17 Crispy Fried Pickle Recipes Delicious

Venture into the world of crispy, tangy delights with our roundup of 17 Crispy Fried Pickle Recipes that promise to elevate your snack game! Whether you’re a pickle aficionado or just in search of your next comfort food obsession, these golden, crunchy bites are sure to satisfy. Dive in and discover your new favorite way to enjoy this Southern classic with a twist!

Classic Deep Fried Pickles

Savory and crisp, classic deep-fried pickles are a Southern delicacy that combines the tangy zest of dill pickles with a golden, crunchy coating. Perfect as an appetizer or a snack, this dish is a crowd-pleaser that brings a delightful contrast of textures and flavors to any table.

Ingredients

• 1 cup dill pickle slices, drained and patted dry
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 egg
• 1/2 cup buttermilk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper.
2. In another bowl, beat the egg and buttermilk until well combined.
3. Place the panko breadcrumbs in a third shallow bowl.
4. Dredge each pickle slice in the flour mixture, shaking off any excess.
5. Dip the floured pickle slice into the egg mixture, allowing any excess to drip off.
6. Coat the pickle slice in panko breadcrumbs, pressing gently to adhere.
7. Heat vegetable oil in a deep fryer or large pot to 375°F.
8. Fry the coated pickle slices in batches, avoiding overcrowding, for 2-3 minutes or until golden brown and crispy.
9. Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate to drain.

Delightfully crunchy on the outside with a juicy, tangy center, these deep-fried pickles are best served immediately with a side of ranch or spicy aioli for dipping. For an extra kick, sprinkle with a pinch of cayenne pepper before serving.

Spicy Fried Pickle Spears

These Spicy Fried Pickle Spears offer a delightful crunch with a kick, perfect for elevating your appetizer game or adding a bold twist to your snack time.

Ingredients

• 1 cup dill pickle spears
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable oil

Instructions

1. Pat dry the dill pickle spears with paper towels to remove excess moisture.
2. In a shallow bowl, whisk together buttermilk, cayenne pepper, garlic powder, paprika, salt, and black pepper.
3. Dip each pickle spear into the buttermilk mixture, ensuring it’s fully coated.
4. Dredge the coated pickles in all-purpose flour, shaking off any excess.
5. Heat vegetable oil in a deep fryer or large skillet to 375°F.
6. Fry the pickle spears in batches for 2-3 minutes, or until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.

Allowing the pickles to rest for a minute after frying ensures the perfect crispness. Serve these fiery spears with a cooling ranch or blue cheese dip to balance the heat, making them an irresistible treat that’s as visually appealing as it is delicious.

Buttermilk Fried Pickle Chips

Just when you thought pickles couldn’t get any better, along comes this crispy, tangy twist that’s sure to be the star of your next gathering. Buttermilk Fried Pickle Chips combine the irresistible crunch of a perfect fry with the sharp, briny flavor of pickles, creating a snack that’s as delightful to eat as it is elegant to serve.

Ingredients

• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 jar (16 oz) dill pickle chips, drained
• 2 cups vegetable oil, for frying

Instructions

1. In a medium bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper until well combined.
2. Place the flour in a separate shallow dish. For an extra crispy coating, you can add a tablespoon of cornstarch to the flour.
3. Dip each pickle chip into the buttermilk mixture, allowing excess to drip off, then coat evenly in the flour mixture. Shake off any excess flour for a lighter fry.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F over medium-high heat. Use a thermometer to ensure accuracy for the perfect golden fry.
5. Fry the coated pickle chips in batches, avoiding overcrowding, for 2-3 minutes or until golden brown and crispy. Drain on paper towels to remove excess oil.
6. Let the chips rest for a minute before serving to allow the coating to set, ensuring maximum crunch with every bite.

The result is a beautifully golden, crispy exterior that gives way to the juicy, tangy pickle inside. Serve these Buttermilk Fried Pickle Chips with a side of ranch or spicy aioli for dipping, or sprinkle with a pinch of smoked paprika for an added layer of flavor.

