Fried Dill Pickles

March 24, 2014 by Jackie Garvin 29 Comments

Regular dill pickles rank fairly low among my taste preferences. I much prefer sweet pickles. I do enjoy Fire and Ice Pickles which start out as store bought dill pickle chips and wind up being sweet and sour with a little bit of a kick. Another good way to eat dill pickle chips is to coat them in a seasoned flour blend, fry them crisp and serve with a dipping sauce. I use disposable bags for both steps of the breading process making clean up a breeze.

If you’re interested in an air fryer version, check out this recipe for Air Fryer Fried Pickles .

Fried Dill Pickles are well recognized as an appetizer but they make a suitable side dish, also. Think of them as an alternative to french fries or chips with sandwiches. Serve with a dipping sauce such as Ranch dressing or Comeback Sauce.

Fried Dill Pickles

yield: 4 side servings

Soak in buttermilk to help the breading cling. The dill chips fry up quickly, only takes a couple of minutes. Don’t get distracted while you’re cooking them. You’ll wind up with burned pickles and hurt feelings.

1 (16 ounce) jar dill pickle chips

1/2 cup buttermilk

3/4 cup all-purpose flour

1/4 cup cornmeal (not cornbread mix)

1 teaspoon Cajun seasoning(you may substitute your favorite store brand for homemade)

cooking oil for frying

Drain pickles. Add them to a quart size freezer bag along with buttermilk. Shake well.

In a separate quart size freezer bag, add flour, cornmeal and seasoning. Shake to mix.

Heat 2 inches of cooking oil to 350 degrees.

Remove half the pickles from the buttermilk soak and add them to the flour mixture. Shake well to coat.

When the oil is heated, add the breaded pickles and fry 2 minutes , stirring occasionally, until the coating is golden brown. Remove to a cooling rack to drain.

Taste for seasoning and sprinkle with kosher salt if desired. Repeat with remaining pickles.

Serve with Ranch dressing or Comeback Sauce. Ranch dressing is shown in the photo below.

Shared on Weekend Potluck.

Print Recipe Pin Recipe Rate this Recipe

5 from 2 votes

Ordinary jarred dill pickles chips are mixed with a seasoned cornmeal and flour mixture and deep fried.

Course: Appetizer

Cuisine: American, Southern

Keyword: fried dill pickles

Author: Jackie Garvin

Ingredients

1 16 ounce jar dill pickle chips
1/2 cup buttermilk
3/4 cup all-purpose flour
1/4 cup cornmeal not cornbread mix
1 teaspoon Cajun seasoning you may substitute your favorite store brand for homemade
cooking oil for frying

Instructions

Drain pickles. Add them to a quart size freezer bag along with buttermilk. Shake well.
In a separate quart size freezer bag, add flour, cornmeal and seasoning. Shake to mix.
Heat 2 inches of cooking oil to 350 degrees.
Remove half the pickles from the buttermilk soak and add them to the flour mixture. Shake well to coat.
When the oil is heated, add the breaded pickles and fry 2 minutes , stirring occasionally, until the coating is golden brown. Remove to a cooling rack to drain.
Taste for seasonings and sprinkle with kosher salt, if desired.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

More From Syrup And Biscuits!

Previous Post: « Homemade Cajun Seasoning

Next Post: 1-2-3-4 Cake with Coconut Sour Cream Filling »

Reader Interactions

ABOUT JACKIE

I’m Jackie Garvin, the personality behind the blog. Syrup and Biscuits is a Southern food blog that champions the best the South has to offer: simple food with modern and vintage recipes, beloved traditions, a focus on family and bountiful gratitude for many blessings. We love company and we're mighty happy you joined us. Read more...

