Fried Pickle

Introduction

Fried pickles deliver crispy, salty, tangy bites in under 30 minutes with straightforward pantry ingredients and hot oil. The double dredge—milk bath followed by seasoned flour—creates a golden, crunchy shell that stays put even after frying. Serve them as an appetizer, snack, or side dish while they’re still warm.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 8

Ingredients

Milk mixture

• 1 cup milk
• 1 egg, beaten
• 1 tbsp flour
• 1 tbsp Worcestershire sauce
• 6 drops hot sauce

Flour mixture

• 3½ cup flour
• ¾ tsp salt
• ¾ tsp pepper

Other ingredients

• 1 qt sliced dill pickles
• Dried dill (optional)
• Vegetable oil for deep frying
• 1 qt sliced dill pickles
• Dried dill (optional)
• Vegetable oil for deep frying

Instructions

1. Combine the ingredients for the milk mixture, stirring well. Set aside.
2. Combine ingredients for the flour mixture, stirring well.
3. Dip pickles in milk mixture and dredge in flour mixture. Repeat process.
4. Deep fry in oil heated to 350 °F until pickles float to surface and are golden brown. Drain on paper towels.
5. Sprinkle with dried dill to your liking.

Variations

Cajun heat: Add ½ tsp cayenne pepper and ½ tsp garlic powder to the flour mixture for a spicier kick that builds on the hot sauce already in the batter.

Herb-forward: Double the dried dill in the flour mixture and add 1 tsp dried parsley for an herbaceous crust that complements the pickle flavor.

Lighter coating: Use panko breadcrumbs mixed with half the flour amount to create a crunchier, airier exterior that browns faster.

Ranch-style: Substitute ½ cup of the milk with buttermilk and add ½ tsp dried onion powder and ¼ tsp garlic powder to the milk mixture for a tangy, savory depth.

Extra crispy: Double-dredge by repeating the milk and flour steps twice on each pickle slice before frying for a thicker, crispier shell.

Tips for Success

Don’t skip the double dredge. One pass leaves bare spots; the second dip fills gaps and builds the crust thickness that stays crispy even after cooling slightly.

Watch the oil temperature closely. Use a deep-fry or instant-read thermometer set to 350 °F. Oil that’s too cool produces greasy pickles; oil that’s too hot burns the outside before the inside cooks.

Drain immediately on paper towels. This removes excess oil while the coating is still set. Leaving them sitting in their own steam makes them soggy.

Batch your frying. Don’t overcrowd the pot; fry in 2–3 batches so oil temperature stays stable and each batch gets even color.

Taste the milk mixture first. The Worcestershire and hot sauce set the seasoning tone; if your hot sauce is milder than expected, add a splash more to build the flavor you want in the final bite.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 2 days. The coating will soften as it sits.

FAQ

Can I prepare the pickles ahead and fry them later?

Yes. Dredge the pickles up to 2 hours ahead, lay them on a parchment-lined tray, and refrigerate uncovered. Fry straight from the fridge without thawing—cold pickles cook evenly and don’t weep into the batter.

Why did my pickles sink instead of float?

They’re likely not cooked through or the oil is too cool. At a true 350 °F, pickles should float within 2–3 minutes. If they stay submerged, raise the heat by 10–15 degrees and wait for the next batch.

Can I use fresh pickles or do they have to be jarred?

Jarred dill pickles work best because they’re already brined and flavorful. Fresh cucumbers lack the acidity and salt that make fried pickles distinctive. Drain jarred pickles well and pat dry before dredging so excess brine doesn’t dilute the batter.

What oil is best for deep frying?