Garlic Parmesan Fried Pickles

Amidst the bustling culinary scene, a dish emerges that perfectly marries the tangy zest of pickles with the rich, savory depth of garlic and Parmesan. Garlic Parmesan Fried Pickles offer a crispy, golden exterior that gives way to a juicy, flavorful center, making them an irresistible appetizer or snack.

Ingredients

• 1 cup dill pickle slices, patted dry
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 1/2 cup milk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, whisk together the flour, Parmesan cheese, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the egg with the milk until well combined.
3. Place the panko breadcrumbs in a third shallow bowl.
4. Dip each pickle slice into the flour mixture, shaking off any excess.
5. Next, dip the floured pickle into the egg mixture, allowing any excess to drip off.
6. Finally, coat the pickle in the panko breadcrumbs, pressing gently to adhere.
7. Heat vegetable oil in a deep fryer or large skillet to 375°F.
8. Fry the coated pickles in batches for 2-3 minutes, or until golden brown and crispy.
9. Remove the pickles with a slotted spoon and drain on paper towels.

Golden and crispy on the outside with a juicy, tangy bite inside, these Garlic Parmesan Fried Pickles are a delightful contrast of textures and flavors. Serve them with a side of ranch or aioli for dipping, or sprinkle with extra Parmesan for an added savory kick.

Bacon Wrapped Fried Pickles

Whimsically combining the crunch of fried pickles with the smoky richness of bacon, this dish is a playful twist on classic appetizers that promises to delight the palate with every bite.

Ingredients

• 1 cup dill pickle spears
• 8 slices bacon
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 quart vegetable oil for frying

Instructions

1. Preheat your deep fryer to 375°F, ensuring the oil is hot enough for a crisp finish.
2. Pat dry each dill pickle spear with a paper towel to remove excess moisture, which helps the bacon adhere better.
3. Wrap each pickle spear tightly with a slice of bacon, securing the ends with toothpicks if necessary.
4. Dredge the bacon-wrapped pickles in flour, shaking off any excess to ensure an even coating.
5. Dip each floured pickle into the beaten eggs, allowing any excess to drip off for a uniform layer.
6. Coat the pickles evenly with breadcrumbs, pressing gently to adhere the crumbs to the surface.
7. Carefully lower the pickles into the hot oil, frying in batches to avoid overcrowding, for about 3-4 minutes or until golden brown and crispy.
8. Remove the pickles with a slotted spoon and drain on a paper towel-lined plate to absorb any excess oil.
9. Let them cool for a minute before serving to ensure the perfect temperature and texture.

Lusciously crispy on the outside with a tangy, juicy center, these bacon-wrapped fried pickles are a harmonious blend of flavors and textures. Serve them with a side of ranch or blue cheese dressing for an extra layer of decadence.

Jalapeno Stuffed Fried Pickles

Venture into a realm where bold flavors meet crispy textures with our Jalapeno Stuffed Fried Pickles, a dish that marries the tangy zest of pickles with the fiery kick of jalapenos, all encased in a golden, crunchy exterior.

Ingredients

• 1 cup dill pickle spears
• 2 jalapenos, seeded and finely diced
• 4 oz cream cheese, softened
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 1 tbsp water
• 1 cup panko breadcrumbs
• 2 cups vegetable oil, for frying

Instructions

1. Pat dry the dill pickle spears with paper towels to remove excess moisture.
2. In a small bowl, mix the softened cream cheese and diced jalapenos until well combined.
3. Carefully slice each pickle spear lengthwise, not all the way through, to create a pocket for the filling.
4. Stuff each pickle spear with the jalapeno cream cheese mixture, ensuring it’s evenly distributed.
5. In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper.
6. In another shallow dish, whisk together the egg and water to create an egg wash.
7. Place the panko breadcrumbs in a third shallow dish.
8. Dredge each stuffed pickle in the flour mixture, then dip into the egg wash, and finally coat with panko breadcrumbs, pressing gently to adhere.
9. Heat the vegetable oil in a deep fryer or large skillet to 375°F over medium-high heat.
10. Fry the pickles in batches for 2-3 minutes, or until golden brown and crispy, turning once for even cooking.
11. Remove the pickles with a slotted spoon and drain on paper towels to remove excess oil.