Comments

janetfctc says
March 24, 2014 at 5:02 pm
We must be “Pickle Twins” lol. I also don’t care for regular dill, prefer sweet pickles or bread and butter, but have been known to eat wayyyyy too many fire and ice ones when I make them. I recently tried Sonics fried pickles on a whim and loved them but couldn’t find a recipe that I liked the sound of to recreate them. Yours sounds about perfect. 🙂
Reply
- Jackie Garvin says
  March 24, 2014 at 6:23 pm
  Oh, Janet! I hope they are just what you’re looking for! I haven’t had Sonic’s but I do believe the secret to good fried pickles is the right flour/cornmeal balance. Too much cornmeal is too gritty for this application but all flour isn’t right, either. It’s interesting how that whole thing works out. I meal my okra for frying with cornmeal only but that’s not the right texture for fried pickles. More flour than cornmeal is the right balance.
Maureen | org*smic Chef says
March 24, 2014 at 7:02 pm
I’ve been practicing saying fried dill pickles with a pronounced Southern accent and people here are laughing at me. 🙂
I’ve never tried these but I’m going to!
Reply
- Jackie Garvin says
  March 24, 2014 at 8:01 pm
  I find it amazing that Australians would laugh at anybody’s accent. 🙂
- Tina says
  October 9, 2014 at 8:21 am
  Frad deeel peeekools!! I live in NC and this is how some say it here!
- Jackie Garvin says
  October 9, 2014 at 9:55 am
  You got the phonetics just right!
Janet E says
March 24, 2014 at 8:41 pm
I had my first intro to fried dill pickles at a place on Hwy 65 in AR, called Pickles Gap. Oh so good, but they were spears. Will def try these out!!!!!!
Reply
- Jackie Garvin says
  March 24, 2014 at 8:50 pm
  See Also
  Perfecting French Bread
  Janet,
  I don’t care for the fried spears. They’re too “dill pickly” for my liking. Please try the chips and tell me what you think.
Jill says
March 24, 2014 at 9:50 pm
Thank you! Thank you!
Reply
- Jackie Garvin says
  March 26, 2014 at 9:18 am
  You’re welcome! You’re welcome! Enjoy. 🙂
grace says
March 26, 2014 at 12:23 pm
my boyfriend (who grew up in nj, of all places!) introduced me fried pickles and i’ll never look back–so good!
Reply
- Jackie Garvin says
  March 26, 2014 at 2:08 pm
  Grace,
  Sometimes knowledge comes from unexpected places. 🙂
Alison says
March 28, 2014 at 11:03 am
I found your site through pinterest. Went to print out above recipe. I love the cut/edit function on your print page, never saw it before, so cool 🙂
Reply
- Jackie Garvin says
  March 28, 2014 at 1:58 pm
  Alison,
  Welcome to Syrup and Biscuits! We’re sure glad you found us. Thank you for your comments on the PrintFriendly feature. It’s the best print plugin I’ve found.
  I hope you visit us again. We love company.
Sylvia Sellers says
April 28, 2014 at 2:52 am
I really enjoy your Syrup and Biscuits! It is second best to my Grandmother’s Syrup and Biscuits that I grew up eating daily. We had Blackburn’s syrup on the table and some Cane Patch Syrup also, I enjoyed poking a hole in my biscuit and pouring Blackburn’s syrup in it and eating it for a snack. I would sopp Cane Patch with my biscuit and eat good ‘ole smoked
sausages with it. Oh, those were the days! I didn’t want for nothing more, I had the best there was to eat. I enjoy your stories and your recipes.
Reply
- Jackie Garvin says
  April 28, 2014 at 9:20 am
  Hi Sylvia! Welcome to Syrup and Biscuits. We sure proud you found us tucked away in our little section of the world. I hope you visit us often. Thank you for your comment. I loved reading it.
Liz smith says
June 4, 2014 at 4:32 am
If you can find them try Wickles Pickles. Use your recipe to fry them. . They take fried pickles to another level of goodness!
Reply
- Jackie Garvin says
  June 4, 2014 at 9:44 am
  Liz,
  Oh, I know all about Wickles Pickles. I’m addicted to their pickled okra. 🙂
Lisa says
October 10, 2014 at 12:37 pm
Love fried dill pickles! Best with Comeback Sauce, though! 😉 Love your recipes!
Reply
- Jackie Garvin says
  October 10, 2014 at 12:43 pm
  Lisa,
  Comeback Sauce goes with EVERYTHING……except Cheerios. 🙂
paulette says
October 10, 2014 at 8:30 pm
Ok, I’am from S California and I’ve never heard of Comeback sauce? Please tell me!
Reply
paulette says
October 10, 2014 at 8:39 pm
OOOPS, I saw the recipe for Comeback sauce after I wrote the last comment. Is it kind of like a thousand island dressing?
Reply
- Jackie Garvin says
  October 10, 2014 at 8:43 pm
  Paulette,
  It’s similar to Thousand Island without pickle relish. It’s a little like the onion dipping sauce at Outback Steakhouse.
Pam Davis says
October 11, 2014 at 10:28 am
I think I’m going to try this with hot sweet pickle chips, just to see. This looks just right, regardless!
Reply
- Jackie Garvin says
  October 11, 2014 at 10:37 am
  Pam,
  That sounds delicious! You can use your favorite dill pickle in this recipe.
Bev Hurta says
October 13, 2014 at 9:21 pm
I had my first deep fried pickles last month & the dipping sauce was some kind of a dill sauce. It was out standing. It was at a Restarant called the winking lizard in mentor, Ohio. If you ever get a chance to go there, Please give them a try.
Reply
Brenda says
December 2, 2014 at 9:57 pm
The way we always made them at Sonic was: dill pickles in their own juice, dip in cracker meal then into the deep fryer and cook until golden brown. Sprinkle with salt and serve with ranch dressing or your choice of dipping sauce. Easy peasy!
Reply
mikelle says
January 16, 2019 at 2:42 am
wow, can’t wait to try homemade fried pickles…. i have scrolled to the bottom of your site and i cant stop drooling….. #AmazingChoices
Reply
- Jackie Garvin says
  January 22, 2019 at 6:24 am
  You’re so sweet. Thank you so much. ❤️

