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Fried Pickles Recipe

This Fried Pickles Recipe features a bonus homemade Creole sauce for dipping. Serve them fresh and hot for a restaurant favorite that you can make even better at home.

Fried Pickles With A Creole Dipping Sauce

Easy Fried Pickles Recipe

Which is better, breaded or battered fried pickles? While I enjoy fried dill pickles either way, my personal preference is to make these dill pickles with a crisp and crunchy breading as I demonstrate in this fried pickles  recipe. You can find them on the menu at many sports bars and steakhouses and when making them at home we’re usually watching a football game or a NASCAR race. The truth is, we don’t need very much of an excuse. To make this simple breading, I prefer to combine flour and cornmeal adding a kick with creole seasoning. It’s the perfect compliment to the creole dipping sauce and mighty tasty, too. See other game day appetizer and snack recipes here.

step by step images and ingredients to make Fried Dill Pickles with Creole Dipping Sauce

How to Make the Best Fried Pickles Recipe

Pickles are one of those bar and grill appetizers that we can’t ever get enough of. They’re an uber popular appetizer here in the South, too. You’ll find them in two basic categories (there are always exceptions) where dill pickle chips are either battered or breaded and then fried until crispy and golden. For this recipe, I include a flavorful homemade Creole sauce for dipping.

  • Ingredients you’ll need to make homemade Fried Pickles: Dill pickle chips, self rising flour, plain yellow cornmeal, Cajun or Creole seasoning, onion powder, garlic powder or granulated garlic, cumin, large eggs and buttermilk.
  • For the bonus Creole Dipping Sauce: Mayonnaise, chili sauce (i.e. Heinz or similar) garlic, roasted red peppers (jarred peppers) Cajun or Creole seasonings, lemon juice and wasabi paste or prepared horseradish. You could also use hot sauce in place of those for added heat.
  • Why self rising flour? The baking powder adds a crispness to the breading. If you don’t have it, to the same amount of all purpose flour add 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt.
  • For the best results, make the Creole dipping sauce in advance so the flavors have time to fully develop. Pop it into an airtight container and chill in the refrigerator one day in advance and store for up to 4 days total.
  • Other dip options for Fried Pickles: If you prefer other options, a cool Ranch Dip or Creamy Avocado Lime Ranch as well as copycat Chick-fil-a Sauce works beautifully, too. It’s party food to the max.
  • Fried Pickles are best make and served piping hot. Should you have an leftover, you can reheat them for a few minutes in an air fryer or on a sheet pan in a single layer in a preheated 375°F oven.

Fried Dill Pickles in a basket with dipping sauce

More Easy Appetizer Recipes to Make

Whether it’s game day or you’re entertaining friends and family tasty starters are always on the menu. More appetizer recipes you may also like to try:

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Fried Pickles Recipe (with a Creole dipping sauce)

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: fried-pickles-with-creole-dipping-sauce
Servings: 8 servings
Calories: 639kcal
Author: Melissa Sperka


  • For the pickles:
  • 1 32 oz jar dill pickle chips drain well and pat dry
  • 2 cup self-rising flour
  • 1/2 cup plain yellow cornmeal
  • 1 Tbsp Creole or Cajun seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 1/2 cup buttermilk
  • 2 large eggs beaten
  • peanut or vegetable oil for frying
  • Dipping sauce:
  • 1 cup mayonnaise
  • 1/3 cup chili sauce
  • 2 green onion whites only
  • 1 4 oz jar roasted red pepper well drained and pat dry
  • 2 clove garlic peeled
  • 1 Tbsp lemon juice
  • 1 1/2 tsp Creole or Cajun seasoning
  • 1/2 tsp wasabi paste or prepared horseradish [more or less to your taste]


  • Line a large baking sheet with paper towels. Set aside. Thoroughly drain pickles and pat dry. 
  • To make breading: In a large bowl, sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
  • In a separate bowl, whisk together the buttermilk and eggs.
  • To coat with breading: Toss pickle chips with 1/4 cup of dry seasoned flour-cornmeal mixture. Dip the flour coated pickle slices into buttermilk egg wash then back into the dry breading.
  • To cook: Heat 5-inches of oil in a heavy bottomed pot to 350°F. Maintain the oil temperature around 350-360°F while cooking for best the results.
  • Drop breaded pickles into the oil separately. Cook for about 2-3 minutes until golden on both sides, gently turning as needed.
  • Remove with a slotted spoon to paper towel lined baking sheet to drain. Seasoning lightly with salt or additional Creole seasoning immediately. Repeat process cooking in batches.
  • Serve with the Creole dipping sauce on the side.
  • To prepare the sauce in advance: Place all of the dipping sauce ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours or overnight prior to serving. (Yield: approximately 1 1/2 cups)


Serving: 1serving | Calories: 639kcal | Carbohydrates: 36g | Protein: 8g | Fat: 52g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 400mg | Potassium: 235mg | Fiber: 3g | Sugar: 5g | Vitamin A: 878IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!






  1. Hi Melissa:

    I recently subscribed to your site and I am thoroughly enjoying it. Is that a place on your site where the recipes can be saved?

    Thank you and congratulations on a site well done.

    1. Hi Bessie, welcome! I’m delighted you’re finding some recipes to enjoy. I actually do have a recipe box feature in production and when it’s ready to released, I’ll announce it so, stay tuned.Thanks so much for cooking with me, visit often.

  2. Thank you for the recipe! I’ll be making these the next time my daughter visits, we recently discovered fried pickles. And we are going to love the dipping sauce.

  3. I have never had fried pickles, and they sound delicious. What’s really apealing to me is that fabulous Creole dip. OMG, so up my alley. You know I’ll make any dish that has a dip- that’s why my nickname is Blondie Dip. Thanks again for another great recipe Melssa:)

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