How to Make Fried Pickles
How to Make Fried Pickles is a easy American recipe that serves 4. 250 calories per serving. Recipe by Befferoni and Cheese on YouTube.
Prep: 14 min | Cook: 5 min | Total: 29 min
Cost: $2.51 total, $0.63 per serving
Ingredients
- 0.5 jar Dill Pickles (drained and rinsed, sliced into spears or chips)
- 0.5 teaspoon Salt (for seasoning the coating)
- 0.5 teaspoon Paprika (adds mild smoky flavor)
- 1 large Egg (beaten)
- 0.5 cup Milk (whole milk preferred)
- 0.5 cup All-Purpose Flour (for the coating)
- 0.5 teaspoon Cayenne Pepper (adds heat, optional)
- 0.125 teaspoon Black Pepper (freshly ground)
- 2 cup Vegetable Oil (neutral oil for deep frying)
Instructions
Drain and Rinse Pickles
Place the pickles in a colander, rinse under cold water, and let them drain completely.
Time: PT5M
Mix Dry Coating
In a medium mixing bowl combine flour, salt, paprika, cayenne pepper, and black pepper. Whisk until evenly distributed.
Time: PT2M
Prepare Wet Batter
In a separate bowl beat the egg with the milk until smooth.
Time: PT2M
Double Coat Pickles
Toss the drained pickles in the dry mixture, then dip them into the egg‑milk batter, and finally roll them back in the dry mixture until fully coated.
Time: PT5M
Heat Oil
Add vegetable oil to the frying pan and heat over medium‑high heat until it reaches about 350°F (175°C).
Time: PT3M
Temperature: 350°F
Fry Pickles
Carefully place the coated pickles into the hot oil. Fry for about 2 minutes, turning once, until golden brown.
Time: PT2M
Temperature: 350°F
Drain and Season
Remove the fried pickles with tongs and place on paper towels to drain excess oil. Sprinkle with a pinch of extra salt if desired.
Time: PT2M
Serve
Arrange the fried pickles on a serving platter and accompany with ranch dressing or your favorite dip.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 3g
- Carbohydrates
- 15g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Vegetarian, Contains gluten
Allergens: Egg, Milk, Wheat
Ingredient Substitutions
- Instead of Dill Pickles: Bread and butter pickles, pickled cucumbers
- Instead of Salt: kosher salt
- Instead of Paprika: smoked paprika, sweet paprika
- Instead of Egg: egg white, flax egg (for veg)
- Instead of Milk: buttermilk, plant‑based milk
- Instead of All-Purpose Flour: cake flour, gluten‑free flour blend
- Instead of Cayenne Pepper: hot sauce, red pepper flakes
- Instead of Black Pepper: white pepper
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Mixing Bowl
- Colander
- Frying Pan
- Tongs
- Paper Towels
- Thermometer (optional)
- Plate
Critical Steps — Do Not Skip
- Ensuring pickles are completely dry before coating
- Double coating (dry‑wet‑dry) for a crunchy crust
- Maintaining oil temperature around 350°F
- Frying in small batches to avoid temperature drop
Chef Tips from the Video
- Use chilled pickles straight from the fridge for extra crunch.
- Add a handful of panko breadcrumbs to the dry mixture for an even crispier texture.
- Season with a pinch of smoked paprika after frying for a deeper flavor.
Troubleshooting
Pickles are soggy after frying.
Make sure the oil is at 350°F before adding the pickles and avoid overcrowding the pan.
Coating falls off during frying.
Pat the pickles dry, ensure a complete double coating, and let the coated pieces rest for a minute before frying.
Oil splatters excessively.
Dry the pickles thoroughly and add them gently to the oil; use a splatter guard if needed.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes to regain crispness.
Freezer: Not recommended – freezing makes the coating soggy.
Room temperature: Can sit out for up to 1 hour, but texture will soften.
Make-Ahead Tips
- Prepare the dry and wet mixtures up to 30 minutes ahead and keep them covered in the refrigerator.
- Dry the pickles thoroughly before coating to prevent oil splatter.
- Coated pickles can be refrigerated on a tray for up to 1 hour before frying.
Frequently Asked Questions
What is the cultural significance and history of fried pickles in Southern American cuisine?
Fried pickles originated in the Southern United States as a bar snack in the 1970s, combining the region’s love of pickled cucumbers with the popularity of deep‑fried foods. They quickly became a staple at diners and sports‑bars, celebrated for their salty‑tangy flavor and satisfying crunch.
What regional variations of fried pickles exist within American cuisine?
In the South, dill pickles are most common, while some Midwest bars use bread‑and‑butter pickles for a sweeter bite. Some chefs add cornmeal or panko to the coating, and others serve them with spicy remoulade instead of ranch.
How are fried pickles traditionally served in Southern bars and restaurants?
They are typically served hot on a platter with a side of ranch dressing or a creamy dip, often garnished with a wedge of lemon. They may be presented alongside other fried appetizers like onion rings and mozzarella sticks.
During what occasions are fried pickles commonly enjoyed in American culture?
Fried pickles are popular at casual gatherings such as tailgate parties, game‑day watch parties, bar nights, and family picnics where finger foods are favored.
What makes fried pickles a unique snack in the broader American comfort‑food tradition?
They blend the tangy brine of pickles with the indulgent crispness of deep‑fried batter, creating a contrast of flavors and textures that epitomizes Southern comfort food’s love of bold, satisfying bites.
What are the authentic ingredients for traditional Southern fried pickles versus acceptable substitutes?
Authentic ingredients include dill pickles, all‑purpose flour, egg, milk, and a simple spice blend of salt, paprika, cayenne, and black pepper. Substitutes can be bread‑and‑butter pickles, gluten‑free flour blends, or plant‑based milk and egg replacements for dietary needs.
What other Southern dishes pair well with fried pickles?
Fried pickles pair nicely with classic Southern sides such as coleslaw, baked beans, fried green tomatoes, and a cold beer or sweet tea.
What are the most common mistakes to avoid when making fried pickles at home?
Common mistakes include not drying the pickles fully, using oil that isn’t hot enough, overcrowding the pan, and skipping the double coating step. Each of these can lead to soggy, unevenly cooked pickles.
Why does this fried pickles recipe use a double coating (dry‑wet‑dry) instead of a single dip?
The double coating creates a sturdier crust that stays crisp longer and adheres better to the moist surface of the pickle, preventing the batter from sliding off during frying.
Can I make fried pickles ahead of time and how should I store them before serving?
You can coat the pickles and keep them refrigerated for up to 1 hour before frying. Store the coated pieces on a tray covered with plastic wrap. Fry them just before serving for maximum crunch.
What does the YouTube channel Befferoni and Cheese specialize in?
The YouTube channel Befferoni and Cheese focuses on fun, approachable comfort‑food recipes, especially cheese‑centric and indulgent appetizers, with clear step‑by‑step tutorials for home cooks.
Last updated: September 1, 2026
