Mexican Fried Pickles

Ashley Dawkins


Sometimes I will make them hotter by adding a couple dashes of tabasco sauce.
I have to make them mild usually for guests, so I will make them in two batches!!

And the extra Corona...I always drink it!!

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5 Min
15 Min


1 bottle
1 c
1/2 tsp
garlic salt
1 Tbsp
chili powder
1 jar(s)
dill pickles, hamburger chips


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1Strain the pickles.

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2Lay out the strained pickles on paper towels to get out any excess juices. Pat the tops of the pickles to help with the process. (Save these paper towels.)

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3Measure out 2 1/4 cups of the Corona and add that to the cup of flour. Mix well.

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4Add the garlic salt and chili powder into the batter.

5Heat vegetable oil in a deep frying pan. I don't use a certain temperature, I just put it on high.

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6Using tongs, pull the pickle chips through the dredge and place in hot oil. Let cook until golden brown and flip.

7Lay out the cooked pickles on a paper towel lined plate. *This is where I use the paper towels from earlier. I place the pickles back on them when done cooking so that the oils will pick up some of the left over pickle flavor.

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8Serve with a side of ranch dressing!

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