If you love crunchy, salty snacks with a tangy kick, then you absolutely need to try this Southern Fried Pickles Recipe. These golden, crispy delights offer the perfect balance of zesty pickle flavor and a seasoned, crunchy coating that is simply irresistible. Whether you’re craving a fun appetizer for a gathering or a tasty treat to enjoy on a lazy afternoon, this recipe brings the heart of Southern comfort food right to your kitchen. Let me show you how to whip up these mouthwatering fried pickles that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of making Southern fried pickles lies in the simplicity and accessibility of the ingredients. Each one plays a vital role in creating that perfect crispy crust with a burst of flavor inside, so don’t overlook their importance.
- 1 cup all-purpose flour: This provides the sturdy base of the batter, helping the coating stick beautifully to the pickles.
- 1/2 cup cornmeal: Adds an extra crunch and a subtle nutty flavor that makes every bite texturally exciting.
- 1 cup buttermilk: Gives moisture and tang, which tenderizes the coating and pairs perfectly with the pickles’ flavor.
- 2 cups pickle chips (dill or bread-and-butter): The star of the dish, these add that unmistakable zesty, vinegary punch.
- 1 tsp paprika: Infuses a mild smoky warmth and vibrant color to the flour mixture.
- 1 tsp garlic powder: Enhances the savory notes of the batter, elevating the overall taste complexity.
- Oil for frying (vegetable or peanut): Choose a good frying oil to ensure a crisp, golden finish without overpowering flavors.
How to Make Southern Fried Pickles Recipe
Step 1: Prep Your Pickles
Start by draining the pickle chips thoroughly and patting them dry with paper towels. This step is crucial because any excess moisture can cause the batter to become soggy or the oil to splatter during frying, which nobody wants. Making sure your pickles are nicely dried will help the coating adhere perfectly and fry up to a beautiful crispness.
Step 2: Set Up Your Breading Stations
Next, get three shallow bowls ready: one with seasoned flour (all-purpose flour combined with paprika and garlic powder), another filled with buttermilk, and the last with an even mix of flour and cornmeal. This triple-dip process creates a robust, crispy crust that locks in the pickle’s juiciness while delivering incredible texture.
Step 3: Coat the Pickles
Dip each pickle chip first into the seasoned flour, which helps the batter stick better. Then dunk it in the buttermilk for moisture, followed by a roll in the flour and cornmeal mixture for that signature crunch. This layered coating method ensures every pickle chip is enveloped in a flavorful, golden shell once fried.
Step 4: Fry to Golden Perfection
Heat your oil in a deep pot to about 350°F (175°C), which is the ideal temperature for crisp frying without absorbing too much oil. Fry the pickles in small batches for about 3 to 4 minutes, or until they turn a gorgeous golden brown. Be sure not to overcrowd the pot, so each pickle cooks evenly and retains its crunch.
Step 5: Drain and Cool
Use a slotted spoon to remove the fried pickles from the oil and transfer them to a plate lined with paper towels. This step helps drain off any excess oil, keeping your pickles ultra-crisp and ready to enjoy.
How to Serve Southern Fried Pickles Recipe
Garnishes
Sprinkle a little flaky sea salt or smoked paprika right after frying for an added punch of flavor that complements the crispy coating. Fresh herbs like chopped parsley or dill can also brighten the plate and add a fresh contrast to the richness of the fried crust.
Side Dishes
Southern fried pickles are fantastic alongside creamy ranch or spicy aioli dips to cool down the bold flavors. For a fuller snack spread, pair them with crispy fries, coleslaw, or even a tangy pimento cheese spread for an authentic Southern tasting experience.
Creative Ways to Present
Serve these golden delights on a rustic wooden board with a variety of dipping sauces to impress guests. You can also stack them in a paper cone for a fun finger-food presentation at parties, or atop a fresh green salad for that wonderful contrast of crispy and fresh textures.
Make Ahead and Storage
Storing Leftovers
If you have leftover Southern fried pickles, store them in an airtight container in the refrigerator for up to two days. To keep them crisp as possible, place a paper towel in the container to absorb any excess moisture.
Freezing
While fried pickles are best enjoyed fresh, you can freeze uncooked, breaded pickles by laying them on a baking sheet in a single layer and freezing until firm. Transfer them to a freezer bag and fry directly from frozen when you’re ready to enjoy.
Reheating
To reheat leftovers, avoid the microwave which can make them soggy. Instead, pop them in a preheated oven or toaster oven at 375°F for about 5–7 minutes to bring back their crispiness without drying out the pickles inside.
FAQs
Can I use different types of pickles for this Southern Fried Pickles Recipe?
Absolutely! Dill pickles are classic, but bread-and-butter pickles offer a sweeter contrast that works just as well. Just make sure to drain and dry them thoroughly before coating and frying.
What type of oil is best for frying these pickles?
Vegetable oil or peanut oil are excellent choices because they handle high frying temperatures well and have a neutral flavor, letting the pickles’ seasoning shine through.
Is it possible to bake fried pickles instead of frying?
You can bake breaded pickles, but they may not get as crisp as when fried. For best results, spray them lightly with oil before baking and flip halfway through cooking at a high temperature around 425°F.
How long do Southern fried pickles keep their crispness?
They’re crispest right after frying. If stored, they will soften within a day or two, so it’s best to enjoy them fresh or reheat gently to revive some crispiness.
Can I add spices to customize the flavor?
Definitely! Mix in cayenne pepper for heat, smoked paprika for smokiness, or even a pinch of cumin for a subtle earthiness. This Southern Fried Pickles Recipe is very versatile and welcomes your personal touch.
Final Thoughts
There is something truly special about the crunch, tang, and warmth of these Southern fried pickles that makes them an unbeatable snack. They’re easy to prepare, wonderfully flavorful, and guaranteed to impress everyone at your table. Don’t hesitate with this Southern Fried Pickles Recipe—your next snack or party platter just found its new superstar.
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Southern Fried Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Description
Southern Fried Pickles are a classic Southern appetizer featuring crisp dill or bread-and-butter pickle chips coated in a seasoned flour and cornmeal batter, then fried to golden perfection. These tangy, crunchy snacks are perfect as an indulgent starter or party treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
Wet Ingredients
- 1 cup buttermilk
Main Ingredient
- 2 cups pickle chips (dill or bread-and-butter)
For Frying
- Oil for frying (vegetable or peanut)
Instructions
- Drain Pickles: Drain pickle chips thoroughly and pat them dry with paper towels to remove excess moisture, ensuring the coating will adhere well during frying.
- Prepare Bowls for Breading: Set up three bowls: one with seasoned flour (combine all-purpose flour, paprika, and garlic powder), a second with buttermilk, and a third with a mixture of all-purpose flour and cornmeal.
- Coat the Pickles: Dip each pickle chip first into the seasoned flour mixture, then into the buttermilk, and finally coat it in the flour-cornmeal mixture to create a thick, crispy crust.
- Heat Oil: Heat oil in a deep pot or fryer to 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
- Fry Pickles: Fry the coated pickles in batches, being careful not to overcrowd the pot, cooking them until they are golden brown and crispy, about 3-4 minutes per batch.
- Drain Excess Oil: Remove the fried pickles using a slotted spoon and place them on paper towels to drain any excess oil before serving hot.
Notes
- Use paper towels to pat pickles dry to prevent soggy coating.
- Maintain oil temperature around 350°F to ensure crispiness without greasiness.
- Fry in small batches to avoid lowering the oil temperature.
- Serve immediately for the best crunch.
- For a spicier version, add cayenne pepper to the flour mixture.
