📝 About This Recipe
Born in the heart of the American South, these fried pickles are the ultimate marriage of tangy, salty, and crunchy. Each slice of dill pickle is bathed in a seasoned buttermilk bath and dredged in a cornmeal-flour blend for a crust that shatters upon impact. Whether served at a backyard BBQ or as a sophisticated pub snack, these golden coins are an addictive testament to the magic of deep-frying.
🥗 Ingredients
The Pickles
- 32 ounces Dill Pickle Slices (crinkle-cut chips are best for texture; drained and patted dry)
The Wet Batter
- 1 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 tablespoon Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 2 tablespoons Pickle Juice (reserved from the jar)
The Dry Dredge
- 1 cup All-Purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground for extra crunch)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (adds a hint of woodsy depth)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (pickles are already salty, so use sparingly)
Zesty Cajun Remoulade
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Lemon Juice (freshly squeezed)
Frying Oil
- 3-4 cups Vegetable Oil (for deep frying; peanut oil also works well)
👨🍳 Instructions
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1
Drain the pickle slices in a colander and spread them out in a single layer on several sheets of paper towels. Pat the tops very dry; removing excess moisture is the secret to a coating that sticks.
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2
In a small bowl, whisk together the mayonnaise, Dijon mustard, Cajun seasoning, and lemon juice to create the remoulade. Cover and refrigerate to let flavors meld while you fry.
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3
In a medium-sized shallow bowl, whisk together the buttermilk, egg, hot sauce, and 2 tablespoons of pickle juice until well combined.
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4
In a separate shallow dish or pie plate, whisk together the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
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5
Pour the vegetable oil into a large, heavy-bottomed Dutch oven or deep skillet until it reaches about 2 inches deep. Heat over medium-high heat until it reaches 375°F (190°C).
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6
Working in batches of 6-8 slices, dip the dried pickles into the buttermilk mixture, ensuring they are fully coated.
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7
Transfer the wet pickles into the dry flour mixture. Use your other hand (the 'dry hand') to toss and press the flour mixture onto the pickles until they are heavily coated.
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8
Carefully drop the coated pickles into the hot oil one by one. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy pickles.
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9
Fry for 1.5 to 2 minutes per side, or until the coating is a deep golden brown and exceptionally crispy.
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10
Use a slotted spoon or spider strainer to remove the pickles and place them on a wire rack set over a baking sheet. This allows air to circulate and prevents the bottom from getting soggy.
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11
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining pickles, allowing the oil to return to 375°F between batches.
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13
Serve immediately while piping hot, accompanied by the chilled Cajun remoulade.
💡 Chef's Tips
Drying the pickles thoroughly is the most important step; if they are wet, the batter will slip right off. Maintain a consistent oil temperature of 375°F; if it's too low, they get oily, and if it's too high, the crust burns before the pickle warms through. Use the 'wet hand, dry hand' method to avoid your fingers becoming breaded clubs during the process. For an even crunchier texture, try using Panko breadcrumbs in place of half of the cornmeal. If you prefer spears over chips, increase the frying time by 1 minute to ensure the thicker pickle is heated through.
🍽️ Serving Suggestions
Pair with a cold, crisp Pilsner or a hoppy IPA to cut through the richness of the fried coating. Serve alongside a classic Southern Fried Chicken dinner or as a topping for a loaded Cheeseburger. Offer a side of cooling Ranch dressing or Blue Cheese dip for those who want a milder alternative to the remoulade. Arrange on a platter with fresh lemon wedges and a sprinkle of chopped parsley for a beautiful appetizer presentation.