Easy Homemade Fried Pickles

I discovered this fried pickles recipe when trying to recreate my favorite bar appetizer at home, and honestly? They're even better than the restaurant version! The combination of that crunchy, seasoned batter with the tangy, juicy pickle inside creates this perfect bite that's completely addictive.

My brother-in-law, who claims he "doesn't like pickles," ate half the batch last time I made these. That's the kind of conversion power these little crispy gems have!

What You'll Need

• Dill pickle chips: The pre-sliced ones work perfectly, but you can cut your own from whole pickles too. Just aim for about 1/4-inch thickness.
• All-purpose flour: Creates that perfect crispy coating that adheres well to the pickles.
• Hot sauce: Adds a subtle kick without making them actually spicy. I use Frank's, but any kind works.
• Italian seasoning: This blend gives great flavor without having to measure multiple spices.
• Garlic powder: Adds depth without overwhelming the pickle flavor.
• Vegetable oil: For frying - you'll need enough to fill a pot about 2 inches deep.

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How I Make Them

Pickle Prep

The absolute key to crispy fried pickles is starting with dry pickles. I drain mine in a colander, then lay them on paper towels and pat them thoroughly. Extra moisture means soggy batter, so don't skip this step!

Better Batter

I mix the flour, seasonings, hot sauce and water until it's the consistency of pancake batter - not too thick or thin. If it seems too thick, I add water a tablespoon at a time. Too thin, and I add a bit more flour.

Frying Technique

Working in small batches is crucial - overcrowding the pot lowers the oil temperature and results in greasy pickles. I use a candy thermometer to keep my oil around 375°F and only fry 6-8 pickle chips at a time.

Draining Strategy

I set up a double layer of paper towels on a baking sheet near the stove. As each batch comes out, they go straight onto the paper towels, then I transfer them to a wire rack after a minute. This prevents them from getting soggy on the bottom.

I learned about adding hot sauce to the batter from a bar cook who shared his secret after a few too many beers. It doesn't make them spicy, just adds this depth of flavor that makes people say "what is that?" when they taste them.

Serving Ideas

These fried pickles are perfect with classic ranch dressing, but I also love them with a spicy sriracha mayo (just mix mayo with sriracha to taste). For game day, I set up a "pickle bar" with different dipping sauces like BBQ, honey mustard, and blue cheese. They're also amazing alongside burgers instead of regular pickles for a fun twist.

Make It Your Own

Try using bread and butter pickles for a sweet-and-salty combo. Add a tablespoon of ranch seasoning to the batter for extra flavor. For spice lovers, add cayenne pepper to the batter mix. Experiment with pickle spears instead of chips for a different texture experience (they'll need a bit longer to fry).

Storage Smarts

These are definitely best fresh from the fryer, but leftovers can be revived in a 400°F oven for about 5 minutes. I place them on a wire rack over a baking sheet so they crisp up on all sides. The air fryer also works great for reheating - just a few minutes at 375°F brings back that crunch.

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Pro Tips

• A spider strainer or slotted spoon works best for removing the pickles from the hot oil
• If your batter isn't sticking well, try dipping the pickles in a little flour first
• For extra crispy pickles, double-dip them in the batter (but make sure the first layer adheres well)

This recipe has become my signature appetizer for casual get-togethers. There's something so satisfying about making a restaurant favorite at home that tastes even better than what you'd pay good money for. Plus, you get to eat them piping hot from the fryer - the absolute best way to enjoy fried pickles!

Frequently Asked Questions

→ What dipping sauces go well with fried pickles?

Ranch dressing is the classic choice, but spicy mayo, remoulade sauce, or even honey mustard also pair wonderfully with fried pickles.

→ Can I use pickle spears instead of slices?

Yes, but pickle spears will need a slightly longer frying time - about 2-3 minutes per side to ensure the batter is fully cooked.

→ Why is my batter not sticking to the pickles?

Make sure your pickle slices are thoroughly dried with paper towels before battering. Excess moisture will cause the batter to slide off during frying.

→ Can I use an air fryer instead of deep frying?

Yes, air fry at 400°F for about 8-10 minutes, flipping halfway through. The coating won't be quite as crispy, but they're still delicious.

→ How do I know when the oil is ready for frying?

Use a kitchen thermometer to verify the oil has reached 375°F. If you don't have one, drop a small amount of batter in the oil - it should sizzle immediately and float to the top.