dried dill.
    Whisk thoroughly until the seasonings are evenly distributed

Prepare the Wet Mixture

  • In another bowl, whisk together the egg, buttermilk, hot sauce, and pickle juice.
    Continue whisking until completely smooth.

Set Up the Coating Station

  • Arrange the ingredients in an easy-to-follow order:
    Dried pickles → seasoned flour → buttermilk mixture → seasoned flour
    This setup makes the coating process quick and organized.

Coat the Pickles

  • Take one pickle chip and lightly coat it in the seasoned flour.
    Shake off any excess.
    Dip the pickle into the buttermilk mixture, making sure it is completely covered.
    Allow excess liquid to drip away.
    Return the pickle to the seasoned flour mixture.
    Press the coating gently onto both sides.

Repeat

  • Continue coating all the pickle chips.
    Place the finished pieces on a wire rack or parchment-lined baking sheet.
    Avoid stacking them because this can cause the coating to become wet.

Rest the Coated Pickles

  • Allow the coated pickle chips to rest for approximately 5–10 minutes.
    This gives the coating time to adhere firmly to the pickle surface.

Heat the Oil

  • Pour enough neutral cooking oil into a heavy-bottomed pot or deep fryer.
    Heat the oil to approximately 350°F / 175°C.
    Use a kitchen thermometer to monitor the temperature

Fry in Batches

  • Carefully lower several coated pickle chips into the hot oil.
    Do not overcrowd the pot.
    Fry for approximately 2–3 minutes per side, or until golden brown and crisp.
    The exact time depends on the size and thickness of the pickle chips.

Remove the Pickles

  • Use a slotted spoon or spider strainer to carefully remove the fried pickles.
    Place them on a wire rack positioned over a baking sheet.
    This allows excess oil to drain while keeping air circulating around the crispy coating.

Continue Frying

  • Repeat with the remaining pickle chips.
    Allow the oil to return to approximately 350°F / 175°C between batches.

Garnish

  • Arrange the fried pickles on a serving plate.
    Sprinkle with fresh dill or red pepper flakes.
    Add sliced jalapeños for an extra-spicy presentation if desired.

Serve

  • Serve the Hot Fried Pickles immediately with the prepared dipping sauce.
    They are best enjoyed while the coating is hot and crunchy.

Notes

  • Pickle chips: Dill pickle chips are easiest to coat and fry evenly.
  • Pickle spears: Spears can also be used, although they may require a slightly longer cooking time.
  • Drying: Thoroughly drying the pickles helps the coating adhere properly.
  • Cornmeal: Cornmeal adds a rustic texture and extra crunch.
  • Heat: Adjust cayenne and hot sauce according to your preferred spice level.
  • Oil: Use a neutral oil suitable for high-temperature frying.
  • Temperature: Keep the oil around 350°F/175°C for consistent results.
  • Storage: Refrigerate leftovers in an airtight container and consume within 2–3 days.
Keyword crispy fried pickles, fried pickle chips, hot fried pickles, hot pickle appetizer, Southern fried pickles, spicy fried pickles