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Crispy Fried Pickles Recipe Easy Perfectly Golden Batter Guide

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Crispy fried pickles with a perfectly golden, crunchy batter that delivers a tangy, savory snack perfect for gatherings and quick cravings.

Ingredients

Scale
  • 16–20 dill pickle slices, drained well (prefer thick-cut)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • Vegetable oil or peanut oil for frying

Instructions

  1. Drain and pat dry dill pickle slices to remove excess moisture.
  2. Soak pickle slices in buttermilk for at least 10 minutes.
  3. In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper.
  4. Beat the egg in another bowl and stir in about 3/4 cup of the buttermilk from soaking the pickles to create the wet batter.
  5. Heat 2 inches of vegetable or peanut oil in a deep frying pan or Dutch oven to 350°F (175°C).
  6. Dip each pickle slice first into the wet batter, then dredge in the dry flour mixture. For extra thick coating, repeat the wet and dry dip.
  7. Fry pickles in batches without overcrowding for 2-3 minutes per side until golden brown and crispy.
  8. Remove fried pickles with tongs or slotted spoon and drain on a cooling rack or paper towels. Let rest for a minute or two before serving.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt batter. Double dip pickles for extra crunch. Drain on a wire rack instead of paper towels to keep coating crispy. For gluten-free, substitute flour and cornstarch with almond flour or gluten-free blend. Baking option: bake at 425°F (220°C) for 15-20 minutes, flipping halfway.

Nutrition

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