Think you hate pickles? These crunchy fried pickles will change your mind
Think you hate pickles? 🤤 These crunchy fried pickles will change your mind! is a easy American (Southern) recipe that serves 4. 150 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 8 min | Cook: 10 min | Total: 25 min
Cost: $6.45 total, $1.61 per serving
Ingredients
- 1 jar (16 oz) Kosher Dill Pickles (Whole spears, drained)
- 1 cup All-Purpose Flour (Sifted)
- 1/2 cup Buttermilk (Room temperature)
- 1 tsp Salt (Fine sea salt)
- 1/2 tsp Black Pepper (Freshly ground)
- 1/2 tsp Paprika (Smoked paprika adds depth)
- 1/2 tsp Garlic Powder
- 2 cups Vegetable Oil (For deep frying, high smoke‑point oil)
Instructions
Slice the Pickles
Place the dill pickles on a cutting board and slice them into 1/4‑inch thick rounds using a wavy (crinkle‑cut) knife for extra texture.
Time: PT2M
Prepare the Seasoned Flour
In a mixing bowl combine 1 cup all‑purpose flour, 1 tsp salt, ½ tsp black pepper, ½ tsp smoked paprika, and ½ tsp garlic powder. Whisk until evenly blended.
Time: PT2M
Set Up the Wet Dip
In a separate small bowl, pour ½ cup buttermilk. This will be the wet layer for the coating.
Time: PT1M
Coat the Pickles (Dry‑Wet‑Dry)
Working in batches, dip each pickle slice first into the seasoned flour (dry), then into the buttermilk (wet), and finally back into the flour for a second dry coating. Place coated slices on a tray.
Time: PT3M
Heat the Oil
Add 2 cups vegetable oil to the Dutch oven, enough to submerge the pickles about 1‑2 inches. Heat over medium‑high until the oil reaches 370°F (188°C).
Time: PT5M
Temperature: 370°F
Fry the Pickles
Carefully add a single layer of coated pickles to the hot oil. Fry 2‑3 minutes per side, or until golden brown and crisp. Remove with tongs and transfer to paper towels to drain.
Time: PT5M
Temperature: 370°F
Serve
Arrange the fried pickles on a serving plate and serve immediately with ranch dressing or your favorite dipping sauce.
Time: PT3M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten (flour), Dairy (buttermilk)
Ingredient Substitutions
- Instead of Kosher Dill Pickles: Bread & butter pickles, Homemade dill pickles
- Instead of All-Purpose Flour: Gluten‑free flour blend, Cornstarch (for lighter coating)
- Instead of Buttermilk: Milk mixed with 1 tsp lemon juice, Plain yogurt thinned with water
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Paprika: Cayenne pepper (for heat), No substitute
- Instead of Garlic Powder: Fresh minced garlic (use less), Onion powder
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Dutch Oven
- Wavy Knife
- Cutting Board
- Mixing Bowl
- Tongs
- Candy/Deep‑Fry Thermometer (optional)
- Paper Towels
- Plate or Wire Rack
Critical Steps — Do Not Skip
- Coating the pickles using the dry‑wet‑dry method
- Maintaining oil temperature at 370°F
- Frying in small batches to avoid temperature drop
Chef Tips from the Video
- Add a pinch of cayenne to the flour for a subtle heat.
- Serve with a side of honey‑mustard sauce for a sweet contrast.
- For extra crunch, mix 2 tbsp cornmeal into the flour mixture.
Troubleshooting
Coating falls off during frying.
Make sure the dry‑wet‑dry steps are done quickly and the flour adheres firmly. Pat excess buttermilk off before the final dry dip.
Pickles are soggy, not crisp.
Check oil temperature; if it’s below 350°F the coating will absorb oil. Fry in small batches and avoid overcrowding.
Oil splatters.
Dry the pickle slices thoroughly after the final flour coating and lower them gently into the oil using tongs.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5‑7 minutes to regain crispness.
Freezer: Coated but unfried pickles can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month. Fry from frozen, adding an extra minute per side.
