Crispy deep fried dill pickles are the ultimate appetizer! Dill pickles are coated in an easy, flavorful batter and deep fried to make them crunchy, crispy, and better than any restaurant.
One of my favorite things about eating out is the appetizers. And fried pickles are a classic southern treat! They’re one of our favorites at Texas Roadhouse. Crisp and salty these dill pickles are covered in a thin, lightly spiced batter. Serve with your favorite dipping sauce for a snack or appetizer.
Notes on Some ingredients:
- Pickles: sliced dill pickles are the most commonly used. You could use any pickle you prefer, and also slice the pickles into spears instead of chips. Or cut into a french fry shape like at Sonic!
- Flour: all purpose flour was used for testing this recipe.
- Oil: choose an oil with a high smoke point such as vegetable or peanut oil.
How to make Homemade Crispy Fried Pickles:
- Heat Oil: pour oil into a large heavy bottomed saucepan. My preference is to use a 5 qt enameled cast iron dutch oven. The oil needs to reach a temperature of 375℉, so let it heat while preparing the pickles.
- Mix flour & egg mixture: in separate bowls combine the flour mixture and the egg & buttermilk mixture.
- Slice & Dry Pickles: can use pre-sliced pickles, or you can slice your own dill pickles to 1/4 inch slices. Pat them completely dry using a clean towel or paper towels.
- Dip pickles: working in batches dip the pickles in the flour first, then the egg mixture, then back into the flour.
- Lay the pickles out on a large baking sheet while working until all pickles have been battered.
- Fry: working in batches fry 6-7 pickles at a time in the oil. Fry about 90 seconds or until the batter on the pickles is crisp and browned. Remove and lay on a paper towel lined baking sheet.
What sauce to serve with fried pickles:
- Homemade Ranch: smooth and creamy this herby loaded dressing is the perfect blend.
- Avocado Cilantro Ranch: add a bit more green by using this ranch that is loaded up with fresh cilantro and creamy avocado.
- Blue Cheese Dressing: smooth and tangy this blue cheese dressing is perfect.
- Dry the pickles. Pat the pickle slices as dry as possible with a clean towel or paper towels. This helps ensure the batter sticks to the pickles.
- Monitor oil heat: use a thermometer to check the temperature of the oil. If the oil isn’t hot enough the batter will become soggy and won’t crisp up in the oil.
- Allow temperature to come back up after each batch: as you fry the pickles in batches, the temperature can drop. Allow the heat to work back up before adding the next batch.
- Add some jalapeños: a quick and easy addition is to add some sliced, pickled jalapeños with the pickles when making this recipe. When ordering this appetizer at restaurants in Texas, this is how they are typically served.
Commonly Asked Questions:
This recipe can easily be made using pickle spears. Follow the instructions on patting them dry, dipping in the seasoned flour and egg, buttermilk mixture to batter them and then deep fry until golden and crispy.
To ensure you make extra crispy fried pickles the most important thing is to get the oil to the proper temperature. Get the oil to 375 degrees F and make sure the temperature comes back up in between batches also. If the oil is not hot enough the batter won’t fry up nice and crispy and will instead remain soggy.
To reheat fried pickles lay them on a wire rack set on top of a baking sheet. Bake them in the oven at 350 degrees F for 10-15 minutes until heated through and crispy.
More snack recipes to enjoy:
Recipe first published September 26, 2014. Updated January 11, 2023 with new images and information.
Photography by the talented @ModernFarmhouseEats