How to Make the Perfect Fried Dill Pickles
Southern American · Easy · 30 min · 4 servings
Tangy dill pickle slices coated in a seasoned cornmeal and flour batter then fried to golden perfection. These crunchy bites are a beloved Southern snack and appetizer.
Why this recipe works
This Fried Dill Pickles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups dill pickle slices
- 1 cup all purpose flour
- 0.5 cup fine yellow cornmeal
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
- 1 cup buttermilk
- 3 cups vegetable oil for frying
Step by step instructions
Step 1: Drain and Dry the Pickles
Remove pickle slices from the jar and spread them out on a layer of paper towels. Pat the tops with additional paper towels to remove as much moisture as possible. Dry pickles are essential so the batter will stick properly and the oil will not splatter.
Step 2: Prepare the Batter
In one shallow bowl pour the buttermilk. In a second shallow bowl whisk together the flour, cornmeal, smoked paprika, garlic powder, cayenne pepper, and a generous pinch of salt. Mix until all dry ingredients are evenly combined.
Step 3: Heat the Oil
Pour vegetable oil into a heavy bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium high heat until the oil reaches 375 degrees F. Use a thermometer to verify the temperature before frying.
Step 4: Coat and Fry the Pickles
Dip each pickle slice in the buttermilk then dredge thoroughly in the seasoned flour and cornmeal mixture, pressing gently to adhere. Working in batches, carefully lower the coated pickles into the hot oil. Fry for 2 to 3 minutes per side until deep golden brown. Do not overcrowd the pan.
Step 5: Drain and Serve
Remove fried pickles with a slotted spoon and transfer to a paper towel lined plate to drain excess oil. Season immediately with a little extra salt. Serve hot with ranch dressing or remoulade sauce on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- buttermilk → regular milk mixed with one tablespoon of white vinegar
- yellow cornmeal → panko breadcrumbs for an extra crunchy coating
- vegetable oil → peanut oil for a higher smoke point and clean flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the drying step which causes the batter to fall off during frying
- Frying at too low a temperature which makes the pickles greasy instead of crispy
- Overcrowding the pan which drops oil temperature and leads to soggy results
Nutrition facts
Per serving: 310 calories, 6g protein, 38g carbs, 15g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →