These crispy Fried Pickles are the ultimate savory snack or appetizer, featuring dill pickle chips coated in a light and flavorful beer batter. Perfectly fried to golden perfection, they offer a crunchy texture and irresistible tangy flavor. Serve them with a variety of dipping sauces like Ranch, Chipotle Ranch, or sriracha mayo for the ultimate dipping experience. This easy fried pickle recipe is a must-try for any pickle lover or fan of crispy appetizers. Whether you’re hosting a party, looking for a quick snack, or serving them alongside your favorite meal, these fried pickles are sure to be a crowd favorite.

Ingredients
- 16 oz. dill pickle chips
- ½ cup self-rising flour
- 1/8 cup corn starch
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- ½ cup cold beer (pale ale works well)
- 1 quart vegetable oil
Instructions
- Start by drying each side of the pickle chips with paper towels to ensure the batter sticks better.
- In a medium-sized bowl, whisk together the flour, corn starch, cayenne pepper, garlic powder, onion powder, and sugar.
- Slowly add the cold beer to the dry ingredients, stirring until well-combined. It’s okay if the batter has a few lumps.
- Place the batter in the fridge while you heat the oil.
- In a Dutch oven, heat about 2 inches of vegetable oil to 375°F, using a thermometer to ensure the oil reaches the right temperature. You can also use a deep fryer for this step.
- Once the oil is ready, dip the pickles into the batter in small batches. For each pickle, dip it in the batter, allowing the excess to drip off, leaving a thin coating that showcases the ridges of the pickle.
- Carefully lower the pickles into the hot oil using a spider strainer. Fry them for about 1 to 1.5 minutes or until golden brown.
- Remove the pickles with the spider strainer and place them on a paper towel-lined plate to drain excess oil.
- Repeat the frying process until all the pickles are cooked.
- Serve with your favorite dipping sauce, such as Ranch, Chipotle Ranch Dressing, ketchup, sriracha mayo, or homemade Comeback Sauce.
Why You’ll Love This Recipe
These crispy Fried Pickles offer the perfect balance of tangy, crunchy, and savory flavors in every bite. The light beer batter creates a delicate coating that’s not too thick but still crunchy, allowing the pickles to shine. They make a fantastic appetizer, party snack, or side dish to accompany your main meals. The combination of spices in the batter adds an extra layer of flavor, making this a standout recipe for pickle lovers and fried food enthusiasts alike!
Tips
- Ensure your oil temperature is at 375°F to get the perfect crispiness. Too hot, and they’ll burn; too cold, and they’ll become greasy.
- Don’t overcrowd the fryer or Dutch oven. Fry the pickles in small batches to maintain the oil temperature.
- If you don’t have an oil thermometer, drop a small amount of batter into the oil. If it sizzles immediately, the oil is ready.
- You can use a mixture of half water and half beer if you don’t want the beer flavor to be too strong.
Variations and Substitutions
- Pickle Varieties: While dill pickle chips are classic, you can experiment with bread-and-butter pickles or even pickle spears.
- Beer Alternatives: If you prefer not to use beer, you can substitute with sparkling water or club soda to get a similar crispy texture.
- Spice Level: Adjust the amount of cayenne pepper to suit your spice preference, or add other spices like smoked paprika or chili powder for a different flavor.
- Gluten-Free: For a gluten-free option, use a gluten-free all-purpose flour blend instead of self-rising flour.
FAQs
Can I make these Fried Pickles in advance?
It’s best to enjoy fried pickles immediately after cooking to maintain their crispy texture. However, if you need to prepare them ahead of time, you can store them in an airtight container and reheat them in the oven to restore some crispness.
Can I use a different oil for frying?
Yes, you can use any neutral oil, such as canola oil or sunflower oil, for frying the pickles. Just make sure it has a high smoking point.
Do I need to use a Dutch oven?
No, a Dutch oven is not necessary. You can use any deep pot or a deep fryer to fry your pickles. The key is to ensure the oil is deep enough to submerge the pickles for an even fry.
Serving
Serve these crispy Fried Pickles as a tasty appetizer or snack at parties, game nights, or barbecues. They pair beautifully with dipping sauces like Ranch, Chipotle Ranch, or even a spicy sriracha mayo. You can also serve them as a side dish alongside burgers, sandwiches, or fried chicken.
Suggestions
- Make it a Meal: Serve your Fried Pickles with other fun sides like onion rings or mozzarella sticks to create a deliciously indulgent platter.
- Top a Burger: Add a few Fried Pickles on top of your favorite burger for a crunchy, tangy twist.
- Spicy Variation: If you love spice, try using a spicy dipping sauce like a jalapeño ranch or spicy ketchup to complement the heat of the cayenne pepper in the batter.
Fried Pickles Recipe
5
servings10
minutes25
minutesIngredients
16 oz. dill pickle chips
½ cup self-rising flour
1/8 cup corn starch
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
½ cup cold beer (pale ale works well)
1 quart vegetable oil
Directions
- Start by drying each side of the pickle chips with paper towels to ensure the batter sticks better.
- In a medium-sized bowl, whisk together the flour, corn starch, cayenne pepper, garlic powder, onion powder, and sugar.
- Slowly add the cold beer to the dry ingredients, stirring until well-combined. It’s okay if the batter has a few lumps.
- Place the batter in the fridge while you heat the oil.
- In a Dutch oven, heat about 2 inches of vegetable oil to 375°F, using a thermometer to ensure the oil reaches the right temperature. You can also use a deep fryer for this step.
- Once the oil is ready, dip the pickles into the batter in small batches. For each pickle, dip it in the batter, allowing the excess to drip off, leaving a thin coating that showcases the ridges of the pickle.
- Carefully lower the pickles into the hot oil using a spider strainer. Fry them for about 1 to 1.5 minutes or until golden brown.
- Remove the pickles with the spider strainer and place them on a paper towel-lined plate to drain excess oil.
- Repeat the frying process until all the pickles are cooked.
- Serve with your favorite dipping sauce, such as Ranch, Chipotle Ranch Dressing, ketchup, sriracha mayo, or homemade Comeback Sauce.
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