Crispy Fried Pickles Recipe with Dipping Sauce

These homemade fried pickles are crisp and golden outside, tangy inside, and ready in about 25 minutes. Thoroughly drying the dill pickle chips and keeping the frying oil at 375°F helps the seasoned batter cling without becoming heavy or greasy.

The recipe makes approximately 20 to 25 fried pickle chips, or about four appetizer servings. Serve them immediately with the included creamy, spicy dipping sauce for the best crunch.

Jump to the fried pickles recipe

Why This Fried Pickles Recipe Works

• Remarkably crispy: Dry pickle slices and properly heated oil prevent a soft, slippery coating.
• Plenty of flavor: Cajun seasoning, Italian seasoning, and cayenne give the batter a savory kick.
• Quick to fry: Each batch needs only one to two minutes.
• Easy to adjust: You can reduce the cayenne for milder pickles or add more for extra heat.
• Party-friendly: One batch makes approximately 20 to 25 pickle chips, perfect for four appetizer servings.

Homemade Fried Pickles Recipe

• Prep time: 15 minutes
• Cook time: 8 to 10 minutes total
• Total time: Approximately 25 minutes
• Yield: 20 to 25 fried pickle chips
• Serving size: Approximately 5 to 6 pickle chips
• Servings: 4 appetizer servings

Ingredients

For the fried pickles

• 2 cups sliced dill pickle chips, well drained
• 1/2 cup all-purpose flour
• 1 3/4 teaspoons Cajun seasoning
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 cup cold water, plus 1 to 2 tablespoons if needed
• Shortening, vegetable oil, canola oil, or peanut oil for frying, enough to reach 1 inch deep in the pot

For the dipping sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons hot sauce, or to taste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

How to Make Fried Pickles

1. Make the dipping sauce: Stir the mayonnaise, ketchup, hot sauce, Worcestershire sauce, garlic powder, and black pepper together in a small bowl. Cover and refrigerate while preparing the pickles.
2. Heat the frying oil: Pour enough shortening or oil into a heavy-bottomed pot to reach a depth of 1 inch. Heat over medium-high heat until a deep-fry thermometer registers 375°F.
3. Dry the pickles: Spread the drained pickle chips between layers of paper towels. Pat them thoroughly dry so the batter will adhere.
4. Prepare the batter: Whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, and kosher salt together in a medium bowl. Gradually whisk in 1/2 cup cold water until the batter is smooth and thick enough to coat a pickle. Add another tablespoon or two of water only if necessary.
5. Coat the first batch: Add about one-quarter of the pickle chips to the batter and turn them until evenly coated.
6. Fry the pickles: Lift each pickle from the batter with a fork or slotted spoon, allowing excess batter to drip into the bowl. Carefully place the pickles in the hot oil without crowding the pot.
7. Cook until golden: Fry for one to two minutes, turning once if needed, until crisp and golden brown.
8. Drain: Remove the pickles with a spider strainer or slotted spoon. Transfer them to a wire rack set over a baking sheet or to a paper-towel-lined plate.
9. Repeat: Let the oil return to 375°F before coating and frying the next batch.
10. Serve immediately: Serve the fried pickles hot with the chilled dipping sauce.

Expert Tips for Crispy Fried Pickles

• Begin with cold pickles. Refrigerated pickle chips help the batter remain cool until it reaches the hot oil.
• Dry every surface. Pickle brine prevents batter from adhering and can cause dangerous oil splatter.
• Use a thermometer. Oil that is not hot enough produces greasy pickles. Oil that is too hot browns the coating before it becomes crisp.
• Fry small batches. Adding too many cold pickles at once lowers the oil temperature.
• Let excess batter drip away. A thin, even coating becomes crisper than a heavy layer of batter.
• Use a wire rack when possible. Air can circulate beneath the pickles instead of steam softening the bottom of the coating.
• Salt cautiously. Pickles and Cajun seasoning already contain sodium, so taste a fried pickle before adding finishing salt.

Troubleshooting Fried Pickles

Why is the batter sliding off?

The pickle chips probably retained too much brine. Drain them well, press them firmly between paper towels, and do not place them in the batter until the oil is ready.

Why are my fried pickles greasy?

The oil temperature likely dropped below 375°F. Fry fewer pickles at a time and allow the oil to return to temperature between batches.

Why is the batter too thick?

Whisk in cold water one tablespoon at a time. The batter should coat a pickle evenly but still drip slowly from a spoon.

Why is the batter too thin?

Add all-purpose flour one tablespoon at a time until the batter clings to the pickle without running off immediately.

Variations

• Mild fried pickles: Omit the cayenne and use a mild Cajun seasoning.
• Extra-spicy pickles: Add another 1/4 teaspoon cayenne or use spicy dill pickle chips.
• Bread-and-butter pickles: Substitute well-drained bread-and-butter pickle chips for a sweet-and-savory variation.
• Gluten-free fried pickles: Use a dependable cup-for-cup gluten-free flour blend and verify that the seasonings and Worcestershire sauce are gluten-free.
• Pickle spears: Spears can be used, but they must be dried especially well and may require an additional minute of frying.

Serving Suggestions

Fried pickles are best served straight from the fryer as an appetizer or salty snack. The creamy dipping sauce is included, but ranch dressing, spicy mayonnaise, barbecue sauce, or remoulade also work well.

For a larger party menu, add Red Lobster-inspired shrimp nachos or a warm bowl of Kraft Famous Queso Dip.

Storage and Reheating

Storage

Fried pickles taste best immediately, but leftovers can be refrigerated in an airtight container for up to two days. Allow them to cool before covering them so trapped steam does not make the coating even softer.

Reheating

Arrange the pickles in a single layer and reheat them in a 400°F oven for approximately five to eight minutes or in a 375°F air fryer for three to five minutes. Heat until hot and crisp. Avoid the microwave because it softens the coating.

Freezing

Freezing is not recommended because the pickles release moisture as they thaw, making it difficult to restore the original texture.

Make Ahead

The dipping sauce can be made up to three days ahead and refrigerated in a covered container. The pickles can be drained and refrigerated between paper towels for several hours. Mix the batter immediately before frying rather than storing prepared batter.

Frequently Asked Questions

What are the best pickles for fried pickles?

Cold dill pickle chips are the classic choice because their tangy flavor balances the rich fried coating. Choose sturdy, evenly sliced chips rather than very thin or soft pickles.

How do you keep batter from falling off fried pickles?

Drain and thoroughly dry the pickles before battering them. Keep the oil at 375°F and allow excess batter to drip away before carefully placing each pickle in the oil.

Can I use pickle spears instead of pickle chips?

Yes. Dry the spears thoroughly and fry them in small batches. Because spears are thicker, they may need an additional minute to become crisp and golden.

What oil is best for frying pickles?

Shortening, vegetable oil, canola oil, and peanut oil all work because they tolerate the 375°F frying temperature. Use enough to create a 1-inch depth in the pot.

Can I prepare fried pickles ahead of time?

Fried pickles should be cooked immediately before serving. You can make the sauce and drain the pickles ahead, but prepare the batter and fry the pickles shortly before eating.

Can I reheat leftover fried pickles?

Yes. Reheat them in a 400°F oven or a 375°F air fryer until hot and crisp. Do not microwave them because the coating will become soft.