Crispy Deep-Fried Pickles
On June 30, 2025
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Made with tangy dill pickle chips and a savory double-dredge coating, these Deep-Fried Pickles fry up perfectly crispy, golden, and delicious. With just a handful of ingredients, you can feel like a Backyard BBQ Hero in under 20 minutes.
Crispy Deep-Fried Pickles
Salty, briny, crunchy, and just greasy enough, these Deep-Fried Pickles are a proper guilty pleasure. These are the kind of bar-style snacks you order with a big group and end up fighting over. But instead of ordering the overpriced ones that come out of a freezer bag, you’re making the best version—fresh, fast, and totally from scratch.
We’re talking juicy dill pickle chips coated in seasoned flour, then dipped in a spicy buttermilk mixture, and fried until golden brown. It’s an awesome contrast of crispy and juicy, salty and savory. These are made for dipping, sharing, and topping burgers and sandwiches if you feel like showing off. They’re easy enough to whip up on a weeknight but fun enough for your next backyard BBQ, tailgate, or party spread.
If you’ve never deep-fried, this is the perfect, pickle-y place to start. You only need some common ingredients, a pan of hot oil, and a little patience while they sizzle.
The Best Pickles for Frying
I used classic dill pickle chips for this recipe because I love that salty-vinegary contrast against the crunchy fried coating. They’ve got just the right amount of punch and stay juicy even after frying.
But honestly? Use whatever pickle style you love. Bread-and-butter chips, sweet pickles. even spears. Just keep a few things in mind so you get the perfect fried treat in the end:
- Dry your pickles. Drain and pat them dry with paper towels before dredging. This removes the excess juice so the flour sticks nicely to your chips.
- Cut matters. I used pre-sliced chips for ease, but if you’re slicing your own, make sure to use a sharp knife and aim for around ¼-inch thickness so they cook evenly.
- Juice stays inside. Don’t worry—drying the surface won’t make them dry inside, so that pickle punch stays where it counts.
Ingredients for Deep-Fried Pickles
These pickles are as simple as it gets: you just need four ingredients (if you count water). They fries up golden, crisp, and light enough to let the pickle shine. Here’s what you’ll want on hand so you can get started:
- 2 cups dill pickle chips (drained and patted dry)
Dry Dredge
- 1 cup buttermilk
- 2 eggs
- ¼ cup Frank’s RedHot Sauce (or your favorite hot sauce)
Wet Dredge
- 2 cups all-purpose flour
- ¼ cup corn starch
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Add a little oil for frying and you’ve got all you need!
Double-Dredge Method
This double-dredge coating is what gives you that thick, crunchy shell that stays put when you bite into it. The seasoned flour creates the base layer that grabs onto the pickle, while the buttermilk and eggs create a sticky coating that crisps up beautifully when fried. The cornstarch in the flour adds extra crispiness, and the hot sauce in the wet dredge gives just a hint of heat that plays perfectly with the tangy pickles.
If you want to dial up or down the spice level, just adjust the hot sauce to taste. And if you’re not into heat at all, you can skip it entirely. The buttermilk and eggs will still do their job of making everything stick together perfectly.
How to Make Deep-Fried Pickles
Making these Deep-Fried Pickles is quick and easy, and once you get your oil hot, things move fast. Make sure you read through before you start so you get them right on the first try:
- Preheat the oil. Pour 2-3 inches of oil into a heavy-bottomed cast-iron skillet or Dutch oven. I used vegetable oil, but your favorite frying oil will all work great. Heat it to 375 degrees F, and use a reliable thermometer so you’re not guessing.
- Prepare the dredges. In a medium bowl, whisk together the buttermilk, eggs, and hot sauce to make your wet dredge. In a separate bowl or zip-top bag, combine the flour, corn starch, salt, pepper, garlic powder, and smoked paprika for your dry dredge. This seasoned flour is where all the flavor lives.
- Dredge the pickles. Working in batches, place the pickle chips into the seasoned flour mixture first, making sure they get fully coated. Then dip them into the wet dredge, letting any excess drip off before frying. You want the flour to stick to the pickle, then the wet mixture to stick to the flour for that perfect double coating.
