If you’ve been following this blog for long, you know I like to deep fry all kinds of things. Until now, I’ve never shared a recipe for my favorite thing to fry: pickles!
Yes, I’m one of those crazy people who are obsessed with all things pickle. Pickle brined chicken, pickle butter, pickle chips, even pickle wings…I love it all! There’s a lot of great things about Janette, and one of my favorites is that she doesn’t like pickles. So, whenever we eat out she always gives me hers. A match made in heaven!
Like many people, my love for fried pickles started at that beloved & classy American breastaurant – Hooters. I definitely drew inspiration from their batter for this recipe. This is sort of like the extra crunchy version of their fried pickles.
I used spears instead of slices because that’s my preference. You could use this same batter on pickle slices if you’d rather.
These chicken fried pickles make an awesome appetizer, great game day dish, or even a creative vegetarian substitute for chicken tenders.
I like to cook mine in a deep fryer because that is the safest & easiest way. If you don’t have a deep fryer, you can use a cast iron skillet.
No fried pickle is complete without a dipping sauce. I prefer to dip mine in ranch, but “comeback sauce” is also a popular choice.
Other Fried Recipes
- Korean Corn Dogs
- Deep Fried Pop Tarts
- Nashville Hot Fried Oysters
- Nashville Hot Chicken Wings
- Flamin’ Hot Cheetos Mozzarella Sticks
- Strawberry Funnel Cake Ice Cream Sandwiches
- Buttermilk Fried Chicken Wings
Chicken Fried Pickles Recipe
These deep-fried pickles have an extra crispy coating reminiscent of fried chicken.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 1x
- Category: Appetizer
- Cuisine: American
1 24oz Jar of Pickle Spears
2 Cups of Buttermilk
2 tsp Louisiana Hot Sauce
2 Cups Whole Wheat Flour
1 Cup Flour
2 teaspoons Salt
1 teaspoon Paprika
1/4 tsp Cayenne Pepper
Oil, for frying
Drain pickles and set aside.
Add buttermilk, hot sauce, and eggs to a large bowl. Whisk to combine.
In another bowl, combine the flour, salt, paprika, and cayenne pepper. Stir to combine. Drizzle a small amount of buttermilk over the top of the flour. Use a fork to stir. This should create little clumps of flour that will help make our fried pickles extra crispy.
One by one, submerge each pickle in the buttermilk mixture, shake off any excess, then dredge in the flour.
Fry 5-6 pickles at a time at 375 degrees F in a deep fryer or a cast iron skillet. Fry them 3-5 minutes, until golden brown and crispy.
Remove from oil and place on a paper towel lined plate to drain.
- Calories: 375
I’ve never tried making something like this before! Looks delicious. Thank you so much for sharing!
I know you love too deep fry, however I’d love to know if you have an air fryer method/recipe?
Jessica Pinney says
Hi, Joni! Unfortunately you can’t use a wet batter in an air fryer, so I’m not sure how to replicate the fried chicken coating using one. If you just wanted to make fried pickles, you could dip them in flour, then egg, then breadcrumbs or crushed potato chips and cook them in your air fryer at 400F for 8-10 minutes (until crispy).
Well, Jessica, I’ve got all those ingredients and it’s certainly worth a try. I’ll let you know when I do. (Hmm, I have Kettle Potato Chips that should really give a nice crunch!)
Air fried, Potato chip crusted fried pickles turned out good. I’ll remember to crush the chips to a finger consistency next time and I won’t be afraid I’m burning them. I did flip them over at about 5 minutes and forgot to preheat the air fryer a couple minutes before starting, however I’m pleased to know I CAN make them this way!