How To Make Fried Pickles
How To Make Fried Pickles is a easy American recipe that serves 4. 200 calories per serving. Recipe by TaShonda Renae on YouTube.
Prep: 5 min | Cook: 11 min | Total: 21 min
Cost: $10.54 total, $2.64 per serving
Ingredients
- 12 slices Dill Pickle Slices (cut into 1/4‑inch thick rounds)
- 1 Large Egg (beaten)
- 2 Tbsp Milk (any type)
- 1 tsp Hot Sauce (your favorite brand)
- 1 cup All-Purpose Flour (sifted)
- 1 Tbsp Tony Sachar's Seasoning (pre‑made seasoning blend)
- 2 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
- 0.25 cup Ranch Dressing (store‑bought or homemade, for serving)
Instructions
Dry Pickle Slices
Spread the sliced pickles on a plate and pat them completely dry with paper towels.
Time: PT1M
Make Egg Mixture
In a medium bowl whisk together the egg, milk, and hot sauce until smooth.
Time: PT1M
Prepare Flour Seasoning
In a separate bowl combine the sifted flour with Tony Sachar's seasoning and mix well.
Time: PT1M
Dredge Pickles
Coat each pickle slice first in the flour mixture, then dip into the egg mixture, and finally back into the flour mixture. Ensure both sides are fully covered.
Time: PT2M
Heat Oil
Add the vegetable oil to the skillet and heat over medium until it reaches about 350°F (use a thermometer if available).
Time: PT2M
Temperature: medium
Fry First Batch
Carefully place half of the coated pickles into the hot oil, one at a time, making sure they do not touch. Fry for 1‑2 minutes per side until golden brown.
Time: PT4M
Temperature: medium-high
Drain Fried Pickles
Using tongs, transfer the fried pickles to a plate lined with paper towels to absorb excess oil.
Time: PT1M
Fry Second Batch
Repeat the frying process with the remaining pickles, maintaining the same 1‑2 minutes per side.
Time: PT4M
Temperature: medium-high
Serve
Arrange the crispy fried pickles on a serving dish and serve with ranch dressing on the side.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 2g
- Carbohydrates
- 15g
- Fat
- 13g
- Fiber
- 1g
Dietary info: Vegetarian, Contains gluten
Allergens: Egg, Milk, Wheat (flour), Possible soy (in some oils), Dairy (if ranch dressing is used)
Ingredient Substitutions
- Instead of Dill Pickle Slices: bread and butter pickles, cucumber slices
- Instead of Large Egg: egg replacer, flax egg
- Instead of Milk: buttermilk, plant‑based milk
- Instead of Hot Sauce: Worcestershire sauce, chili flakes
- Instead of All-Purpose Flour: cornstarch, gluten‑free flour blend
- Instead of Tony Sachar's Seasoning: Cajun seasoning, Old Bay, paprika
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Ranch Dressing: blue cheese dip, honey mustard
Equipment Needed
- Large Skillet
- Mixing Bowl
- Second Mixing Bowl
- Tongs
- Paper Towels
- Plate or Serving Dish
- Measuring Cups and Spoons
- Spatula
Critical Steps — Do Not Skip
- Dry the pickle slices thoroughly before coating.
- Heat oil to the proper temperature (≈350°F) before frying.
- Do not overcrowd the skillet; fry in batches.
- Double‑coat each slice (flour → egg → flour) for maximum crispness.
Chef Tips from the Video
- Add a pinch of garlic powder or smoked paprika to the flour mixture for extra depth.
- A cast‑iron skillet retains heat better and gives an even golden crust.
- Serve with a squeeze of fresh lemon juice for a bright contrast.
Troubleshooting
Pickles turn out soggy.
Make sure the oil is hot before adding the pickles and avoid overcrowding. Fry a little longer until golden brown and let them drain on paper towels.
Coating falls off during frying.
Pat the pickles completely dry, press the flour onto the surface after each dip, and let the coated slices sit for 30 seconds before frying.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes to regain crispness.
Freezer: Not recommended – freezing will make the coating soggy.
Room temperature: Best served immediately; can sit out for up to 1 hour.
Make-Ahead Tips
- Prepare the flour and egg mixtures ahead of time and keep them covered in the refrigerator.
- Coat the pickles and keep them on a tray in the fridge; fry just before serving for maximum crispness.
- Reheat leftovers in a pre‑heated oven at 350°F for 5 minutes to restore crunch.
