Fried Pickles

Carolynne Grogan


These are a great snack or appetizer and can be used as a side dish. My husband said they are better than fried zucchini :) Hope you enjoy them!

★★★★★ 2 votes
15 Min
5 Min
Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
I'm a big fan of pickles. So any chance I get to eat them, I go for it. These fried pickle chips were tart, crunchy with just a hint of heat. They are easy to make and every pickle lover will eat them up. Yum!


8 oz
dill pickle ovals (about 32)
1/2 c
5 dash(es)
1/2 c
self-rising flour
1/2 c
1/2 tsp
Cajun seasoning or seasoned salt
1/4 tsp
black pepper
1/4 tsp
garlic powder
oil for frying


1Drain pickles in a colander. Spread them out on double thickness of paper towels to soak up as much juice as possible. If you don't follow this step, the buttermilk in the following step will not stick to the slices.
2When pickles are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickles in. In a pie plate, combine flour, cornmeal, and seasonings. Dredge the pickles in the mixture making sure to coat them well.
3Drop slices into a deep fryer or deep-sided frying pan heated to 375 degrees. Make sure the oil is hot enough, but not smoking. The pickles will float to the top if the oil is good and hot. Turn them to brown each side. When crispy and browned, remove with a slotted spoon onto a paper towel-lined plate. If you like them more salty, immediately sprinkle with salt. Serve with ranch dressing or your favorite dipping sauce.

This recipe is easily doubled to serve a larger crowd.

About Fried Pickles

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Dish, #Fried, #pickles