Crispy Fried Pickle Chips
If you’ve never had crispy fried pickles, take this as your official invitation. One bite of a hot, golden, crunchy pickle and it’s instantly clear why this Southern classic has such a devoted following. I can still remember the first time I tried them—at a tiny roadside diner on a sweltering summer drive through Tennessee. The contrast of tangy pickle, shatteringly crisp coating, and cool, creamy dip was pure magic.
Since then, fried pickles have earned a permanent spot in my snack rotation. They’re my top pick for game days, casual cookouts, and cozy movie nights—and they disappear fast. Most of the time, they’re gone before anyone even thinks to ask for extra sauce.
Whether you’re in the mood for classic deep-fried crunch or prefer a lighter air-fried option, this recipe delivers bold flavor and irresistible texture every time.
🧂 Ingredients
For Frying
| Ingredient | Amount |
|---|---|
| Vegetable oil | For frying |
| All-purpose flour | 1 cup |
| Salt | ½ teaspoon |
| Ground black pepper | 1 teaspoon |
| Paprika | ¼ teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Garlic powder | ¼ teaspoon |
| Buttermilk | ½ cup |
| Large egg | 1 |
| Kosher dill pickles | 3, sliced under ¼” thick and patted dry |
Optional Dipping Sauce (or substitute ranch)
| Ingredient | Amount |
|---|---|
| Ranch dressing | 2 tablespoons |
| BBQ sauce | 1 tablespoon |
| Ketchup | 1 teaspoon |
| Mayonnaise | 1 teaspoon |
| Tabasco | A dash |
| Black pepper | A dash |
🔪 Instructions
Step 1: Heat the Oil
Pour 2–3 inches of vegetable oil into a heavy-bottomed pan or Dutch oven. Clip on a thermometer, making sure it doesn’t touch the bottom, and heat the oil to 375°F (190°C). This should take about 10 minutes.
Step 2: Set Up the Breading Station
- In a shallow bowl, mix together the flour, salt, black pepper, paprika, cayenne, and garlic powder.
- In a second bowl, whisk the buttermilk and egg until fully combined.
Step 3: Coat the Pickles
Working in small batches of 3–4 slices:
- Toss the pickles in the seasoned flour.
- Dip them into the buttermilk–egg mixture.
- Coat once more in the flour to create an extra-crispy crust.
Step 4: Fry Until Golden
Carefully place the coated pickles into the hot oil. Fry for about 90 seconds per side, or until deeply golden and crisp. Transfer to a paper towel–lined plate and allow the oil to return to 375°F before frying the next batch.
Step 5: Prepare the Dipping Sauce (Optional)
Stir all sauce ingredients together in a small bowl until smooth and well blended. Serve alongside the hot fried pickles.
If you’d like, I can also:
- Shorten this for a recipe card
- Rewrite it in a more casual or more professional tone
- Convert it for air-fryer–only instructions