These Jalapeno Stuffed Fried Pickles offer a delightful contrast of creamy, spicy filling and a crisp, golden shell. Serve them with a side of cool ranch or blue cheese dressing to balance the heat, or enjoy them as a standout appetizer at your next gathering.

Beer Battered Fried Pickles

Relish the perfect blend of crunch and tang with these beer-battered fried pickles, a Southern classic that’s irresistibly crispy on the outside and juicy on the inside, making it a standout appetizer for any gathering.

Ingredients

• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup beer
• 1 egg
• 2 cups dill pickle slices, drained
• 2 cups vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp salt, 1 tsp garlic powder, and 1 tsp paprika until well combined.
2. Gradually add 1 cup beer and 1 egg to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
3. Heat 2 cups vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F, using a candy thermometer to ensure accuracy.
4. Pat 2 cups dill pickle slices dry with paper towels to remove excess moisture, which helps the batter adhere better.
5. Dip each pickle slice into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
6. Fry for 2-3 minutes or until golden brown and crispy, turning once for even cooking. Remove with a slotted spoon and drain on paper towels.
7. Serve immediately for the best texture and flavor, pairing with a creamy ranch or spicy aioli for dipping.

Best enjoyed hot, these beer-battered fried pickles offer a delightful contrast between the light, airy crust and the sharp, vinegary bite of the pickles inside. Try serving them atop a burger for an extra crunch or alongside a cold craft beer to complement the batter’s richness.

Cajun Seasoned Fried Pickles

Kick off your culinary adventure with these Cajun Seasoned Fried Pickles, a dish that marries the tangy crunch of pickles with the bold, spicy warmth of Cajun seasoning, creating an irresistible appetizer that’s as vibrant in flavor as it is in texture.

Ingredients

• 1 cup dill pickle slices, drained and patted dry
• 1 cup all-purpose flour
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 cups vegetable oil, for frying

Instructions

1. In a shallow bowl, whisk together 1 cup all-purpose flour, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt until well combined.
2. In another shallow bowl, beat 1 large egg into 1 cup buttermilk until fully incorporated.
3. Dip each pickle slice into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture, pressing lightly to adhere. Place on a wire rack to set for 5 minutes.
4. Heat 2 cups vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F over medium-high heat.
5. Fry the pickles in batches, avoiding overcrowding, for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
6. Tip: For extra crispiness, double-dip the pickles in the buttermilk and flour mixture before frying.
7. Tip: Maintain the oil temperature at 375°F for even cooking; adjust the heat as necessary.
8. Tip: Serve immediately for the best texture, as the pickles will soften over time.

Crunchy on the outside with a juicy, tangy center, these Cajun Seasoned Fried Pickles are a fiery twist on a classic. Serve them with a cooling ranch or blue cheese dip to balance the heat, or pile them high on a burger for an extra kick.

Panko Crusted Fried Pickles

Nothing elevates a casual snack into a gourmet experience quite like the crisp, golden allure of Panko Crusted Fried Pickles. This delightful dish combines the tangy zest of pickles with the satisfying crunch of panko breadcrumbs, creating a perfect harmony of flavors and textures that’s sure to impress.

