Crunchy Southern Fried Pickles Recipe
If you’re longing for a quick, crowd-pleasing snack that packs both salty tang and shattering crunch, these Crunchy Southern Fried Pickles are a must-try. Picture this: tart dill pickle chips drenched in creamy buttermilk, coated in a boldly seasoned flour and cornmeal crust, then fried to irresistible crispness. This recipe transforms everyday pickles into something truly addictive, loved by everyone from kids to game-day snackers. With just a handful of pantry staples and a few simple steps, you’ll have a mound of golden, crunchy goodness ready to dunk into cool ranch dressing. Get ready to discover why Crunchy Southern Fried Pickles deserve a permanent spot in your snack rotation!
Ingredients You’ll Need
The beauty of Crunchy Southern Fried Pickles lies in the simplicity of the ingredients—each one plays a vital role in building layers of flavor and texture. From the zingy pickles to the hearty cornmeal, these basics come together to create a snacking masterpiece.
- Dill pickle chips (1 16-ounce jar): Choose chips for optimal surface area (and crunch); pat them dry to help the coating stick.
- Buttermilk (1 cup): The secret soak tenderizes the pickles and infuses tangy flavor while ensuring the coating sticks.
- All-purpose flour (1 cup): Forms the base of the crust, locking in juiciness and helping everything adhere.
- Paprika (1 teaspoon): Adds color and subtle smokiness that sets southern fried pickles apart.
- Garlic powder (1/2 teaspoon): Delivers aromatic backbone to the breading for that craveable, savory punch.
- Cayenne pepper (1/2 teaspoon): A warming kick that amps up flavor without overwhelming the palate.
- Salt (1 teaspoon): Essential for seasoning the crust and bringing out the pickles’ brightness.
- Black pepper (1/2 teaspoon): Lends gentle heat and complexity to the flour mix.
- Egg (1 large): Helps bind the coating, making each bite crisp and cohesive.
- Cornmeal (1 cup): The ultimate crunch factor; gives you that signature southern-style texture.
- Vegetable oil (for frying): Use a neutral oil for deep golden crunch without added flavor.
- Ranch dressing (for serving): The classic cool and creamy dip, balancing out the zesty, spicy pickles.
How to Make Crunchy Southern Fried Pickles
Step 1: Prep the Pickles
Start by draining the dill pickle chips from the jar, laying them out on a layer of paper towels, and gently patting them dry. This little step makes a big difference: if the pickles are too wet, the batter will slide right off, so be sure to blot away the extra moisture for the crispest results. Once dry, transfer the pickles to a bowl and pour the buttermilk over them, ensuring every chip is completely submerged. Let them soak for 15 minutes, which gives the coating something extra creamy to cling to and infuses them with that signature Southern tang.
Step 2: Set Up Your Breading Stations
While your pickles marinate, prepare the breading assembly line. In your first shallow dish, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper—don’t skimp on the spices; they’re what makes these Crunchy Southern Fried Pickles sing! In a second bowl, beat your egg until it’s nice and frothy. In the third bowl, pour in the cornmeal; this is the step that guarantees that craveable crunch.
Step 3: Dredge, Dip, and Coat
When you’re ready to fry, shake any excess buttermilk from each pickle chip, then coat it first in the seasoned flour mixture. Next, dip it into the beaten egg to encourage the cornmeal to cling on firmly. Finally, press each pickle into the cornmeal so it’s totally covered—don’t be shy! To really up the crunch, you can double-dip: repeat the flour and cornmeal steps for an extra-thick crust.
Step 4: Fry to Crispy Perfection
Heat about an inch of vegetable oil in a deep skillet to 350°F (175°C)—a thermometer is your best friend here for ensuring even coloring and maximum crunch. Fry the pickles in batches, laying them carefully into the hot oil with plenty of space so they brown evenly. Each side takes about 2 to 3 minutes to reach golden, crispy bliss. Don’t walk away: these pickles fry up fast! Use a slotted spoon to remove the finished chips and let them drain on paper towels to wick away excess oil while staying shatteringly crisp.
Step 5: Serve and Savor
Pile your fresh-fried pickles onto a serving platter and serve immediately—there’s no better way to enjoy Crunchy Southern Fried Pickles than piping hot, with cool ranch dressing for dipping. Watch as everyone flocks to grab a handful before they disappear!
How to Serve Crunchy Southern Fried Pickles
Garnishes
For extra flair, sprinkle your hot pickles with a pinch of flaky sea salt and a dusting of smoked paprika as soon as they come out of the oil. Fresh chopped chives or parsley bring color and a touch of freshness that contrasts beautifully with the rich, crunchy coating. If you want a spicy twist, scatter on a handful of sliced jalapeños or a drizzle of hot sauce alongside your ranch dip.
