Today I am sharing one of my favorite comfort food snacks: Southern Fried Pickles .
I love ordering them at restaurants but have never tried to make them myself until now. They are surprisingly easy to make and take only a few minutes to prepare and cook. I decided to coat them only in seasoned flour instead of a thick egg batter so they are crunchy and light and not thick coated. I love how they came out and my husband and I gobbled them up for dinner tonight!
Fried pickles are an addictive appetizer that we often order when we dine out at local sports bars. I made this copycat recipe and I was so excited my version came out just like the restaurant version- crunchy, tangy, and delicious!
Also check out my Fried Pickle Burger with Buttermilk Ranch Dip for #BurgerMonth!
Southern Fried Pickles
Ingredients
- 1 16 oz jar of dill pickle slices drained
- 1/2 cup flour
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- vegetable oil for frying
Instructions
- Add oil to a heavy bottomed pot and heat over medium high heat to 350 degrees.
- Place the drained pickles on a paper towel lined plate and pat dry.
- Add flour and seasonings to a large plate and stir together.
- Working in batches, add the pickles to the flour and coat on both sides, shaking off excess.
- Gently place in the oil and cook for 1-2 minutes until slightly brown and crunchy.
- Remove to a paper towel lined plate to drain.
- Serve right away with Ranch or Cajun dip.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
I am not partial to any brand pickle but I love crunchy dill pickle chips for this recipe.
Pickle spears would also be yummy!
Add oil to a heavy bottomed pot and heat over medium high heat to 350 degrees.
Drain the pickles {reserve the juice if you like to drink it- my kiddos do}.
Place the drained pickles on a paper towel lined plate and pat dry.
Add flour and seasonings to a large plate and stir together.
Working in batches, add the pickles to the flour and coat on both sides.
Shake off any excess.
Gently place in the oil.
Cook for 1-2 minutes until slightly brown and crunchy.
Remove to a papertowel lined plate to drain.
I serve my fried pickles with ranch dip or this Cajun sauce made with ketchup, horseradish, mayo, and Cajun seasoning.
Crunchy, with a hint of spice. My absolute favorite!
Serve right away with dipping sauce and enjoy!
Ohhhh I love me some fried pickles! I grew up on them being from the south. So yummy!
I tried this recipe. I find I had a little trouble at first because the batter wasn’t sticking to the pickles. So I dipped in egg and then flour and they came great. Thank you for recipe.
Surprisingly I haven’t tried to cook them using a pan, I usually use the oven or an air fryer, but I’ll have to try them with the pan. I love fried pickles and love hearing new ways to make them. Thanks for sharing!
Couldn’t taste batter, because it would not stick to the pickles. 😔
Sorry that happened. Pickles need to be drained and patted dry before coating and shaking off excess. If you follow those steps, they should be perfectly crispy and coated!
I’ve never had fried pickles. This recipe sounds delicious.