Fried pickles DSC5780

Fried pickles

Last week, everyone was talking about fried pickles. Sure, fried pickles are good but why all the sudden interest? Well, apparently a popular TV show about New Jersey beaches (or something like that) had some of its characters eating this Southern delicacy for the very first time.

“Eating fried pickles was a life-changing experience,” said “Jersey Shore” cast member Snooki upon her introduction to said pickles.

Life changing? That’s quite a statement. Now, I enjoy a basket of fried pickles alongside a bowl of buttermilk dressing as much as the next person. But are they a revelation? Let’s take a closer look.

Fried pickles | Homesick Texan

In Texas, we are known for deep frying anything edible. Butter, Coke, bacon, ribs, turkey, lattes, cookie dough, peanut butter sandwiches—all have been dipped in batter and hot oil in the name of making delectable food. Heck, after you’ve had a serving of fried bacon, a fried pickle might even seem rather mundane.

But, fortunately, they’re not.

If you’ve never had fried pickles, you’re in for a treat. I tend to find fried food a bit heavy, yet fried pickles are a tangy, crisp treat made just a tad more decadent with the crunchy breading. The acidity of the pickle stands up well to the breading and frying unlike some foods such as vegetables, which I feel often lose their flavor and snap once they’ve been fried.

Making fried pickles is easy, as long as you’re comfortable with some popping grease and sticky hands. I’d have to say that the most difficult decision is whether to fry pickle spears or chips—one of the most hotly contested issues in the world of pickle frying. Me? I’m a pickle-chip gal myself since they take less time to fry, are less likely to get mushy and—most importantly—they’re easier to pop in your mouth.

Fried pickles | Homesick Texan

There’s also the question of breading. While I usually prefer a cornmeal dredge for fried vegetables, I find that it doesn’t work so well with dill pickles, so I go with a saltine cracker dredge instead. Of course, these are all my preferences and you may have your own as well. But the best thing about fried pickles is that you don’t have to limit yourself to just cucumber dills, even though they are the classic. Nope, you can fry up pickled okra, pickled jalapeños or any other pickle that you love. As long as they’re tangy and crisp, they’ll be wonderful.

And maybe even life changing.

5 from 2 votes

Fried pickles

Cook Time 20 minutes
Servings 4
Author Lisa Fain


  • 2 cups dill pickle chips
  • 1 cup flour
  • 1/2 teaspoon salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 1 egg
  • 1/2 cup buttermilk
  • 2 cups finely crushed saltines
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried dill weed
  • Salt to taste
  • Oil for frying
  • Buttermilk dressing


  • In a large plastic food-storage bag, mix together the flour, salt and black pepper. Place the pickle chips in the bag and shake until they are well coated.
  • Mix together the eggs with the buttermilk. Place the crushed saltines on a plate and mix in the cayenne and dill weed. In batches, dip the flour-coated pickles into the eggs and then lightly dredge in the saltines. Place cracker-coated pickles on a large plate or sheet. Repeat until all the pickles are coated.
  • In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350°F. Cook the pickles for 1 minute or until golden brown, turning once. Depending on the size of your skillet will probably have to do in several batches. Drain on paper towels.
  • Serve immediately with buttermilk dressing.

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Recipe Rating


  1. I love fried pickles! Thank you so much for this recipe! I've been wanting to make them for a while, but I haven't bothered to look up a recipe, but when I saw this recipe on your index I just had to make it. It's delicious!

  2. FineTexan says:

    My tradition when I attend the Octoberfest in New Braunfels TX is to get the fried pickles FIRST! I always do too. This was where I first tasted them and I love them.

  3. What a Dish! says:

    I just made these tonight after my daughter begging me to for the last 2 yrs. after having them at Texas Roadhouse. We live overseas, so we can't just go out for these. They were delicious and a big hit- thanks!

  4. Anonymous says:

    I made these on 9/9/12 and they were delicious.i had fun making them with my grandaughter.all the family loved these and sure to make again.thx for sharing. Clementine

  5. Anonymous says:

    It sounds funny to me that people have not heard of fried pickles… but I'm Texan, born and raised… and I stop and remind myself that I didn't know Lobster Bisque was a soup… I always thought it was some kind of breaded lobster roll or "biscuit"… Being a seafood lover, it sounded tasty! My family likes fried pickles chip style. "Spears get soggy" they say. I never thought of using saltines! Thanks! Sakura