Ingredients

• 1 cup dill pickle slices, patted dry
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying

Instructions

1. In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper.
2. Place the beaten eggs in a second shallow dish and the panko breadcrumbs in a third.
3. Dredge each pickle slice in the flour mixture, shaking off any excess.
4. Dip the floured pickle slice into the beaten eggs, allowing any excess to drip off.
5. Coat the pickle slice evenly with panko breadcrumbs, pressing gently to adhere.
6. Heat vegetable oil in a deep fryer or large skillet to 375°F over medium-high heat.
7. Fry the coated pickle slices in batches, avoiding overcrowding, for 2-3 minutes or until golden brown and crispy.
8. Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate to drain any excess oil.
9. Serve immediately for the best texture and flavor.

Light and crispy on the outside with a juicy, tangy center, these Panko Crusted Fried Pickles are a textural dream. For an extra touch of elegance, serve them with a side of spicy aioli or a cool ranch dressing to complement their vibrant flavor.

Air Fryer Fried Pickles

These irresistible Air Fryer Fried Pickles offer a crispy, tangy twist on a classic snack, perfect for elevating your appetizer game with minimal effort and maximum flavor.

Ingredients

• 1 cup dill pickle slices, patted dry
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 1 tbsp water
• 1/2 cup panko breadcrumbs
• Cooking spray

Instructions

1. Preheat your air fryer to 400°F for 5 minutes to ensure it’s hot and ready for cooking.
2. In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper to create your dry mixture.
3. In another shallow bowl, beat the egg with 1 tbsp of water to make an egg wash.
4. Place the panko breadcrumbs in a third shallow bowl, ensuring you have three distinct stations for breading.
5. Dip each pickle slice into the flour mixture, shaking off any excess, then into the egg wash, and finally coat it thoroughly with panko breadcrumbs.
6. Lightly spray the breaded pickles with cooking spray to help them achieve a golden crispiness.
7. Arrange the pickles in a single layer in the air fryer basket, ensuring they don’t overlap for even cooking.
8. Air fry at 400°F for 8 minutes, flipping halfway through, until they’re golden brown and crispy.
9. Remove the pickles from the air fryer and let them cool slightly on a wire rack to maintain their crunch.

Remarkably crispy on the outside with a juicy, tangy center, these Air Fryer Fried Pickles are a delightful contrast of textures and flavors. Serve them with a side of ranch or spicy aioli for dipping to complement their zestful profile.

Dill Pickle Fried Chicken Tenders

Few dishes marry the tangy zest of dill pickles with the crispy, golden perfection of fried chicken quite like these Dill Pickle Fried Chicken Tenders. This recipe transforms simple ingredients into a gourmet experience, offering a delightful crunch with every bite.

Ingredients

• 1.5 lbs chicken tenders
• 1 cup dill pickle juice
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• Vegetable oil for frying

Instructions

1. In a large bowl, marinate the chicken tenders in dill pickle juice for at least 1 hour, or overnight for deeper flavor.
2. In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. Pour buttermilk into another shallow dish, and place panko breadcrumbs in a third dish.
4. Remove chicken from pickle juice, letting excess drip off. Dredge each tender in the flour mixture, then dip into buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry tenders in batches, avoiding overcrowding, for 3-4 minutes per side or until golden brown and internal temperature reaches 165°F.
6. Transfer fried tenders to a wire rack set over a baking sheet to drain and stay crisp.

Zesty and irresistibly crunchy, these Dill Pickle Fried Chicken Tenders offer a perfect balance of tang and spice. Serve them atop a crisp salad for a refreshing contrast or with a creamy dipping sauce to complement their bold flavors.

Fried Pickle Poppers

Delightfully crispy and irresistibly tangy, Fried Pickle Poppers are the perfect blend of crunch and zest, offering a sophisticated twist on a beloved snack. These bite-sized delights are coated in a golden, seasoned crust, revealing a juicy, briny center that’s sure to captivate your palate.

