Embracing the appetizer scene in the early ’60s, the concept of crispy fried pickles emerged with a splash. It all began when the Oakland Tribune showcased a recipe for “French Fried Pickles,” a delightful combination of sweet pickle slices and pancake mix. In 1963, Bernell “Fatman” Austin took the concept a step further, introducing his own twist with sliced dill pickles. He served these delightful treats at just 15 cents a pop at his Arkansas drive-in, “The Duchess,” captivating a fan base that has only grown since.
These delectable, crunchy on the outside and tender on the inside fried pickle chips are a crowd-pleaser for any gathering. Perfect for game days, barbecues, dinner parties, or as a weekend indulgence, they’re sure to disappear quickly. Just ensure you have enough to satisfy everyone!
Editor’s Note: This recipe has been meticulously crafted by the Southern Living Test Kitchen, with the recipe’s introduction penned by Kimberly Holland.
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- 1/2 cup whole buttermilk
- 1 tsp. black pepper
- 1 (16-oz.) jar dill pickle chips, drained
- 1 1/2 cups finely ground cornmeal
- 1/2 cup (about 2 1/8 oz.) all-purpose flour
- Canola oil
1/2 cup whole buttermilk
1 tsp. black pepper
1 (16-oz.) jar dill pickle chips, drained
1 1/2 cups finely ground cornmeal
1/2 cup (about 2 1/8 oz.) all-purpose flour
- 1/2 cup mayonnaise
- 2 Tbsp. chili sauce
- 1 Tbsp. ketchup
- 1 1/2 tsp. white vinegar
- 1 1/2 tsp. Sriracha chili sauce
- 1 tsp. Worcestershire sauce
- 1/2 tsp. smoked paprika
- 1/4 tsp. kosher salt
- 1/4 tsp. dry mustard
- 1/8 tsp. black pepper
1/2 cup mayonnaise
2 Tbsp. chili sauce
1 1/2 tsp. white vinegar
1 1/2 tsp. Sriracha chili sauce
1 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. dry mustard
1/8 tsp. black pepper
- Mix mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl. Cover and chill until it’s time to serve.
- In a separate dish, combine buttermilk and pepper; add pickles and coat thoroughly.
- In another dish, blend cornmeal and flour. Add pickles a few at a time, ensuring they’re evenly coated with the cornmeal mixture, then lay them on a baking sheet lined with wax paper or parchment paper.
- In a large cast-iron skillet, heat canola oil to 365°F over medium-high heat. Fry pickles in batches until they turn golden brown and crispy, about 1 to 2 minutes. Drain on paper towels and serve with the Roundhouse-Kick Sauce.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Mix buttermilk and pepper in a shallow dish; add pickles, and stir to coat.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Mix cornmeal and flour in another shallow dish. Add pickles a few at a time, ensuring they’re evenly coated with the cornmeal mixture, then lay them on a baking sheet lined with wax paper or parchment paper.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Heat canola oil to 365°F in a large cast-iron skillet. Fry pickles in batches until they turn golden brown and crispy, about 1 to 2 minutes. Drain on paper towels. Serve with Roundhouse-Kick Sauce.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Avoid the heartbreak of breading falling off your pickle chips by taking a few extra minutes to dry the drained dill pickle chips thoroughly on paper towels, ensuring the buttermilk and breading adhere perfectly.
Crunchy fried pickles are a delight, but soggy ones? Not so much. This cornmeal and flour breading mix offers a sturdy coating for the pickles, and frying at the correct temperature guarantees a crispy exterior without soaking up excess oil.
For pickles made ahead, refresh them by briefly reheating in hot oil or an air fryer before serving.
Frequently Asked Questions
- Without buttermilk on hand, use plain yogurt or sour cream thinned with a splash of milk or cream to achieve the desired consistency.
- Pickle fries are thinly sliced dill pickles battered and deep-fried, akin to zucchini fries. Essentially, they’re similar but have their own unique flavor profile.
- For frying, use neutral oils with high smoke points, such as canola or vegetable oil.
Without buttermilk on hand, use plain yogurt or sour cream thinned with a splash of milk or cream to achieve the desired consistency.
Pickle fries are thinly sliced dill pickles battered and deep-fried, akin to zucchini fries. Essentially, they’re similar but have their own unique flavor profile.
For frying, use neutral oils with high smoke points, such as canola or vegetable oil.
