Embracing the realm of gastronomy, fried pickles took the culinary world by storm in the 1960s, following the debut of a “French Fried Pickles” recipe in the Oakland Tribune. In 1963, Bernell “Fatman” Austin introduced his twist, utilizing sliced dill pickles cut lengthwise, and offered them for 15 cents per order at his Arkansas drive-in, “The Duchess.” Today, they have become a ubiquitous choice on menus everywhere.
Offering a delightful crunch on the outside and a tender core on the inside, these delectable fried pickle slices are the perfect appetizer for gatherings of all sizes. Arrange them for game day festivities, at your upcoming barbecue, or as a weekend indulgence. Just ensure you have enough to satisfy everyone!
Editor’s Note: This tantalizing recipe hails from the Southern Living Test Kitchen, crafted by Kimberly Holland.
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- 1/2 cup whole buttermilk
- 1 tsp. black pepper
- 1 (16-oz.) jar dill pickle chips, drained
- 1 1/2 cups finely ground cornmeal
- 1/2 cup (about 2 1/8 oz.) all-purpose flour
- Canola oil
1/2 cup whole buttermilk
1 tsp. black pepper
1 (16-oz.) jar dill pickle chips, drained
1 1/2 cups finely ground cornmeal
1/2 cup (about 2 1/8 oz.) all-purpose flour
- 1/2 cup mayonnaise
- 2 Tbsp. chili sauce
- 1 Tbsp. ketchup
- 1 1/2 tsp. white vinegar
- 1 1/2 tsp. Sriracha chili sauce
- 1 tsp. Worcestershire sauce
- 1/2 tsp. smoked paprika
- 1/4 tsp. kosher salt
- 1/4 tsp. dry mustard
- 1/8 tsp. black pepper
1/2 cup mayonnaise
2 Tbsp. chili sauce
1 1/2 tsp. white vinegar
1 1/2 tsp. Sriracha chili sauce
1 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. dry mustard
1/8 tsp. black pepper
- Mix together mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl. Cover and chill until you’re ready to serve.
- In a separate shallow dish, combine buttermilk and pepper. Add the pickles, and gently stir to coat.
- In a different shallow dish, blend cornmeal and flour. Toss the coated pickles in the cornmeal mixture, ensuring an even coverage. Lay them out on a baking sheet lined with wax paper or parchment paper.
- In a large cast-iron skillet, add enough oil to reach a depth of 1 inch. Heat the oil to 365°F over medium-high heat. Fry the pickles in batches until they are golden brown and crispy, for about 1 to 2 minutes. Drain on paper towels and serve with Roundhouse-Kick Sauce.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Mix buttermilk and pepper in a shallow dish; add pickles, and stir to coat.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Mix cornmeal and flour in another shallow dish. Add pickles, a few at a time, and coat evenly with the cornmeal mixture. Place on a baking sheet lined with wax paper or parchment paper.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Heat oil in a large cast-iron skillet to 365°F over medium-high heat. Add pickles in batches and fry until they achieve a golden brown and crispy texture, about 1 to 2 minutes. Drain on paper towels. Serve with Roundhouse-Kick Sauce.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
It can be quite the letdown to invest time in breaded pickles, only to see the breading detach from the slices! Save a few minutes to thoroughly dry your drained dill pickle chips on paper towels to ensure the buttermilk and breading adhere correctly.
Fried pickles at their best are a crunchy delight, whereas their soggy counterparts are a definite letdown. This blend of cornmeal and flour creates a robust and resilient coating for the pickles, while frying at the proper temperature guarantees a crisp exterior without absorbing an excessive amount of oil.
In case you prepare a batch in advance and need to refresh them, simply reheat them in the hot oil or air fryer for a brief moment before serving.
Common Questions
- Should you lack buttermilk, you can easily substitute it with a mixture of plain yogurt or sour cream, diluted with a bit of milk or cream to achieve a pourable consistency.
- Pickle fries are dill pickles, usually sliced into thin strips, coated in batter, and deep-fried, reminiscent of zucchini fries. In essence? Similar, yet distinct.
- For frying, use neutral oils with high smoke points, such as canola or vegetable oil.
Should you be without buttermilk, you can use a combination of plain yogurt or sour cream, thinned with a touch of milk or cream to create a pourable mixture.
Pickle fries are dill pickles, often sliced into strips, coated in batter, and deep-fried, akin to zucchini fries. In a nutshell? They are similar, yet not the same.
For frying, it’s best to use neutral oils with high smoke points, like canola or vegetable oil.
