Fried Pickles with Creamy Dipping Sauce Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Prepare flour mixture: In a large resealable plastic bag, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- Prepare buttermilk mixture: In a shallow small bowl, whisk together the buttermilk and egg until blended.
- 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.
- 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.
- Repeat: Continue the coating and frying process with the remaining pickle slices until all are cooked.
- 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
