Southern Fried Dill Pickles
We are making homemade Fried Dill Pickles, and they are awesome! You can expect crispy, crunchy, and breaded dill pickle slices that are ready in minutes—the perfect appetizer or snack for your ball games, parties, or a night on the couch.
If you have never had Fried Dill Pickles before, then you are missing out on a treat. Seriously, they are so easy to make you will wonder why you have never tried these babies before.
These pickles use a combination of wet and dry ingredients for the perfect fried dill pickle. Add some Ranch Dressing, and you have the best snack ever.
When eating out at a restaurant, I always scan the appetizers on the menu. There are so many to choose from, and I want them all! But one tried, and true appetizer that always shows up and shows out is the big plate of fried dill pickles.
There is something irresistible about this appetizer. Could it be the crunch? Could it be the taste? Or could it be both? This is a belly rubbing and crowd-pleasing comfort food. With each bite, there is the crunch and the tanginess, and it leaves you wanting more.
These are the perfect snack, party appetizer, side dish, football watching, or Sunday afternoon treat. Whatever the reason and whenever you decide to make and eat them, they will be right on time.
Ingredients Needed for Fried Pickles
sliced dill pickles
How to Make Fried Dill Pickles
This is an easy fried dill pickle recipe that hopefully will end up in your recipe file like it has ended up in mine. It only takes minutes to prep and minutes to cook. You will be eating these pickles in less than 15 minutes from start to finish. You might want to make a double batch because they disappear fast.
*Combine egg, milk, 1/4 cup flour, garlic powder, pepper, and sriracha in a mixing bowl. Mix well. Add drained pickles and stir well. Set aside.
*In a medium mixing bowl, combine cornmeal and 1 cup flour. Mix well.
*Heat oil in a large skillet. Remove pickles, one at a time, from the egg mixture, and dip in flour mixture coating well. Place in the hot oil and fry until golden brown.
*Drain on paper towels. Serve warm with Ranch Dressing as a dipping sauce.
How to Get Crunchy Fried Dill Pickles
Make sure your oil is hot enough before adding the pickles. Your oil needs to be around 375 degrees or so. If not, you will end up with some soggy pickles, and that is never a good thing.
Add a few pickles at a time. It is normal for the temperature to drop after adding the pickles. It only takes about a minute, and the temperature will rise, and you can continue to add more pickles to the skillet or fryer.
What are the Best Pickles for Fried Dill Pickles
The choice it totally up to you. I usually buy the store brand or the brand that is on sale for the week. I do like the thicker slices of pickles for this recipe. They seem to hold the batter better than the really thin slices.
You can also use dill pickle spears for this recipe. You might need to increase the flour mixture if you plan to use the whole jar.
How to Reheat Leftover Fried Pickles
If, by chance, you have leftover fried pickles, you can undoubtedly reheat them in the oven. I hardly ever have any leftovers. They all disappear within minutes after I plate them.
But if you do, they are great reheated in the oven. Lay them on a sheet of parchment paper and reheat at 350 degrees, turning once. They should only take about 5 minutes or so per side.
What to Serve with Southern Fried Dill Pickles
My favorite dipping sauce is Ranch Dressing. I always have it on hand and it’s good. You can make Homemade Ranch Dressing or buy it in a bottle. Either way will be great. I usually buy a package of the dry mix, add milk, and mayo. Shake and refrigerate. Easy. But, if so desired, here is a homemade version of homemade ranch.
Need More Appetizers, Snacks, and Party Food?
I’ve got you covered! Check out the following:
Southern Fried Dill Pickles
- 1 egg
- 1/2 cup milk
- 1 1/4 cups flour divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon sriracha
- 1/2 cup cornmeal
- 1 cup vegetable oil
- 16 ounce jar sliced dill pickles drained
- Drain dill pickles. Set aside.
- Combine egg, milk, 1/4 cup flour, garlic powder, pepper, and sriracha in a mixing bowl. Mix well. Add drained pickles and stir well. Set aside.
- In a medium mixing bowl, combine cornmeal and 1 cup flour. Mix well.
- Heat oil in a large skillet. Remove pickles, one at a time, from the egg mixture, and dip in flour mixture coating well. Place in the hot oil and fry until golden brown. Drain on paper towels. Serve warm with Ranch Dressing as a dipping sauce.
*Add a few pickles at a time. It is normal for the temperature to drop after adding the pickles. It only takes about a minute, and the temperature will rise, and you can continue to add more pickles to the skillet or fryer.