If you’ve ever been to a Southern restaurant, you’ve likely seen those golden, crispy fried pickles on the menu. They’re crunchy, tangy, and just the right amount of salty—basically the perfect snack. Whether you’re enjoying them as an appetizer or as a side dish, this Southern Fried Pickles recipe is a true comfort food favorite. Today, I’m going to share how to make this delicious and easy tangy snack at home.
Why the Southern Fried Pickles Recipe is a Southern Delight
Southern fried pickles have a history that’s as rich and deep as the flavor of the pickles themselves. While fried pickles are a popular snack all around the U.S., they’re especially adored in the South, where they’re often served as an appetizer in restaurants, at fairs, or even at backyard BBQs.
The deliciousness of this Southern fried pickles recipe comes from the contrast of the crispy, crunchy coating and the tangy, briny flavor of the pickle. When fried to golden perfection, the batter creates a satisfying crunch, and the pickle inside stays crisp yet juicy. It’s the ultimate combination of textures and flavors, and it’s no wonder these little bites have become a Southern staple!
Tips for the Perfect Southern Fried Pickles Recipe
While this Southern fried pickles recipe is pretty simple, there are a few tips to help you make your fried pickles even more amazing:
- Pickle Choice Matters: Choose pickles that are thick-sliced and not too soft. Thinner slices may get too mushy during frying, so go for thicker cuts for a satisfying crunch.
- Double Coat for Extra Crispiness: If you want extra crispy fried pickles, consider double-dipping. Coat the pickles in the flour mixture, dip them in the buttermilk, and coat them once more in the flour mixture. It adds an extra layer of crispiness!
- Don’t Skip the Buttermilk (or Substitutes): Buttermilk helps create a rich batter and makes the fried pickles extra tender on the inside. If you don’t have buttermilk on hand, you can substitute (keep reading below)!
- Get the Oil Temperature Right: The key to crispy fried pickles is oil temperature. Too hot, and they’ll burn; too cool, and they’ll be greasy. Once the oil starts sizzling when a small piece is dropped in, it’s ready!
No Buttermilk? No Worries!
If you don’t have buttermilk, don’t worry! There are easy substitutions that will still work great for this Southern fried pickles recipe. Buttermilk adds richness and tang to the batter, but if you don’t have any on hand, here are some easy buttermilk substitutes:
- Milk + Vinegar or Lemon Juice: This is the most common substitute and it works perfectly! To make 1 cup of buttermilk, simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it up with milk (whole milk is best). Let it sit for about 5 minutes before use.
- Yogurt + Milk: Another great option is plain yogurt. Combine about 2/3 cup of plain yogurt with 1/3 cup of milk to thin it out and create a buttermilk-like consistency.
- Sour Cream + Milk: Just like yogurt, sour cream can also stand in for buttermilk. Mix 2/3 cup of sour cream with 1/3 cup of milk, and you’ll get a tangy and creamy batter for your pickles.
So, no excuses! We are having these Southern Fried Pickles!
See the full recipe card below.
Whether you’re serving these at a backyard BBQ, a party, or just as a casual snack, this Southern fried pickles recipe is sure to delight. With their crispy coating and tangy pickle flavor, they’re the ultimate crispy, tangy snack that everyone will love.
Plus, they’re so easy to make, and with just a few ingredients, you can have these ready in no time! So next time you’re looking for something crunchy and savory, give this Southern fried pickles recipe a try!
From my table to yours,
Southern Fried Pickles Recipe
Ingredients
- 1 jar dill pickle slices
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional; for a little kick
- 1/2 cup buttermilk or a substitute
- 1 egg
- 1 cup cornmeal
- salt to taste
- vegetable oil for frying
For Dipping Sauce
- 1/2 cup ranch dressing
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- fresh lemon juice of a wedge slice or so
Instructions
Fried Pickles
- Prepare the Pickles
- Start by draining your dill pickle slices and patting them dry with paper towels.
- Lay them out on a plate to make it easy to grab as you dip.
- Prepare the Dipping Station
- In one bowl, whisk together the buttermilk and egg.
- In another bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, and salt.
- Coat the Pickles
- Now, take each pickle slice and dip it into the flour mixture first.
- Then, dip same pickle slice into the buttermilk mixture, and back into the flour mixture. Make sure each slice is well-coated for that crispy exterior.
- And back again into the flour mixture. Make sure each slice is well-coated for a crispy exterior.
- Set aside.
- Heat the Oil
- In a deep skillet, heat about 2 inches of vegetable oil over medium-high heat.
- To test oil readiness, drop a small pinch of flour into the oil; if it sizzles, it's ready!
- Fry the Pickles
- Carefully add the coated pickle slices into the hot oil.
- Fry them in batches to avoid overcrowding the pan. Cook the pickles for about 2-3 minutes, or until they’re golden brown and crispy.
- Use tongs to remove them and place them on a paper towel-lined plate to drain any excess oil.
- Serve and Enjoy!
- Serve your Southern fried pickles hot (with dipping sauce).
Dipping Sauce
- In a medium bowl, add ranch, hot sauce, garlic powder, and lemon juice.
- Mix until combined. Taste and adjust.
- Set aside until serving.
Notes
DID YOU TRY OUR RECIPE?
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