Fried Pickles with Creamy Dipping Sauce Recipe

Introduction

Fried pickles are a crispy, tangy treat perfect for snacking or sharing. This recipe offers a crunchy coating with a flavorful dipping sauce that adds just the right amount of zest. Enjoy them warm for the best experience.

Ingredients

• 4 cups peanut or vegetable oil (for a 10” skillet)
• 2 cups dill pickles
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ cup buttermilk
• 1 egg, lightly beaten

Dipping Sauce:

• 6 tablespoons ranch dressing
• 4 teaspoons mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons dark brown sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon hot sauce (or to your taste)
• ½ teaspoon black pepper

Instructions

1. Step 1: Combine all dipping sauce ingredients in a bowl and stir until smooth. Refrigerate until ready to serve.
2. Step 2: Pour oil into a 10-inch heavy-bottomed skillet to a depth of about 1 inch. Heat to 375°F (190°C), monitoring with a candy thermometer. Maintain oil temperature between 360°F and 375°F during frying.
3. Step 3: Slice pickles crosswise into ¼ inch thick pieces if using whole pickles. Pat dry with paper towels.
4. Step 4: In a gallon-sized zip-top bag, mix flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
5. Step 5: In a shallow bowl, whisk together buttermilk and egg.
6. Step 6: Place 6 to 8 pickle slices into the flour mixture bag. Shake gently to coat. Dip pickles into the buttermilk mixture, then return to the flour bag and coat again.
7. Step 7: Fry coated pickles in hot oil until golden brown, about 90 seconds to 2 minutes. Remove with a slotted spoon and drain on paper towels.
8. Step 8: Repeat coating and frying until all pickles are cooked. Serve warm with dipping sauce.

Tips & Variations

• For extra crunch, double-coat the pickles by repeating the flour and buttermilk steps once more before frying.
• Try using sweet or bread-and-butter pickles for a different flavor twist.
• Cast iron skillets retain heat well and work great for frying.
• Adjust the cayenne and hot sauce to control the heat level of both the coating and the dipping sauce.

Storage

Store any leftover fried pickles in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F until crispy again. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pickles?

Yes, dill pickles are classic, but sweet or bread-and-butter pickles can add a different but delicious flavor.

What oil is best for frying pickles?

Peanut or vegetable oil with a high smoke point works best for frying to achieve a crispy crust without burning.

Fried Pickles with Creamy Dipping Sauce Recipe

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★★★★★

4.4 from 108 reviews

Crispy, golden fried pickles served with a tangy and creamy homemade dipping sauce. This classic appetizer features dill pickle slices double-coated in a seasoned flour mixture and buttermilk egg wash, then deep-fried to perfection using peanut or vegetable oil. Perfect for a party snack or a flavorful side dish.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Pickles

• 4 cups peanut or vegetable oil (for a 10” skillet)
• 2 cups dill pickles, sliced crosswise into ¼ inch slices
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ cup buttermilk
• 1 egg, lightly beaten

Dipping Sauce

• 6 tablespoons ranch dressing
• 4 teaspoons mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons dark brown sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon hot sauce, or to your taste
• ½ teaspoon black pepper

Instructions

1. Prepare the dipping sauce: In a bowl, combine ranch dressing, mayonnaise, ketchup, dark brown sugar, apple cider vinegar, hot sauce, and black pepper. Stir until smooth. Refrigerate until ready to serve.
2. Heat the oil: Pour oil into a 10-inch heavy-bottomed skillet to a depth of at least 1 inch. Attach a candy thermometer to the pan and heat oil over medium heat to 375°F, which should take about 10 minutes. Maintain oil temperature between 360 and 375°F during frying, avoiding boiling.
3. Dry the pickles: Slice dill pickles into ¼-inch rounds if not pre-sliced. Lay them on paper towels and pat dry to remove excess moisture, ensuring crispiness when fried.
4. Prepare flour mixture: In a large resealable plastic bag, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
5. Prepare buttermilk mixture: In a shallow small bowl, whisk together the buttermilk and egg until blended.
6. Coat the pickles: Place 6 to 8 pickle slices into the bag with the seasoned flour. Shake gently to coat evenly. Dip these coated pickles into the buttermilk and egg mixture, then return them to the flour mixture bag and coat again for a double coating.
7. Fry the pickles: Carefully place the coated pickles into the hot oil. Fry for 90 seconds to 2 minutes or until golden and crispy. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.
8. Repeat: Continue the coating and frying process with the remaining pickle slices until all are cooked.
9. Serve: Serve fried pickles warm with the prepared dipping sauce or enjoy them on their own as a crunchy, flavorful snack.

Notes

• Maintain oil temperature carefully to prevent soggy or greasy pickles.
• Patting the pickles dry is crucial for a crispy coating.
• You can adjust the cayenne pepper amount to control spiciness.
• Use a cast iron skillet if available for even heating.
• Serve immediately after frying for the best texture.

Keywords: fried pickles, crispy pickles, appetizer, snack, dipping sauce, fried snack, southern appetizer