Room temperature: Do not leave fried pickles at room temperature for more than 1 hour; they will become soggy.
Make-Ahead Tips
- Coat the pickle slices and freeze them on a baking sheet; transfer to a zip‑top bag for later frying.
- Prepare the seasoned flour mixture up to 24 hours ahead and store in an airtight container.
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‑food staple, especially in Texas and Oklahoma. They became popular in the 1970s when deep‑frying pickles offered a salty, tangy snack that paired perfectly with cold beer.
What are the traditional regional variations of fried pickles in the Southern United States?
In Texas, the coating often includes cornmeal for extra crunch, while in the Carolinas a light batter with a splash of hot sauce is common. Some regions serve them with a side of spicy ranch or honey‑mustard.
How are fried pickles traditionally served in Southern bars and restaurants?
They are typically presented on a small plate with a dipping sauce—most often ranch, but sometimes a spicy aioli. They are served hot, straight from the fryer, as a shareable appetizer.
What occasions or celebrations are fried pickles associated with in Southern culture?
Fried pickles are a staple at casual gatherings like tailgate parties, backyard barbecues, and sports‑watching events. They’re also featured on many Southern pub menus as a comfort snack.
How does fried pickles fit into the broader Southern cuisine tradition?
Southern cuisine celebrates deep‑fried foods—think fried chicken, catfish, and hush puppies. Fried pickles continue that tradition by turning a briny vegetable into a crispy, indulgent bite that balances tang and richness.
What are the authentic traditional ingredients for fried pickles versus acceptable substitutes?
Authentic ingredients include kosher dill pickles, all‑purpose flour, buttermilk, and a high‑smoke‑point oil like vegetable or peanut oil. Substitutes can be gluten‑free flour blends, milk‑plus‑lemon juice instead of buttermilk, and canola oil if peanut oil isn’t available.
What other Southern dishes pair well with fried pickles?
Fried pickles pair nicely with classic Southern sides such as coleslaw, baked beans, and fried green tomatoes. They also complement a cold beer, sweet tea, or a tangy lemonade.
What makes fried pickles special or unique in Southern cuisine?
The contrast of a crunchy, golden exterior with the sharp, vinegary bite of the pickle is unique. It showcases the Southern love for deep‑fried textures while highlighting the region’s love of pickled vegetables.
How has the fried pickle evolved over time in Southern cooking?
Originally a simple bar snack, modern versions experiment with added cornmeal, spices, or even a beer batter. Some chefs now bake the pickles for a lighter version, but the classic deep‑fried method remains the most beloved.
What are the most common mistakes to avoid when making fried pickles?
Common errors include frying at too low a temperature, which makes the coating soggy, and overcrowding the pot, which drops the oil temperature. Also, failing to coat the pickles using the dry‑wet‑dry method can cause the batter to slip off.
Why does this fried pickles recipe use a dry‑wet‑dry coating instead of a single batter dip?
The dry‑wet‑dry method creates a thicker, crunchier crust because the flour adheres twice, forming a barrier that locks in moisture while staying crisp. A single batter can be thinner and more prone to falling apart in hot oil.
Can I make fried pickles ahead of time and how should I store them?
Yes—you can coat the pickle slices and freeze them on a tray, then transfer to a zip‑top bag. Fry them directly from frozen, adding an extra minute per side. Refrigerated leftovers should be reheated in a hot oven to regain crispness.
What does the YouTube channel Smokin' & Grillin with AB specialize in?
The YouTube channel Smokin' & Grillin with AB focuses on backyard grilling, smoking, and deep‑frying techniques, offering step‑by‑step tutorials for classic American comfort foods and creative twists on bar‑food favorites.
How does the YouTube channel Smokin' & Grillin with AB's approach to Southern cooking differ from other cooking channels?
Smokin' & Grillin with AB emphasizes hands‑on, equipment‑focused demonstrations, often using a Dutch oven or smoker, and highlights practical tips for achieving restaurant‑quality results at home, whereas many channels focus more on plating or recipe storytelling.
Last updated: September 2, 2026