Fried Dill Pickles | Syrup and Biscuits (2024)

FAQs

How do you get breading to stick to pickles? ›

Dry the pickles well.

This is probably the most important step. Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well.

Explore More ›

What is fried pickle batter made of? ›

Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour. Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

See Details ›

Are deep fried pickles unhealthy? ›

While pickles are a high-sodium food item, the deep-fried pickle is significantly higher. One deep-fried pickle spear contains 1,220 milligrams of sodium, versus 210 milligrams in a regular spear. One deep-fried pickle gives you more than half of the daily recommended intake, which is 2,300 milligrams a day.

What is a sonic pickle fry? ›

The Sonic Pickle Fries are made from dill pickle spears cut into a French-fry shape. The pickles are coated in a light tempura batter and fried. The fried pickles are served with a side of ranch dressing for dunking.

Discover More ›

What happens if you eat too many fried pickles? ›

Eating too much sodium can cause your kidneys and liver to work harder. Also, the high blood pressure that often follows diets high in sodium puts even more stress on these organs. As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions.

Explore More ›

Is it okay to eat a pickle every day? ›

If you're on a low-sodium diet, pickles should not be consumed on a regular basis, says Zumpano. People with high blood pressure, heart failure, or kidney or liver disease should only enjoy pickles as a once-in-a-while treat, says Largeman-Roth. Always talk to your doctor if you have concerns.

Read On ›

Is it good to eat pickles before bed? ›

Pickles. Pickles won't technically help you fall asleep, but the probiotics in naturally-fermented pickles (my favorite is the Bubbies brand) can help to increase your levels of good gut bugs, thus improving your digestion.

Discover More ›

How do you make breading stick to food? ›

Once you have all of the food coated, you will want to place in the refrigerator for about 15 minutes. Chilling the breaded food helps the breading really take hold, making the flour stick to the food and the egg wash stick to the flour, and, finally, the breadcrumbs stick to the egg wash.

Show Me More ›

Why does my breading not stick? ›

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

Get More Info Here ›

How to add pickle crisp? ›

It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles . Calcium chloride aka pickle crisp is easier to use: you add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila! Your done!

Learn More Now ›

Does flour help breading stick? ›

Some home cooks might think that excess flour will help the breading stick to the meat properly. However, it is not true at all. Excess flour will create a thick coating that prevents the egg mixture from latching onto the meat.

Tell Me More ›

Fried Dill Pickles | Syrup and Biscuits (2024)