If you’re craving something crispy, tangy, and downright addictive, this Southern Fried Pickles Recipe is going to become your new go-to snack or appetizer. Perfectly golden and crunchy on the outside with a juicy, pickle-y burst inside, these fried pickles bring a delightful Southern charm to your table that’s hard to resist. Whether you’re entertaining friends or treating yourself, this recipe delivers the classic comfort of Southern cooking in every bite, making it a true crowd-pleaser.
Ingredients You’ll Need
Gathering just a handful of simple, everyday ingredients, this Southern Fried Pickles Recipe proves that great flavor doesn’t require fuss. Each ingredient plays a vital role, whether it’s adding crunch, tang, or that irresistible golden color.
- All-purpose flour: The foundation of our crispy coating, providing structure and crispness.
- Cornmeal: Adds a delightful gritty texture that makes each bite extra crunchy.
- Buttermilk: Tenderizes the coating and helps it stick beautifully to the pickles.
- Pickle chips (dill or bread-and-butter): Choose your favorite for that signature tangy flavor and juicy center.
- Paprika: A smoky, slightly sweet seasoning that amps up the flavor and deepens the color.
- Garlic powder: Adds a subtle savory note that rounds out the seasoning perfectly.
- Oil for frying (vegetable or peanut): Essential for achieving that golden, crispy finish without overpowering the taste.
How to Make Southern Fried Pickles Recipe
Step 1: Prep the Pickles
Start by draining your pickle chips thoroughly to prevent soggy crusts. Pat them dry with paper towels to remove any excess moisture, which is key to getting that perfect crisp exterior.
Step 2: Set Up Your Dredging Stations
Create three bowls for an easy, foolproof coating process: one with seasoned flour combining flour, paprika, and garlic powder; another with buttermilk; and the last with a mixture of flour and cornmeal. This setup ensures even coating and maximum crunch.
Step 3: Coat the Pickles
Dip each pickle chip first into the seasoned flour, then into the creamy buttermilk, and finally into the flour-cornmeal mixture. This triple coating builds that classic crispy crust that makes the Southern Fried Pickles Recipe so irresistible.
Step 4: Heat and Fry
Heat your oil in a deep pot to 350°F (175°C) — the perfect frying temperature to cook the pickles quickly and evenly. Fry the coated pickles in batches for about 3-4 minutes until they turn a beautiful golden brown.
Step 5: Drain and Drain
Use a slotted spoon to carefully remove the pickles from the oil and let them drain on paper towels. This simple step ensures no excess oil dampens your crispy coating.
How to Serve Southern Fried Pickles Recipe
Garnishes
Sprinkle your Southern Fried Pickles with a little flaky sea salt or freshly ground black pepper right after frying for an extra flavor boost. A side of zesty ranch or spicy aioli dip makes every bite even more delightful.
Side Dishes
These fried pickles shine as a star appetizer or snack but also pair wonderfully with classic Southern sides like creamy coleslaw, tangy barbecue baked beans, or even a fresh garden salad to balance all the crispy goodness.
Creative Ways to Present
For a fun twist, serve your Southern Fried Pickles on skewers or as part of a Southern-themed appetizer platter alongside deviled eggs, mini sliders, and sweet tea. They also make a fantastic crunchy topping on burgers or sandwiches for an unexpected burst of flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and it’s hard not to!), place them in an airtight container lined with paper towels to absorb moisture. Store in the refrigerator for up to 2 days to keep them from getting soggy.
Freezing
While Southern Fried Pickles are best enjoyed fresh, you can freeze them after frying by placing them on a parchment-lined tray and flash freezing before transferring to a freezer bag. This helps maintain their crispness until you’re ready to reheat.
Reheating
To bring back that glorious crunch, reheat leftover or frozen fried pickles in a hot oven or air fryer rather than the microwave. This method crisps up the coating beautifully without drying out the pickles inside.
FAQs
Can I use regular pickles instead of pickle chips?
Regular pickle slices can work, but they’re thinner and may be trickier to coat evenly. Using pickle chips is ideal as their size and shape hold up better during frying.
What type of oil is best for frying Southern Fried Pickles Recipe?
Vegetable or peanut oil with a high smoke point is best for frying since they tolerate high heat without breaking down, keeping the pickles crisp and flavorful.
Can I bake these fried pickles instead of frying?
You could bake them for a healthier alternative. However, frying gives that signature crispiness and color that baking usually can’t fully replicate.
How spicy is this Southern Fried Pickles Recipe?
This recipe is more on the savory and tangy side, but you can spice it up by adding cayenne pepper or hot paprika to the flour mixture if you love a little heat.
What’s the best dip to serve with fried pickles?
Classic ranch dressing, spicy remoulade, or even a creamy garlic aioli complement the tangy crunch perfectly and are popular dipping choices.
Final Thoughts
This Southern Fried Pickles Recipe is a shining example of how simple ingredients and straightforward techniques come together to make magic happen in your kitchen. Whether you’re new to Southern cooking or a longtime fan, these crispy, flavorful pickles will have you coming back for more. So, gather your ingredients, invite some friends over, and get ready to enjoy one seriously delicious treat!
Print
Southern Fried Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Description
Southern Fried Pickles are a classic Southern snack featuring tangy pickle chips coated in a crispy seasoned batter and deep-fried to golden perfection. This easy-to-make appetizer is perfect for parties or a flavorful snack anytime.
Ingredients
Pickle Preparation
- 2 cups pickle chips (dill or bread-and-butter)
Batter and Coating
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 cup buttermilk
- 1 tsp paprika
- 1 tsp garlic powder
Frying
- Oil for frying (vegetable or peanut oil, enough for deep frying)
Instructions
- Prepare the Pickles: Drain the pickle chips thoroughly and pat them dry using paper towels to remove excess moisture, which helps the coating stick better and oil from spattering during frying.
- Set Up Coating Stations: Arrange three separate bowls: one with seasoned flour (combine all-purpose flour, paprika, and garlic powder), one with buttermilk, and the last with a mixture of all-purpose flour and cornmeal.
- Coat the Pickles: Dip each pickle chip first into the seasoned flour mixture, ensuring a light but even coating. Then dip each one into the buttermilk bowl to moisten, followed immediately by coating in the flour-cornmeal mixture for a crispy texture.
- Heat the Oil: Pour enough oil into a deep pot and heat it to 350°F (175°C) for proper frying temperature. Use a thermometer to maintain consistent heat throughout frying.
- Fry the Pickles: Carefully place the coated pickle chips into the hot oil in batches to avoid overcrowding. Fry them for about 3-4 minutes or until they turn golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the fried pickles from the oil and place them on paper towels to drain excess oil. Serve warm for best taste and crispiness.
Notes
- Patting the pickles dry is essential to prevent the batter from slipping off during frying.
- Maintaining the oil at the correct temperature ensures a crispy coating without excess oil absorption.
- You can serve these fried pickles with ranch dressing or your favorite dipping sauce.
- Use peanut oil for a higher smoke point if you are frying multiple batches.
