📝 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 enveloped in a seasoned cornmeal batter that shatters upon impact, revealing a juicy, vinegary center. This recipe elevates the classic dive-bar snack into a gourmet treat, perfect for game days or backyard cookouts.
🥗 Ingredients
The Pickles
- 32 ounces Dill Pickle Slices (crinkle-cut chips or spears, thoroughly drained)
- 1/4 cup Cornstarch (for dusting)
The Wet Batter
- 1 cup Buttermilk (full fat preferred)
- 1 Egg (large, beaten)
- 1 tablespoon Hot Sauce (Louisiana-style)
- 1 tablespoon Pickle Juice (reserved from the jar)
The Dry Coating
- 1 cup All-Purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Black Pepper (freshly ground)
Frying & Dipping
- 1 quart Vegetable Oil (for deep frying)
- 1/2 cup Ranch Dressing (for serving)
- 1 tablespoon Fresh Dill (finely chopped for garnish)
👨🍳 Instructions
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1
Drain the pickles thoroughly in a colander. Lay them out in a single layer on several sheets of paper towels and pat the tops very dry. Removing moisture is the secret to a coating that sticks.
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2
In a large heavy-bottomed pot or Dutch oven, pour in the vegetable oil until it is about 2 inches deep. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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3
While the oil heats, prepare your dredging station. In a shallow bowl, whisk together the buttermilk, egg, hot sauce, and 1 tablespoon of pickle juice.
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4
In a second shallow bowl, whisk together the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne, and black pepper until well combined.
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5
Place the dried pickles in a large bowl and toss gently with the 1/4 cup of cornstarch until lightly and evenly coated. This acts as a primer for the batter.
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6
Working in small batches of 5-6 pickles, dip each slice into the buttermilk mixture, ensuring it is fully submerged.
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7
Transfer the wet pickles to the flour and cornmeal mixture. Press the breading firmly onto both sides of the pickle to ensure a thick, even crust.
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8
Carefully drop the breaded pickles into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy pickles.
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9
Fry for 2-3 minutes, turning once with a slotted spoon, until the coating is a deep golden brown and exceptionally crispy.
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10
Use a spider strainer or slotted spoon to remove the pickles and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and prevents the bottoms from getting soggy.
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11
Repeat the process with the remaining pickles, allowing the oil to return to 375°F between batches.
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12
Garnish with fresh chopped dill and serve immediately while piping hot with a side of cold ranch dressing.
💡 Chef's Tips
The most important step is drying the pickles; any surface moisture will cause the breading to slide off during frying. Maintain your oil temperature at 375°F; if it's too low, the pickles soak up oil, and if it's too high, the crust burns before the pickle heats through. Use a wire rack for draining instead of paper towels to keep the exterior maximum-level crunchy. For a 'Nashville Hot' twist, whisk a tablespoon of the hot frying oil with extra cayenne and paprika and brush it over the finished pickles. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Lager or a Hoppy IPA to cut through the richness of the fried coating. Pair with a spicy Remoulade sauce or a Chipotle Aioli for a sophisticated flavor profile. These make an excellent topping for a classic cheeseburger or a fried chicken sandwich. Serve in a paper-lined basket with a side of celery sticks and carrot ribbons for a classic pub feel. Accompany with a chilled glass of sweet Southern iced tea.