📝 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 bathed in a seasoned buttermilk bath and dredged in a spiced cornmeal-flour blend that creates a shatteringly crisp exterior. Whether served at a backyard BBQ or as a midnight snack, these golden medallions offer a burst of vinegary brightness that is perfectly balanced by a creamy, spicy dipping sauce.
🥗 Ingredients
The Pickles
- 32 ounces Dill Pickle Slices (crinkle-cut chips, thoroughly drained and patted dry)
- 1 quart Peanut or Vegetable Oil (for frying)
The Wet Wash
- 1 cup Buttermilk (full fat preferred)
- 1 Egg (large, beaten)
- 1 tablespoon Hot Sauce (Louisiana-style)
The Crispy Coating
- 1.5 cups All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground for extra crunch)
- 2 teaspoons Cajun Seasoning (low sodium recommended)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
Cajun Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Prepared Horseradish
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Dill
👨🍳 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 firmly with more paper towels to remove as much moisture as possible; dry pickles are the secret to a coating that sticks.
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2
In a small bowl, whisk together the mayonnaise, Dijon mustard, horseradish, lemon juice, and dried dill to create the Remoulade. Cover and refrigerate until ready to serve.
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3
Pour the oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 375°F (190°C).
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4
While the oil heats, prepare your dredging stations. In one shallow bowl, whisk together the buttermilk, egg, and hot sauce.
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5
In a second shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Whisk well to ensure the spices are evenly distributed.
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6
Working in batches of 6-8 slices, dip the dried pickles into the buttermilk mixture, ensuring they are fully submerged.
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7
Lift the pickles from the buttermilk, let the excess drip off, and drop them into the flour-cornmeal mixture.
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8
Toss the pickles in the flour mixture, pressing gently to ensure the breading adheres to every crinkle of the slice.
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9
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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10
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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11
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 bottoms from becoming soggy.
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12
Immediately sprinkle with a tiny pinch of extra salt while they are still hot from the oil.
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13
Repeat the process with the remaining pickles, allowing the oil to return to 375°F between batches.
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14
Serve immediately while piping hot with a side of the chilled Cajun Remoulade for dipping.
💡 Chef's Tips
Always pat your pickles bone-dry before dredging; moisture is the enemy of a crispy crust. Maintain your oil temperature at 375°F; if it drops too low, the breading will absorb oil and become heavy. Use a wire cooling rack instead of paper towels for draining to keep the pickles crunchy on all sides. 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. For an extra spicy kick, add 1/4 teaspoon of cayenne pepper to the flour dredge.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a hoppy IPA to cut through the richness of the fry. Serve alongside a classic Southern Pulled Pork sandwich and coleslaw. Use as a unique topping for a 'Gourmet Burger Night' instead of standard raw pickles. Offer a side of cooling ranch dressing in addition to the Remoulade for those who prefer less heat. Serve as an appetizer for a seafood boil or fried catfish dinner.