The Southern Fried Pickles Recipe is a crispy, tangy delight that takes humble pickle chips and transforms them into an irresistible snack or appetizer that everyone will rave about. This classic Southern treat boasts a perfect crunch from the seasoned coating and a delightful burst of pickle flavor inside, making it a fantastic finger food that’s both simple and impressively flavorful. Whether you’re serving them at a casual get-together or just craving that satisfying snack, these golden fried pickles bring comfort and excitement to every bite.
Ingredients You’ll Need
Every ingredient in this Southern Fried Pickles Recipe plays a role in creating that crave-worthy crunch and savory tang. These essentials work together to build layers of flavor and texture that make the dish truly special.
- 1 cup all-purpose flour: Acts as the base for your seasoned coating, giving structure and crispiness.
- 1/2 cup cornmeal: Adds a delightful grainy crunch that contrasts beautifully with the tender pickle inside.
- 1 cup buttermilk: Provides moisture and helps the coating stick while adding a subtle tanginess.
- 2 cups pickle chips (dill or bread-and-butter): The star of the show, bringing that classic briny punch.
- 1 tsp paprika: Infuses a mild smoky flavor and a lovely warm color to the coating.
- 1 tsp garlic powder: Delivers a savory, aromatic depth that balances the tangy pickles.
- Oil for frying (vegetable or peanut): Preferred for its neutral flavor and high smoke point, essential for perfect frying.
How to Make Southern Fried Pickles Recipe
Step 1: Prep Your Pickles
Start by draining your pickle chips thoroughly so they won’t make the coating soggy. Pat them dry with paper towels—this simple step ensures your final bite stays wonderfully crisp without excess moisture weighing it down.
Step 2: Set Up Your Dredging Stations
Arrange three bowls to keep things organized: one with seasoned flour (all-purpose flour combined with paprika and garlic powder), another with buttermilk, and the final bowl with a mixture of flour and cornmeal. This setup will make the dipping process smooth and consistent.
Step 3: Coat the Pickles
Dip each pickle chip first into the seasoned flour, coating it completely. Next, submerge it into the creamy buttermilk, allowing it to soak just enough, then transfer it to the flour-cornmeal mix for a final, crunchy coat. This triple-layer technique is key to that signature Southern Fried Pickles Recipe crunch.
Step 4: Heat the Oil
Heat your oil in a deep pot or fryer to 350°F (175°C). Maintaining that perfect temperature is crucial to achieving a golden crust without greasy pickles.
Step 5: Fry Until Golden
Working in batches to avoid overcrowding, fry the coated pickles for about 3-4 minutes until they turn a gorgeous golden brown. Use a slotted spoon to remove them, placing the fried pickles on paper towels for draining excess oil. Your crispy Southern Fried Pickles Recipe is now ready!
How to Serve Southern Fried Pickles Recipe
Garnishes
To elevate your Southern Fried Pickles Recipe, sprinkle them with a pinch of flaky sea salt or some finely chopped fresh herbs like parsley or chives. A dash of paprika on top can add a beautiful color contrast and a hint of extra warmth that invites everyone to dive in.
Side Dishes
These fried pickles shine when paired with creamy dipping sauces such as ranch, spicy aioli, or a tangy remoulade, which perfectly complement the tangy pickle inside. Serve alongside classic Southern fare like coleslaw, baked beans, or grilled meats to create a truly satisfying spread.
Creative Ways to Present
For a party or casual snack, serve your Southern Fried Pickles Recipe on a rustic wooden board with small bowls of various dipping sauces. You can also skewer several pickles for a fun, easy-to-handle presentation that’s both playful and practical, perfect for sharing with friends.
Make Ahead and Storage
Storing Leftovers
Let any leftover fried pickles cool completely before storing them in an airtight container in the refrigerator. They’re best enjoyed within 1 to 2 days, as the crispy texture can start to soften over time.
Freezing
If you want to save some for later, place unfried coated pickle chips on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them into a freezer-safe bag or container. This method helps maintain their shape and crispiness when fried fresh later.
