Fried Pickles
Fried Pickles ! These small, crispy, bites will leave you wanting more like potato chips. If you’re of a fan of ranch, dunk them and see how much more you’ll like them. If you like this recipe, try out my other appetizer Recipes

To Buttermilk or Not To Buttermilk: Fried Pickles Edition
As we all know, pickles are already submerged in a brining agent to ensure that they remain preserved. “Since pickles are already wet, cant you just toss in a dry batter and then fry?” Are questions I got on social media when showing this recipe. My answer is: yes, but NO. I recommend a buttermilk bath before coating your pickles. Buttermilk is thicker in consistency and will “stick” to the pickles better. This will also give a better base for your dry coating.
Dry Batter: What Coatings To Use
There are several different directions you can go in when making fried pickles; flour, cornmeal, beer batter. But my favorite has to be a mix between all purpose flour and cornmeal. The cornmeal gives the right amount of coarseness on the pickle and the flour helps to get in between all the areas that the cornmeal missed. Phenomenal in my opinion.
Fried Pickles
Ingredients
- 1 jar hamburger pickle chips
- 2 cups buttermilk
- 1 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 cup all purpose flour
- 1 cup fine ground cornmeal
- Oil for frying
Instructions
- To a bowl, add drained pickle chips and buttermilk. Allow to soak for 20 minutes.
- To a separate bowl, add all purpose flour, corn meal, cayenne, and garlic powder. Whisk to combine evenly.
- Heat your oil to 360℉ and fry your pickles in batches ensuring to not overcrowd the pan/ fryer. Fry for about 5 minutes or until golden brown and crispy.
- Move pickles to a draining rack. Serve immediately after draining, enjoy!