Ingredients

• 1 cup dill pickle spears, patted dry
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• 1 quart vegetable oil, for frying

Instructions

1. In a shallow bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Pour 1 cup buttermilk into a separate shallow bowl.
3. Place 2 cups panko breadcrumbs in a third shallow bowl.
4. Dip each pickle spear first into the flour mixture, shaking off excess, then into the buttermilk, and finally into the panko breadcrumbs, pressing gently to adhere.
5. Heat 1 quart vegetable oil in a deep fryer or large pot to 375°F.
6. Fry the coated pickle spears in batches for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding to ensure even cooking.
7. Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate to drain excess oil.

Yieldingly crisp on the outside with a succulent, tangy core, these Fried Pickle Poppers are a textural masterpiece. Serve them atop a sleek slate board with a side of creamy ranch or chipotle aioli for an elegant presentation that’s as visually appealing as it is delicious.

Sweet and Spicy Fried Pickles

Savory meets sensational in this delightful twist on a classic appetizer, where crispy, golden pickles are elevated with a harmonious blend of sweetness and heat, promising to tantalize your taste buds with every bite.

Ingredients

• 1 cup dill pickle slices, drained and patted dry
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup buttermilk
• 1 tbsp honey
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1/4 cup powdered sugar
• 1/2 tsp chili powder

Instructions

1. In a medium bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and cayenne pepper.
2. In another bowl, mix the buttermilk and honey until well combined.
3. Dip each pickle slice into the flour mixture, then into the buttermilk mixture, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F over medium-high heat.
5. Fry the coated pickle slices in batches for 2-3 minutes, or until golden brown and crispy, turning once halfway through.
6. Remove the pickles with a slotted spoon and drain on paper towels.
7. In a small bowl, mix the powdered sugar and chili powder, then sprinkle over the warm fried pickles.

Perfectly crisp on the outside with a juicy, tangy center, these sweet and spicy fried pickles offer a playful contrast of flavors. Serve them with a cooling ranch or blue cheese dip to balance the heat, or pile them high on a burger for an unexpected crunch.

Ranch Fried Pickles

Crisp, tangy, and irresistibly crunchy, Ranch Fried Pickles are the perfect blend of Southern comfort and zesty flair, offering a delightful twist on a classic appetizer that’s sure to impress at any gathering.

Ingredients

• 1 cup dill pickle slices, drained and patted dry
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buttermilk
• 1 tbsp ranch seasoning mix
• 2 cups vegetable oil, for frying

Instructions

1. In a medium bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
2. In a separate bowl, combine the buttermilk and ranch seasoning mix until well blended.
3. Dip each pickle slice into the buttermilk mixture, allowing excess to drip off, then coat thoroughly in the flour mixture. Tip: For extra crunch, double dip by repeating the buttermilk and flour coating process.
4. Place the coated pickles on a wire rack and let them rest for 5 minutes to set the coating.
5. Heat the vegetable oil in a deep fryer or large skillet to 375°F over medium-high heat. Tip: Use a candy thermometer to ensure the oil reaches the perfect temperature for frying.
6. Fry the pickles in batches for 2-3 minutes, or until golden brown and crispy. Tip: Avoid overcrowding the fryer to ensure even cooking and crispiness.
7. Remove the fried pickles with a slotted spoon and drain on paper towels.

Masterfully crispy on the outside with a juicy, tangy center, these Ranch Fried Pickles are a crowd-pleaser. Serve them with a side of creamy ranch or blue cheese dressing for dipping, or sprinkle with a pinch of cayenne pepper for an extra kick.

Fried Pickle and Cheese Balls

Offering a delightful twist on classic appetizers, these Fried Pickle and Cheese Balls combine the tangy crunch of pickles with the creamy richness of cheese, all encased in a golden, crispy coating. Perfect for gatherings or a sophisticated snack, they’re sure to impress with their bold flavors and elegant presentation.

