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.
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 dining establishments and we don’t need very much of an excuse to order them when we eat out. To make them at home, this recipe begins with a simple breading that combines flour and cornmeal adding a kick with Cajun seasoning which pairs beautifully with the creole dipping sauce. How to make Southern Fried Pickles: (Scroll down for full printable recipe.)
- Dill Pickles – Remove pickles from brine and pat dry with paper towels.
- Breading – Use a whisk to sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
- Wet Ingredients – In a separate bowl, whisk together the buttermilk and eggs.
- Dredging Station – Toss pickle chips with 1/4 cup of the dry seasoned flour-cornmeal mixture.
- Egg Wash – Dip the flour coated pickle slices into buttermilk egg wash then back into the dry breading.
- Fry – Heat 5-inches of oil in a deep 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 from Oil – Remove with a slotted spoon to paper towel lined sheet pan to drain. Seasoning lightly with salt or additional Creole seasoning immediately. Repeat cooking process cooking the pickles in batches.
- Creole Sauce – Place all of the dipping sauce ingredients into a stand blender and pulse until combined. Chill thoroughly for at least 2 hours or overnight prior to serving with hot pickles.
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.
- Kitchen tools you’ll need: Dutch oven or deep pot fitted with a fry thermometer, measuring cups and spoons, shallow bowls, paper towels and sheet pans.
- 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.
- Make the Creole Sauce ahead of time. 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.
- More dipping 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.
- Store leftovers chilled in the refrigerator for up to 3 days.
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:
- Sweet Corn and Crab Puffs are addictive.
- Fried Onion Strings with Creamy Sriracha Dipping Sauce can be served as a side dish or piled high on a burger.
- Baked Layered Tex Mex Dip is delicious served straight from the oven.
- Make and serve these Honey Teriyaki Little Smokies.
- Serve my Southern Pimento Cheese with crackers, on bread, with celery or fritos for snacking.
- Cheesy Dijon Sausage Cups are made with wonton wrappers.
- Dill Pickle Dip from Noble Pig.
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Helpful Kitchen Items:
Fried Pickles Recipe (with a Creole Dipping Sauce)
- 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 the brine from the pickles and pat dry with paper towels.
- Breading: In a large bowl use a whisk to sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
- In a separate bowl, whisk together the buttermilk and eggs.
- Dredging Station: 1st Step Toss pickle chips with 1/4 cup of the dry seasoned flour-cornmeal mixture. 2nd Step Dip the flour coated pickle slices into buttermilk egg wash. 3rd Step Dip pickles back into the dry breading.
- 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 so they won't clump together. 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 your favorite dipping sauce or Creole dipping sauce on the side.
- Prepare Creole Sauce: Place the mayonnaise, chili sauce, green onions, roasted red bell peppers, garlic, lemon juice, Cajun or Creole seasoning and wasabi into a blender or food processor and pulse until combined. Chill thoroughly for at least 2 hours or overnight prior to serving. (Yield: approximately 1 1/2 cups)