These Southern fried pickles are crispy, tangy, and incredibly delicious! They taste salty, briny, tender on the inside, and super crunchy on the outside.
I love serving it with ranch dip or remoulade sauce!
These fried pickles take me back to my childhood when my family and I would go to the state fair. Fried Oreos and pickles were my go-to!
And guess what? It turns out that making them at home is super simple, so I make them all the time!
INGREDIENTS YOU’LL NEED
See the recipe card below for ingredient quantities and complete instructions.
- Pickles – I used bread and butter pickle chips but feel free to use any small-sized pickles.
- Flour – I’ve seen some folks use breadcrumbs but regular ole plain flour works perfectly in my opinion!
- Milk – Any type of milk will work. If using almond milk, make sure it isn’t sweetened!
- Egg – One large egg is all you need.
- Hot Sauce – Optional but adds great flavor!
- Spices – I used a combination of garlic powder, paprika, onion powder, salt, and pepper.
HOW TO MAKE IT
- Heat a pot of oil to 360 degrees F.
- In a shallow dish, combine the garlic powder, onion powder, paprika, salt, pepper, and flour. Mix until well combined.
- In a separate dish, combine the egg, milk, and hot sauce. Mix until well combined.
- Coat each pickle in the flour mixture, then dip it in the egg mixture, then coat it in the flour mixture. If you see any parts that still look a bit wet, just dip them in the breading again to make sure they’re fully coated.
- Fry for 2-3 minutes or until golden brown and serve with ranch dip or the sauce of your choice!
PRO TIPS
- Whenever frying foods, I always recommend a candy thermometer to measure the oil and a spider strainer to remove the hot food from the oil.
- I also like to put some cooling racks on top of a baking sheet. This way, when you take out the fried pickles from the oil, you can place them on the racks. This helps any extra oil drip off the bottom of the pickles. The air can get around the fried pickles from all sides, which helps to keep them crispy.
- Use canola, vegetable, or peanut oil for frying! Avoid olive oil.
SHOULD I USE FRESH PICKLES OR THE ONES THAT COME IN A JAR?
You can use whatever is easier for you! I prefer to use the ones that come in a jar because it saves me a lot of time.
STORAGE
I highly recommend enjoying these while they’re hot and crispy. But if you have any leftovers, place them in an air-tight container and refrigerate for up to 3 days. Reheat in the air fryer or oven for a few minutes until heated through.
MORE RECIPES YOU MIGHT ENJOY…
Tried these Southern fried pickles? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Southern Fried Pickles
Equipment
- Candy Thermometer To measure oil
- Dutch Oven To fry the pickles in
- Spider Strainer To remove the pickles from the oil
Ingredients
- 1 cup sliced pickles
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 egg
- ½ cup milk
- 1 teaspoon hot sauce
Instructions
- Heat a pot of oil to 360 degrees F.
- In a shallow dish, combine the garlic powder, onion powder, paprika, salt, pepper, and flour. Mix until well combined.
- In a separate dish, combine the egg, milk, and hot sauce. Mix until well combined.
- Coat each pickle in the flour mixture, then dip it in the egg mixture, then coat it in the flour mixture. If you see any parts that still look a bit wet, just dip them in the breading again to make sure they're fully coated.
- Fry for 2-3 minutes or until golden brown and serve with ranch dip or the sauce of your choice!
Notes
- Whenever frying foods, I always recommend a candy thermometer to measure the oil and a spider strainer to remove the hot food from the oil.
- I also like to put some cooling racks on top of a baking sheet. This way, when you take out the fried pickles from the oil, you can place them on the racks. This helps any extra oil drip off the bottom of the pickles. The air can get around the fried pickles from all sides, which helps to keep them crispy.
- Use canola, vegetable, or peanut oil for frying! Avoid olive oil.
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