📝 About This Recipe
A quintessential Southern staple born in the heart of Mississippi, these fried pickles offer the perfect harmony of tangy, salty, and crunchy. Each slice of dill pickle is enveloped in a seasoned cornmeal and flour dredge that shatters upon impact, revealing a juicy, vinegary center. Served with a zesty, homemade Cajun remoulade, they are the ultimate crowd-pleasing appetizer for any backyard BBQ or game day gathering.
🥗 Ingredients
The Pickles
- 32 ounces Dill Pickle Slices (crinkle-cut chips, thoroughly drained)
- 1 roll Paper Towels (for drying the pickles completely)
The Wet Batter
- 1 cup Buttermilk (full fat preferred)
- 1 Egg (large, 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 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)
The Zesty Dipping Sauce
- 1/2 cup Mayonnaise (Duke's or Hellman's)
- 1 teaspoon Prepared Horseradish (drained)
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Lemon Juice (freshly squeezed)
Frying Oil
- 1 quart Vegetable Oil (for deep frying; peanut oil also works well)
👨🍳 Instructions
-
1
Drain the pickle slices in a colander. Lay them out in a single layer on several sheets of paper towels. Pat the tops very dry with more paper towels. Removing moisture is the secret to preventing the breading from falling off.
-
2
In a small bowl, whisk together the mayonnaise, horseradish, Cajun seasoning, and lemon juice to create the dipping sauce. Cover and refrigerate until ready to serve to allow flavors to meld.
-
3
In a shallow pie dish or wide bowl, whisk together the buttermilk, beaten egg, hot sauce, and 2 tablespoons of pickle juice.
-
4
In a separate shallow dish, combine the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne, and black pepper. Whisk until the spices are evenly distributed.
-
5
Pour about 2 inches of oil into a heavy-bottomed Dutch oven or deep skillet. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
-
6
Working in batches of 6-8 slices, dip the dried pickles into the buttermilk mixture, ensuring they are fully coated.
-
7
Transfer the wet pickles to the flour/cornmeal mixture. Toss gently to coat, pressing the breading onto the pickles to ensure it adheres.
-
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 lead to greasy pickles.
-
9
Fry for 1.5 to 2 minutes per side, turning once with a slotted spoon or spider, until they are a deep golden brown and floating.
-
10
Use a spider 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 keeps the bottom from getting soggy.
-
11
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
-
12
Repeat the process with the remaining pickles, allowing the oil temperature to return to 375°F between batches.
-
13
Serve immediately while piping hot with the chilled zesty dipping sauce on the side.
💡 Chef's Tips
Dry your pickles twice; any surface moisture will cause the steam to blow the breading right off the pickle during frying. Maintain your oil temperature at 375°F; if it drops below 350°F, the pickles will absorb oil and become heavy and greasy. Use a wire rack for draining instead of paper towels to ensure the pickles stay crunchy on all sides. If you prefer spears over chips, increase the frying time by about 1 minute to ensure the thicker pickle is heated through. For a dairy-free version, replace buttermilk with almond milk mixed with 1 tablespoon of lemon juice.
🍽️ Serving Suggestions
Pair with a cold, crisp Pale Ale or a classic Lager to cut through the richness of the fry. Serve alongside a creamy Ranch dressing or a Spicy Remoulade for variety. These make an excellent topping for a 'Southern Burger' along with pimento cheese. Accompany with celery sticks and carrot ribbons for a classic appetizer platter vibe. Serve in a paper-lined basket for that authentic 'roadside diner' feel.