Fried pickles have surged in popularity and for good reason. This simple, dependable recipe yields crisp, golden fried pickle slices with a tender, flavorful interior. It’s quick to prepare, great for sharing, and perfect as a snack, appetizer, or casual side. Follow the steps below for consistently excellent results and ideas for serving and storing your fried pickles.
Fried pickles are a classic finger food: crunchy, tangy and often irresistible. While many versions rely on a simple pancake-style batter, this approach balances a light, crisp coating with a batter that clings nicely to each slice. The Chicken broth in the batter adds a subtle savory note that complements the pickle’s tang.
Whether you’re serving these at a party or enjoying them at home, the technique is straightforward: drain and pat the pickle slices dry, dip them in batter, and fry in hot oil until golden brown. The result is a crunchy exterior and juicy, tangy center. Small tips below will help you get the best texture and flavor every time.
Can I add chili powder to give these a kick?
Absolutely. Adding chili powder, cayenne, or smoked paprika to the batter will add heat and depth. If you like spicy, mix a teaspoon (or to taste) of chili powder into the flour, or make a spicy mayo-based dip to pair with the fried pickles for an extra layer of flavor.
What type of dip should I serve with fried pickles?
There are many great dips to choose from. Classic Ranch dressing pairs perfectly with the tang; spicy mayonnaise, buffalo sauce, or a smoky chipotle aioli are excellent for those who like bold flavors. A simple garlic-yogurt dip or tartar sauce also complements the pickles’ acidity. Choose a dip that contrasts with the tang and enhances the crunchy coating.
How do I keep these fresh?
Store cooled fried pickles in an airtight container in the refrigerator. They will keep well for 2–3 days. Reheat on a baking sheet in a preheated oven or air fryer to help restore crispness rather than microwaving, which can make them soggy.
Can I freeze fried pickles?
Yes. Once the fried pickles are fully cooled, place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. Properly stored, they will keep for up to two months. Reheat from frozen in a hot oven or air fryer for best texture.
Ingredients
- 1 jar dill pickle slices
- 1 large egg, beaten
- ½ cup chicken broth
- 1 cup all-purpose flour
- Salt and pepper, to taste (optional)
- Oil for frying (vegetable, canola, or peanut oil)
How to make Fried Pickles
- Heat the oil: In a deep-sided skillet or heavy pot, add 2–3 inches of oil and heat over medium-high until it reaches about 350°F (175°C). If you don’t have a thermometer, test a small drop of batter: it should sizzle and rise slowly to the surface.
- Make the batter: In a bowl, whisk the beaten egg with the chicken broth. Gradually whisk in the flour until the batter is smooth. Season with a pinch of salt and pepper if desired. The batter should be thick enough to coat the pickles; if it’s too thin add more flour a tablespoon at a time, if too thick add a teaspoon of broth at a time.
- Prepare the pickles: Drain the pickle slices very well and pat them dry with paper towels. Excess moisture will prevent the batter from adhering and can cause oil splatter.
- Coat the pickles: Dip each pickle slice into the batter, allowing excess to drip off, then carefully lower it into the hot oil. Fry in batches to avoid overcrowding the pan, which lowers the oil temperature and produces soggy results.
- Fry until golden: Fry the pickle slices until golden brown on both sides, turning once. This usually takes 2–3 minutes per side depending on thickness and oil temperature.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Arrange on a serving plate around a bowl of dipping sauce. Serve hot for best texture and flavor.
Tips and variations
- For extra crunch, double-dip: dredge battered pickles briefly in flour or panko between batter dips.
- Add spices to the batter such as garlic powder, paprika, cayenne, or chili powder to customize the flavor.
- Swap the chicken broth for beer for a beer-batter style coating with more complexity.
- Use thick-cut pickle chips for a juicier center or hamburger-style slices for smaller, crispier bites.
Prep Time: about 10 minutes
Cook Time: about 5–10 minutes (depending on batch size)
Servings: 4
Notes
If you plan to prepare these for a crowd, keep finished batches warm in a single layer on a baking sheet in a 200°F (95°C) oven so they stay crisp without overcooking. Fried pickles are best served fresh but reheated in a hot oven or air fryer will restore much of the crunch. Experiment with dips and spices to make this easy recipe your own.
