All fried foods—especially these fried pickles—are irresistible by nature: They’re hot and crispy and salty, and it’s impossible to eat just one! Fried pickles are the ideal Super Bowl snack or party finger food. You can fry ’em up in minutes and make plenty with ease. And trust us—you will need plenty! The whole crowd will want in on these. Serve them alongside your favorite BBQ recipes, as part of a menu of comfort food dishes, or simply on their own with a side of homemade ranch dressing. You can’t go wrong with this classic fried pickles recipe.

How do you make fried pickles from scratch?

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The key to really great fried pickles is to use thicker dill pickle chips (about 1/4-inch thick) or slice your own chips from whole dill pickles. The thicker chips will give you a better pickle-to-breading ratio. Fry the pickles in a shallow cast-iron skillet (rather than a deep pot) so that the pickles have space in the pan and won’t stick together.

Can fried pickles be made in an air fryer?

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They sure can, but use Ree Drummond’s air fryer fried pickle recipe for the best results. Air fryer fried pickles are made a little differently than regular ol’ fried pickles like these, but they still turn out golden and crispy!

How do you keep the batter from falling off fried pickles?

Thoroughly drying the pickles is essential to the batter sticking properly, so don’t skip that step. Simply remove the pickle slices from the jar, and drain them on a paper towel. Then, use another paper towel to pat each side of the pickles dry before dropping them into the buttermilk mixture.

How do you keep fried pickles from getting soggy?

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There’s nothing worse than soggy fried food! To keep your pickles from getting soggy, use a sturdy breading. This one is made with a mix of flour and cornstarch. The cornstarch is key: it absorbs excess moisture from the wet pickles which results in an even crispier fried coating. Another important step in frying is to make sure you fry at the correct temperature of 375 degrees. Any lower and your breading will absorb too much oil which will make it soggy and less crispy. Let your oil return to the correct temperature before starting your next batch. Then, be sure to serve the fried pickles piping hot and fresh from the skillet.

What oil is best for frying fried pickles?

Choose a frying oil that has a high smoke point so you can heat it to a higher temperature and a neutral flavor so it won’t compete with what you’re frying. For fried pickles, use vegetable or canola oil. After you’re done cooking, let the oil cool completely, then pour into a disposable container. Chill it in the fridge until solid, then discard.

What can you substitute for buttermilk?

Buttermilk is a great binder for breaded and fried foods: It adds great flavor and has just the right consistency for the coating to stick. If you don’t have buttermilk on hand, try stirring milk into yogurt or sour cream until it has the same consistency.

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