- Fry the pickles. Working in batches, carefully place the coated pickles into the hot oil. Make sure not to overcrowd the pan. Fry for about 2–3 minutes per side, until golden and crispy. You’ll know they’re ready when they sound like they’re crackling and look deeply golden.
- Rest and serve. Use a fryer scoop or slotted spoon to transfer them to a paper towel-lined plate. Let them rest a couple minutes before serving so they cool slightly and the coating firms up just right. You don’t want to burn your tongue and miss all that crispy, briny goodness.
Serving Suggestions
Now that your pickles are hot, crispy, and ready to go, it’s time to talk about how you serve them. These little guys are made to be dipped, shared, and maybe even fought over at the table.
They’re perfect as an appetizer for game day, BBQs, or even movie night. You can pile them high on a tray with an array of dipping sauces, toss them onto burgers and sandwiches for a crunchy surprise, or even crumble a few into a bowl of chili. (Yes, I said it.)
Here are some of my favorite dips to serve with deep-fried pickles:
- Ranch Dip: Classic, cool, and creamy. Always the first one gone.
- Blue Cheese Dip: Bold and funky for the blue cheese lovers in the crowd.
- Dill Pickle Dip: “That’s too much pickle.” – Nobody
Susie’s Deep-Fried Pickle Pro Tips
You’ve got the recipe, but these tips will help you get that perfect crispy finish every time:
- Give them space. Don’t overcrowd your pickle chips in the dry dredge, the wet dredge, or the pan. Each chip needs full access to all the other ingredients for the optimal texture.
- Dry those chips. The drier the pickle, the better the dredge and fry.
- Press the coating. When you roll them in the seasoned flour, give them a gentle press so that coating really adheres. You want it to stay put during frying.
More Fried Appetizer Recipes
Once you master these crispy pickles, you’ll want to fry everything in sight. Lucky for you, I’ve got a whole lineup of deep-fried appetizers that are perfect for tailgating, potlucks, or just showing off your skills. You can find them all in the Hey Grill Hey App or right here on the site.
Easy Fried Pickles Recipe
With this double-dredge and a quick fry, these Deep-Fried Pickles are going to be a new go-to favorite. If you make them, please leave a 5-star rating and drop a comment. I love hearing how your cookouts go and cheering you on!
And don’t forget to follow along on Facebook, Instagram, and YouTube for more recipes, videos, and BBQ fun. You’ve got the recipe. You’ve got the tips. Now get out there and fry like a Backyard BBQ Hero.
Crispy Deep-Fried Pickles
Ingredients
- 2 cups dill pickle chips drained and patted dry
- vegetable oil for frying
Wet Dredge
- 1 cup buttermilk cold
- 2 eggs
- ¼ cup Frank’s RedHot Sauce or your favorite hot sauce
Dry Dredge
- 2 cups all-purpose flour
- ¼ cup corn starch
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Preheat the oil. Heat 2–3 inches of vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 375 degrees F.vegetable oil
- Prepare the dredges. In a medium bowl, whisk together the buttermilk, eggs, and hot sauce to make the wet dredge. In a separate bowl or gallon-size zip-top bag, combine the flour, corn starch, salt, pepper, garlic powder, and smoked paprika for the dry dredge.1 cup buttermilk, 2 eggs, ¼ cup Frank’s RedHot Sauce, 2 cups all-purpose flour, ¼ cup corn starch, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika
- Dredge the pickles. Place the pickle chips into the dry dredge, ensuring each one is evenly coated. Then working in batches, dip the pickle chips into the wet dredge, removing any excess before frying.2 cups dill pickle chips
- Fry the pickles. Carefully place the coated pickle chips in the hot oil. Fry for 2–3 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan. Fry in batches if needed.
- Rest and serve. Use a fryer scoop or slotted spoon to transfer the fried pickles to a paper towel-lined plate. Let them rest for a couple of minutes. Serve warm with ranch or your favorite dip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