Reheating
To revive your Southern Fried Pickles Recipe leftovers, avoid the microwave as it can make them soggy. Instead, reheat in a preheated oven at 375°F (190°C) for about 5-7 minutes or use an air fryer for a few minutes to restore that delicious crunch.
FAQs
Can I use a different type of pickle for this recipe?
Absolutely! Dill and bread-and-butter pickles are both fantastic choices, but feel free to experiment with spicy pickles or larger slices for varied flavor and texture.
Is there a vegetarian or vegan alternative for this Southern Fried Pickles Recipe?
Yes! You can substitute buttermilk with a plant-based milk mixed with a splash of lemon juice or vinegar, and use a vegan-friendly coating mixture. Just ensure your oil is suitable for vegan cooking as well.
What’s the best oil for frying these pickles?
Vegetable and peanut oil are preferred due to their high smoke points and neutral flavor, which ensure crispy, non-greasy pickles every time.
Can I bake Southern Fried Pickles instead of frying?
While frying delivers the classic crunch and flavor, you can bake them in a preheated oven at 425°F (220°C) on a greased rack for about 20 minutes, flipping halfway through for a lighter version.
How do I keep the pickles crispy if making for a party?
Fry them just before serving and keep in a warm oven (around 200°F or 95°C) on a wire rack to prevent sogginess. Serve with dipping sauces on the side for maximum freshness.
Final Thoughts
This Southern Fried Pickles Recipe captures the essence of Southern hospitality with its addictive crunch and bright pickle tang, making it a guaranteed crowd-pleaser. Once you try making them at home, you’ll understand why they’re a beloved classic. Grab your pickles and get frying — your taste buds are in for a joyful ride!
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
Crispy and tangy Southern Fried Pickles are a beloved snack featuring dill or bread-and-butter pickle chips coated in a seasoned flour and cornmeal batter, then deep-fried until golden brown. Perfect as an appetizer or side, these crunchy delights offer a delicious balance of sour, salty, and savory flavors with a satisfying crunch in every bite.
Ingredients
Coating Mix
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
Additional Coating
- 1/2 cup cornmeal
- 1 cup buttermilk
Main Ingredient
- 2 cups pickle chips (dill or bread-and-butter)
Frying
- Oil for frying (vegetable or peanut oil), enough for deep frying
Instructions
- Prepare Pickles: Drain the pickle chips thoroughly and pat them dry with paper towels to remove as much moisture as possible. This step ensures the coating adheres properly and the pickles fry up crisp.
- Set Up Coating Stations: Arrange three separate bowls: one with seasoned flour (combine all-purpose flour, paprika, and garlic powder), one with buttermilk, and a third with a mixture of all-purpose flour and cornmeal. This three-step coating technique creates a crunchy and flavorful crust.
- Coat the Pickles: Dip each pickle chip first into the seasoned flour mixture to lightly coat, then immerse it in the buttermilk to moisten, and finally dredge it in the flour-cornmeal mixture to fully cover. Ensure each piece is well-coated for the best texture.
- Heat Oil: Pour oil into a deep pot and heat it to 350°F (175°C). Maintaining the correct temperature is crucial for achieving a golden, crispy fry without absorbing excess oil.
- Fry Pickles: Fry the coated pickles in batches, avoiding overcrowding the pot, for about 3 to 4 minutes per batch, or until they turn a golden brown and crispy. Stir gently if needed to prevent sticking.
- Drain and Serve: Use a slotted spoon to remove the pickles from the hot oil and place them on paper towels to drain excess oil. Serve warm for the best taste and texture.
Notes
- Patting the pickles dry is essential to prevent the batter from sliding off during frying.
- Maintain the oil temperature between 350°F to 360°F to ensure even frying and crispiness.
- Do not overcrowd the fryer; fry in small batches to keep oil temperature steady.
- Use peanut or vegetable oil with a high smoke point for safe frying.
- Serve with ranch dressing or your favorite dipping sauce for extra flavor.