Ingredients

• 1 cup dill pickles, finely chopped
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup cream cheese, softened
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp paprika
• Vegetable oil, for frying

Instructions

1. In a medium bowl, combine the chopped pickles, shredded cheddar, and cream cheese until evenly mixed.
2. Using your hands, form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to firm up.
3. Set up a breading station with three shallow dishes: one with flour mixed with garlic powder and paprika, one with beaten eggs, and one with breadcrumbs.
4. Roll each frozen ball first in the flour mixture, then dip into the eggs, and finally coat with breadcrumbs, ensuring each is fully covered.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the balls in batches, avoiding overcrowding, for 2-3 minutes or until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels to remove excess oil.

Best served warm, these Fried Pickle and Cheese Balls offer a satisfying contrast between the crispy exterior and the soft, flavorful center. Pair them with a spicy aioli or ranch dressing for an extra layer of taste, or serve as a unique addition to your next charcuterie board.

Pickle Brined Fried Chicken with Pickle Chips

Zesty and bold, this Pickle Brined Fried Chicken with Pickle Chips transforms the humble chicken into a crispy, tangy masterpiece that’s sure to captivate your palate. The brine infuses the meat with moisture and flavor, while the pickle chips add a delightful crunch and acidity that cuts through the richness.

Ingredients

• 4 cups pickle juice
• 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 cup buttermilk
• 1 cup dill pickle chips
• 4 cups vegetable oil, for frying

Instructions

1. In a large bowl, combine the chicken pieces with pickle juice, ensuring they are fully submerged. Cover and refrigerate for 12 hours.
2. Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
3. In a separate bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. Dip each piece of chicken into buttermilk, then dredge in the flour mixture, pressing to adhere. Let rest on a wire rack for 10 minutes to set the coating.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the chicken in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F, about 12-15 minutes per batch.
6. During the last 2 minutes of frying, add pickle chips to the oil and fry until crispy. Remove with a slotted spoon and drain on paper towels.
7. Serve the fried chicken hot, garnished with the fried pickle chips for an extra crunch.

Vibrant and juicy, the chicken boasts a perfectly seasoned crust that shatters with each bite, revealing tender, flavorful meat beneath. The fried pickle chips offer a briny contrast, making this dish a harmonious blend of textures and tastes that’s ideal for pairing with a cool, creamy dipping sauce.

Fried Pickle Tacos with Sriracha Mayo

Venture into a world where the crunch of fried pickles meets the creamy zest of sriracha mayo, all nestled within the soft embrace of a taco shell. This dish is a harmonious blend of textures and flavors, promising a delightful culinary experience that’s both innovative and comforting.

Ingredients

• 1 cup dill pickle slices
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• Vegetable oil for frying

Instructions

1. In a shallow bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp salt.
2. Pour 1/2 cup buttermilk into a second shallow bowl, and place 1 cup panko breadcrumbs in a third shallow bowl.
3. Dip each dill pickle slice first into the flour mixture, then into the buttermilk, and finally coat with panko breadcrumbs, ensuring each slice is fully coated at each step.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the coated pickle slices in batches until golden brown, about 2-3 minutes per batch, then drain on paper towels.
5. In a small bowl, mix 1/2 cup mayonnaise with 2 tbsp sriracha sauce until well combined to create the sriracha mayo.
6. Warm 8 small flour tortillas according to package instructions.
7. To assemble each taco, spread a layer of sriracha mayo on a tortilla, then top with shredded lettuce, diced tomatoes, and a few fried pickle slices.

Unveil a taco that’s a masterpiece of contrasts: the crispy, tangy pickles against the smooth, spicy mayo, all wrapped in a soft tortilla. Serve these tacos with an extra drizzle of sriracha mayo on top for an added kick, or pair with a light, crisp salad to balance the richness.

Conclusion

Just like that, we’ve explored 17 crispy fried pickle recipes that promise to delight your taste buds and add a crunchy twist to your meals. Whether you’re a pickle aficionado or just looking for something new to try, these recipes are sure to impress. Don’t forget to leave a comment with your favorite, share your creations, and pin this article on Pinterest to spread the pickle love!