Side Dishes
Crunchy Southern Fried Pickles are the ultimate starter for a backyard BBQ or game day, but they love sharing the plate with other Southern classics, too. Pair them with creamy coleslaw, spicy fried chicken, or loaded potato skins for a true comfort food spread. Want a lighter touch? Serve them with a fresh garden salad or crisp veggie sticks to balance the richness.
Creative Ways to Present
For party flair, stack the fried pickles on a board with little cups of ranch, blue cheese dip, or smoky ketchup for dunking. Slide a few pickles onto mini skewers for an easy-to-grab appetizer, or bundle them in parchment cones for a retro snack shack look. Hosting a cookout? Set up a DIY pickle bar with extra seasonings and unexpected dips to let everyone customize their bites.
Make Ahead and Storage
Storing Leftovers
If you somehow have any Crunchy Southern Fried Pickles left (they disappear fast!), store them in a single layer in an airtight container lined with paper towels. Keep them in the refrigerator, where they’ll stay fresh and flavorful for up to two days. Avoid stacking them so the crust stays as crispy as possible.
Freezing
Yes, you can freeze homemade fried pickles! Arrange completely cooled pickles in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll hold up for about a month—just be sure to reheat them straight from frozen for best texture. Keep in mind, while they’ll still be tasty, nothing matches the just-fried crunch.
Reheating
To revive leftover Crunchy Southern Fried Pickles, pop them in a 400°F (200°C) oven or air fryer for 5 to 8 minutes until hot and crisp. Skip the microwave, as it can make them soggy. Give them breathing room on a baking sheet or rack so they re-crisp all over, and they’ll be nearly as good as when freshly fried!
FAQs
Can I use whole pickles or spears instead of chips?
You absolutely can, but keep in mind that thicker pickles take longer to cook and may not get as crisp as chips. For the classic Crunchy Southern Fried Pickles experience, chips offer the best crunch-to-pickle ratio.
Is there a gluten-free way to make these pickles?
Yes! Swap the all-purpose flour for your favorite gluten-free blend and use certified gluten-free cornmeal. Double-check your ranch dressing just to be sure, and you’re all set for a celiac-friendly treat.
What oil is best for frying?
Vegetable oil, canola, or peanut oil all work great for frying due to their high smoke points and neutral flavors. Avoid olive oil, as it can impart an unexpected taste and doesn’t hold up as well at frying temperatures.
Can I make Crunchy Southern Fried Pickles in an air fryer?
Definitely! After breading, spray your pickles with oil and air fry at 400°F (200°C) for 8 to 10 minutes, turning halfway through. You’ll trade some deep-fried richness for a lighter crunch, but every bite is still packed with flavor.
How do I prevent soggy pickles?
The key is drying the pickles thoroughly before breading and not overcrowding the pan when frying. Serving immediately, or reheating in an oven or air fryer, helps keep that glorious crunch intact.
Final Thoughts
If you’ve never tasted the magic of homemade Crunchy Southern Fried Pickles, now’s the perfect time to jump in. This recipe turns your favorite pickle chips into a perfectly crispy, tangy, and totally irresistible snack everyone will love. Try them out, make them your own, and guarantee there won’t be a single crumb left on the platter!
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Crunchy Southern Fried Pickles Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Crunchy Southern Fried Pickles are a delightful twist on a classic snack. Tangy dill pickles are coated in a flavorful mixture, fried to a perfect crisp, and served with creamy ranch dressing.
Ingredients
Ingredients:
- 1 (16-ounce) jar dill pickle chips, drained and patted dry
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 cup cornmeal
- vegetable oil for frying
- ranch dressing for serving
Instructions
- Soak Pickles: Place pickle chips in a bowl and cover with buttermilk; let soak for 15 minutes.
- Prepare Coating: In a shallow dish, whisk together flour, paprika, garlic powder, cayenne, salt, and black pepper.
- Coat Pickles: Dredge pickles in flour mixture, dip in beaten egg, then coat in cornmeal.
- Fry Pickles: Heat vegetable oil in a skillet, fry pickles in batches until golden and crispy.
- Serve: Drain fried pickles on paper towels and serve hot with ranch dressing.
Notes
- For extra crunch, double-dip the pickles by repeating the flour and cornmeal coating.
- You can also use panko breadcrumbs instead of cornmeal.
- Air-fryer variation: Spray coated pickles with cooking spray and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: about 8–10 pickle chips
- Calories: 210
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
