Fried Pickles
Fried Pickles is a easy American recipe that serves 4. 150 calories per serving. Recipe by Justincooksgood on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $5.49 total, $1.37 per serving
Ingredients
- 10 pieces Large Dill Pickles (Whole, biggest size you can find; keep the brine for later if desired)
- 1 cup All-Purpose Flour (Sifted)
- 1/2 cup Cornstarch (Provides extra crispness)
- 1 tsp Paprika (Smoked paprika works well)
- 1/2 tsp Cayenne Pepper (Adjust for heat preference)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper (Freshly ground)
- 1 cup Soy Milk (Unsweetened, any brand)
- 1 piece Large Egg (Room temperature)
- 1 tbsp Hot Sauce (Optional, for extra spice in wet mix)
- 2 cups Vegetable Oil (For deep‑frying; use a high smoke‑point oil)
- 1/2 cup Vegan Ranch Dressing (For serving; any dip works)
Instructions
Prepare Pickles
Select the largest dill pickles you can find, give them a quick rinse and pat dry with paper towels. Set aside on a clean plate.
Time: PT3M
Make Dry Mix
In a mixing bowl combine 1 cup all‑purpose flour, 1/2 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp sea salt, and 1/2 tsp black pepper. Whisk until evenly distributed.
Time: PT3M
Make Wet Mix
In a second bowl whisk together 1 cup soy milk, 1 large egg, and 1 tbsp hot sauce (optional).
Time: PT2M
Coat Pickles – First Dry
Toss the dried pickles in the dry mix, ensuring each piece is fully coated. Shake off excess flour.
Time: PT2M
Coat Pickles – Wet
Dip the flour‑coated pickles into the wet mix, turning to cover all sides.
Time: PT2M
Coat Pickles – Second Dry
Return the pickles to the dry mix for a second coating. Press gently so the batter adheres well.
Time: PT2M
Heat Oil
Fill the deep fryer or pot with 2 cups vegetable oil, attach the thermometer, and heat to 350‑375°F (175‑190°C).
Time: PT5M
Temperature: 350‑375°F
Fry Pickles
Working in small batches, gently lower the coated pickles into the hot oil using tongs. Fry for about 2‑3 minutes per side, or until golden‑brown and crisp.
Time: PT5M
Temperature: 350‑375°F
Drain and Serve
Remove the fried pickles with tongs, place on paper towels to drain excess oil, then transfer to a serving plate. Serve immediately with vegan ranch or your favorite dip.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 12g
- Fat
- 9g
- Fiber
- 1g
Dietary info: Vegetarian, Contains soy
Allergens: Egg, Soy
Ingredient Substitutions
- Instead of Large Dill Pickles: Bread and butter pickles, Cornichons
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cornstarch: Potato starch
- Instead of Paprika: Sweet paprika
- Instead of Cayenne Pepper: Hot sauce in wet mix
- Instead of Sea Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Soy Milk: Almond milk, Oat milk
- Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Hot Sauce: Sriracha, Tabasco
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Vegan Ranch Dressing: Blue cheese dip, Spicy mayo
Equipment Needed
- Mixing Bowl
- Second Mixing Bowl
- Deep Fryer or Heavy‑Bottom Pot
- Thermometer
- Tongs
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Double‑dredging (dry‑wet‑dry) to achieve crispness
- Maintaining oil temperature between 350‑375°F
- Not overcrowding the fryer
Chef Tips from the Video
- Add a pinch of garlic powder to the dry mix for extra flavor.
- Use smoked paprika for a deeper, smoky taste.
- For a vegan version, replace the egg with a flax egg.
Troubleshooting
Coating falls off during frying.
Make sure the pickles are completely dry before the first dry coat, and press the second dry coat firmly onto the wet batter.
Pickles are soggy, not crispy.
Check oil temperature; if it’s below 350°F the batter will absorb oil. Fry in small batches to keep temperature steady.
Oil smokes or catches fire.
Remove pot from heat immediately, cover with a lid to smother flames, and let oil cool before disposal.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a hot oven (350°F) for 5‑7 minutes to regain crispness.
Freezer: Not recommended; texture suffers after freezing.
Room temperature: Best served immediately; will become soggy after 30 minutes at room temperature.
Make-Ahead Tips
- Prepare the dry and wet mixes up to 2 hours ahead and keep them covered in the refrigerator.
- Dry the pickles thoroughly before coating; excess moisture leads to soggy coating.
Frequently Asked Questions
What is the cultural significance and history of fried pickles in Southern American cuisine?
Fried pickles originated in the American South 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 tangy‑crunch contrast.
What regional variations of fried pickles exist within United States Southern cuisine?
In the Deep South, dill pickles are most common, while some Texas bars use bread‑and‑butter pickles for a sweeter bite. Some chefs add cornmeal to the dry coating, and others serve them with a spicy remoulade instead of ranch.
How are fried pickles traditionally served in Southern bars and restaurants?
They are typically presented on a small plate with a side of ranch, blue‑cheese dressing, or a spicy aioli. The pickles are served hot, still sizzling, and often accompanied by a cold beer.
During which occasions are fried pickles commonly enjoyed in Southern culture?
Fried pickles are popular at casual gatherings such as tailgate parties, game‑day bar nights, and family picnics. They are also a frequent appetizer during Southern brunches and holiday pot‑luck spreads.
What authentic ingredients are essential for traditional Southern fried pickles versus acceptable substitutes?
Traditional recipes call for dill pickles, all‑purpose flour, corn‑starch, paprika, cayenne, and a buttermilk or egg‑based batter. Substitutes like soy milk (as used in this recipe) work well for a dairy‑free version, and corn‑starch can be swapped with potato starch without losing crispness.
What other Southern dishes pair well with crispy fried pickles?
Serve them alongside fried chicken, onion rings, or a classic shrimp po’ boy. A side of coleslaw or a tangy BBQ sauce also complements the salty, acidic flavor of the pickles.
What makes this crispy fried pickles recipe special in American Southern cuisine?
The double‑dredge technique (dry‑wet‑dry) creates an ultra‑light, crunchy crust, while the soy‑milk batter keeps the dish slightly lighter than traditional buttermilk batters. Adding hot sauce to the wet mix gives a subtle heat that sets it apart.
What are the most common mistakes to avoid when making crispy fried pickles at home?
Common errors include not drying the pickles enough, overcrowding the oil, and frying at too low a temperature. Each of these results in a soggy coating or greasy pickles.
Why does this recipe use a soy‑milk and egg wet mix instead of a traditional buttermilk batter?
Soy milk provides a dairy‑free alternative while still creating a thin, adhesive batter. The egg adds structure, and the combination yields a crisp crust without the heaviness of buttermilk.
Can I make crispy fried pickles ahead of time and how should I store them?
Yes, you can coat the pickles and keep them refrigerated for up to 2 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator and reheat in a hot oven to restore crunch.
What does the YouTube channel Justincooksgood specialize in?
The YouTube channel Justincooksgood focuses on quick, approachable home‑cooking tutorials that emphasize simple techniques, everyday ingredients, and tasty results for busy cooks.
How does the YouTube channel Justincooksgood's approach to Southern comfort food differ from other cooking channels?
Justincooksgood blends classic Southern flavors with modern twists—like using soy milk for a lighter batter—while keeping recipes under 30 minutes, which sets it apart from channels that often require longer prep or more specialty ingredients.
Last updated: September 2, 2026
