Crispy Deep-Fried Pickles

Tangy dill chips and a seasoned, 2-stage dredge, these Deep-Fried Pickles fry up perfectly crispy, golden, and delicious in under 20 minutes.

Prep Time10

Cook Time6

Total Time16

Course: Appetizer, Appetizers, Side Dish, Side Dishes

Cuisine: American, Comfort Food, Party Food, Side Dish, Southern, Vegetable

Keyword: Crispy Deep-Fried Pickles

Servings: people

Author: Susie Bulloch

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.