Fried Pickle

Introduction

Fried pickles are crispy, tangy, and ready in under 30 minutes from start to finish. The milk mixture creates a tender coating that crisps up beautifully in hot oil, while the pickles stay juicy inside. Serve them as an appetizer, snack, or side dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8

Ingredients

Milk mixture

• 1 cup milk
• 1 egg, beaten
• 1 tbsp flour
• 1 tbsp Worcestershire sauce
• 6 drops hot sauce

Flour mixture

• 3½ cup flour
• ¾ tsp salt
• ¾ tsp pepper

Other ingredients

• 1 qt sliced dill pickles
• Dried dill (optional)
• Vegetable oil for deep frying
• 1 qt sliced dill pickles
• Dried dill (optional)
• Vegetable oil for deep frying

Instructions

1. Combine the ingredients for the milk mixture, stirring well. Set aside.
2. Combine ingredients for the flour mixture, stirring well.
3. Dip pickles in milk mixture and dredge in flour mixture. Repeat process.
4. Deep fry in oil heated to 350 °F until pickles float to surface and are golden brown. Drain on paper towels.
5. Sprinkle with dried dill to your liking.

Variations

Add cayenne to the flour mixture: Mix ½ to 1 tsp cayenne into the flour blend for a spiced heat that builds as you eat.

Use buttermilk instead of milk: Buttermilk creates a slightly tangier, more tender coating and adds subtle richness.

Double-coat for extra crunch: After the first dredge, dip the floured pickle back into the milk mixture and coat with flour again for a thicker, crunchier crust.

Season the milk mixture: Stir ½ tsp garlic powder and ½ tsp paprika into the milk mixture to build flavor into every layer.

Shallow fry instead of deep fry: Heat ½ inch of oil in a shallow pan to 350 °F and fry pickles for 2–3 minutes per side, turning once, for a less oil-intensive version.

Tips for Success

Drain the pickles well before coating: Pat the pickle slices dry with paper towels so excess moisture doesn’t prevent the coating from adhering and crisping properly.

Keep the oil at temperature: Use a thermometer to confirm the oil stays at 350 °F. If it’s too cool, pickles absorb oil and turn soggy; if it’s too hot, the outside burns before the coating cooks through.

Work in batches: Don’t overcrowd the pan. Fry 6–8 pickles at a time so the oil temperature holds steady and each piece crisps evenly.

Watch for the float: Pickles are done the moment they bob to the surface and turn golden brown—this typically takes 2–3 minutes. Don’t walk away once they’re in the oil.

Serve immediately: Fried pickles are best eaten within 10 minutes of draining. They soften quickly as they cool, so get them to the table while the coating is still crisp.

Storage and Reheating

To reheat, spread them on a baking sheet and warm in a 350 °F oven for 5–7 minutes until the coating re-crisps slightly. Microwaving will make them soggy and is not recommended.

For best results, make only as much as you plan to eat fresh.

FAQ

Can I prep the pickle slices ahead of time?

Yes. Slice and drain the pickles up to 4 hours before frying. Keep them on paper towels in a sealed container in the fridge to prevent them from absorbing excess moisture.

What oil should I use?

Vegetable oil, canola oil, or peanut oil all work well. Avoid olive oil, which has a low smoke point. Choose a neutral oil so the pickles and seasonings take center stage.

Why are my pickles still soggy after frying?

Either the oil wasn’t hot enough (aim for 350 °F), you left them in too long, or the pickles weren’t dried before coating. Each of these traps moisture inside the crust instead of sealing it.

Can I use dill pickle spears instead of slices?

Yes, but increase the frying time to 4–5 minutes so the coating crisps and the pickle heats through. Spears are thicker, so they need longer in the oil.