Frequently Asked Questions
What is the cultural significance and history of fried pickles in American Southern cuisine?
Fried pickles originated in the Southern United States as a bar and game‑day snack, combining the tang of dill pickles with the comfort of deep‑fried foods. They have become a staple at fairs, sports venues, and casual gatherings, reflecting the region’s love for crispy, flavorful finger foods.
What are the traditional regional variations of fried pickles in Southern cuisine?
In the Deep South, fried pickles are often served with a spicy remoulade, while in Texas they may be coated with cornmeal and served with a creamy ranch. Some variations add cheese or jalapeños to the batter for extra heat and richness.
How are fried pickles traditionally served in the Southern United States?
They are typically presented on a platter with a side of ranch or a tangy buttermilk dip, sometimes garnished with fresh herbs. They are enjoyed hot, straight from the fryer, as a snack during football games or barbecues.
What occasions or celebrations are fried pickles associated with in American culture?
Fried pickles are a popular game‑day snack, often served at tailgate parties, barbecues, and casual get‑togethers. They also appear at state fairs and Southern comfort‑food festivals.
How does fried pickles fit into the broader Southern cuisine tradition?
Southern cuisine celebrates deep‑fried foods, from chicken to catfish, and fried pickles continue that tradition by offering a crunchy, tangy bite that pairs well with other fried staples and hearty Southern sides.
What are the authentic traditional ingredients for fried pickles versus acceptable substitutes?
Traditional fried pickles use dill pickle slices, all‑purpose flour, a simple seasoning blend, egg, milk, and a high‑smoke‑point oil. Substitutes can include bread‑and‑butter pickles, cornmeal instead of flour, or a different spice mix like Cajun seasoning.
What other Southern dishes pair well with fried pickles?
Fried pickles complement other Southern favorites such as fried chicken, pulled pork sliders, mac and cheese, coleslaw, and baked beans. They also work well alongside a cold beer or sweet tea.
What makes fried pickles special or unique in American snack cuisine?
The combination of a tangy, briny pickle interior with a crisp, seasoned fried coating creates a contrast of flavors and textures rarely found in other snacks, making them a beloved novelty in American comfort food.
How has fried pickles evolved over time in American Southern cuisine?
Originally a regional bar snack, fried pickles have spread nationwide thanks to food blogs and TV cooking shows. Modern versions experiment with different batters, spices, and dipping sauces, but the core concept remains the same.
What are common misconceptions about fried pickles?
Many think fried pickles are always spicy, but the classic Southern version is mild, relying on seasoning and hot sauce for flavor rather than heat. Another myth is that they must be deep‑fried; a shallow pan fry works just as well when the oil is hot.
What are the most common mistakes to avoid when making fried pickles?
Common errors include not drying the pickles, overcrowding the pan (which drops oil temperature), using a batter that’s too wet, and frying at too low a heat, all of which lead to soggy, unevenly coated pickles.
Why does this fried pickles recipe use a double coating of flour and egg instead of a batter?
The double coating creates a light, crunchy crust that adheres well without becoming gummy. A batter can become thick and heavy, while the flour‑egg‑flour method gives a thin, crisp shell that highlights the pickle’s tang.
Can I make fried pickles ahead of time and how should I store them?
You can coat the pickles and keep them refrigerated for up to a few hours, but fry them just before serving for optimal crispness. Leftovers can be stored in the fridge and reheated in a 350°F oven for 5 minutes.
What texture and appearance should I look for when frying pickles?
The exterior should be golden‑brown and firm to the touch, while the interior remains slightly tangy and moist. The coating should be crisp, not soggy or greasy.
How do I know when fried pickles are done cooking?
When the coating turns a uniform golden brown after 1‑2 minutes per side and the pickles float slightly in the oil, they are done. A quick taste should reveal a crunchy crust and a warm, tangy interior.
What does the YouTube channel TaShonda Renae specialize in?
The YouTube channel TaShonda Renae focuses on quick, easy, and family‑friendly recipes, especially snack‑ and game‑day foods, with a personable, step‑by‑step teaching style.
How does the YouTube channel TaShonda Renae's approach to Southern comfort food differ from other cooking channels?
TaShonda Renae emphasizes minimal ingredient lists, straightforward techniques, and real‑world kitchen tips, making classic Southern dishes accessible for home cooks without requiring specialized equipment or hard‑to‑find ingredients.
Last updated: September 2, 2026
