📝 About This Recipe
Born in the heart of the American South, these fried pickles are the ultimate marriage of tangy, salty, and crunch. Each slice is enveloped in a light, seasoned cornmeal batter that shatters upon impact, revealing a juicy, vinegary center. Whether served at a backyard BBQ or a sophisticated game day spread, these golden rounds are an addictive appetizer that perfectly balances heat and acidity.
🥗 Ingredients
The Pickles
- 32 ounces Dill Pickle Slices (crinkle-cut chips are best for holding batter)
- 1/4 cup Cornstarch (for dredging)
The Wet Batter
- 1 cup All-purpose Flour (sifted)
- 1/2 cup Yellow Cornmeal (fine ground for texture)
- 3/4 cup Buttermilk (cold)
- 1 Large Egg (beaten)
- 1 tablespoon Hot Sauce (Louisiana-style preferred)
- 2 tablespoons Pickle Juice (reserved from the jar)
The Seasoning Blend
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (plus more for finishing)
Frying & Garnish
- 1 quart Vegetable Oil (for deep frying)
- 1 tablespoon Fresh Chives (finely minced for garnish)
👨🍳 Instructions
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1
Drain the pickle chips thoroughly in a colander. Place them in a single layer on several sheets of paper towels and pat them very dry. Moisture is the enemy of a crispy coating.
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2
In a heavy-bottomed Dutch oven or deep fryer, pour in the vegetable oil until it is at least 2 inches deep. Heat the oil over medium-high heat until it reaches 375°F (190°C).
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3
In a shallow bowl, whisk together the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt.
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4
In a separate medium bowl, whisk together the cold buttermilk, beaten egg, hot sauce, and 2 tablespoons of pickle juice until smooth.
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5
Place the cornstarch in a small bowl. Dredge each dried pickle slice lightly in cornstarch, shaking off any excess. This acts as a 'glue' for the batter.
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6
Working in small batches of 6-8, dip the cornstarch-dusted pickles into the buttermilk mixture, then immediately into the seasoned flour/cornmeal mixture.
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7
Ensure each slice is fully coated in the dry mix, pressing gently so the cornmeal adheres to the surface.
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8
Carefully drop the coated 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 or spider, until the coating is a deep golden brown and exceptionally crispy.
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10
Use a spider strainer 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
Immediately sprinkle with a tiny pinch of kosher 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
Garnish with fresh chives and serve immediately while piping hot.
💡 Chef's Tips
Always use a thermometer to track your oil temperature; if it drops below 350°F, your pickles will be oily rather than crispy. If you prefer a thicker crust, do a double-dip: buttermilk, flour, buttermilk again, then a final flour coating. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure your cornmeal is certified GF. Patting the pickles dry is the most important step—excess brine will cause the batter to steam and slide off the pickle. Serve within 15 minutes of frying for the absolute best texture.
🍽️ Serving Suggestions
Serve with a side of chilled Creamy Buttermilk Ranch or Zesty Remoulade sauce. Pairs beautifully with a cold, crisp Pilsner or a dry Hard Cider to cut through the richness. Add them as a crunchy topper to a Loaded Bacon Cheeseburger. Serve alongside Nashville Hot Chicken for a classic Southern feast. A side of spicy pickled jalapeños can add an extra kick for those who love heat.