Fried Pickle

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Introduction

Fried pickles are a crispy, salty snack that cooks in minutes once your oil reaches temperature. The double dredge—dipping in a seasoned milk batter and then flour—creates a crunchy, golden crust that stays crisp even as it cools. Serve them hot as an appetizer or alongside burgers and sandwiches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Servings: 8

Ingredients

Milk mixture

• 1 cup milk
• 1 egg, beaten
• 1 tbsp flour
• 1 tbsp Worcestershire sauce
• 6 drops hot sauce

Flour mixture

• 3½ cup flour
• ¾ tsp salt
• ¾ tsp pepper

Other ingredients

• 1 qt sliced dill pickles
• Dried dill (optional)
• Vegetable oil for deep frying
• 1 qt sliced dill pickles
• Dried dill (optional)
• Vegetable oil for deep frying

Instructions

1. Combine the ingredients for the milk mixture, stirring well. Set aside.
2. Combine ingredients for the flour mixture, stirring well.
3. Dip pickles in milk mixture and dredge in flour mixture. Repeat process.
4. Deep fry in oil heated to 350 °F until pickles float to surface and are golden brown. Drain on paper towels.
5. Sprinkle with dried dill to your liking.

Variations

• Extra heat: Add another 4–6 drops of hot sauce to the milk mixture or a pinch of cayenne to the flour mixture for a spicier bite.
• Herb crust: Mix 1–2 tbsp of fresh or dried herbs (dill, parsley, or cajun seasoning) directly into the flour mixture before dredging.
• Thinner coating: Use only one dredging pass instead of two if you prefer a lighter, less thick crust.
• Air fryer method: Lightly spray dredged pickles with cooking oil and air fry at 375 °F for 5–6 minutes, shaking the basket halfway through.

Tips for Success

• Drain the pickles well: Pat sliced pickles dry with paper towels before dipping—excess moisture prevents the coating from adhering properly.
• Double dredge matters: The second coat of flour creates the signature crunch; don’t skip it.
• Watch the oil temperature: Use a thermometer to confirm 350 °F; oil that’s too cool produces greasy results, while oil that’s too hot burns the outside before the inside cooks.
• Fry in small batches: Overcrowding the oil lowers the temperature and causes uneven browning; work in 2–3 batches if needed.
• Serve immediately: Fried pickles are best eaten within 5 minutes of draining; they soften as they sit.

Storage and Reheating

FAQ

Can I prepare the pickles in advance?

Yes. Slice and drain the pickles up to 8 hours ahead, and prepare the milk and flour mixtures up to 2 hours ahead. Store each separately in the refrigerator. Dip and fry when you’re ready to serve.

What oil should I use?

Any neutral vegetable oil with a high smoke point works well—canola, peanut, or vegetable oil are all good choices. Avoid olive oil, which has a lower smoke point and will burn at 350 °F.

Why do my pickles stay soggy inside?

If the interior is soggy, your oil temperature is too low. Check with a thermometer to ensure it reaches 350 °F before frying. Also confirm that your pickles are well drained before dipping.

Can I make this without the hot sauce?

Yes. Omit it or replace it with a pinch of black pepper or paprika in the milk mixture. The hot sauce adds flavor depth, but the pickles will still be tasty without it.