Irresistibly Crispy Chicken Fried Pickles: Your Ultimate Guide to a Southern Snack Sensation
If you’ve followed my culinary adventures for a while, you know my deep affection for the deep fryer. While I’ve explored a wide array of fried delights, there’s one obsession I haven’t fully celebrated on this blog until now: the glorious fried pickle! Prepare to embark on a flavor journey that combines the tangy zest of pickles with an unbelievably crispy, golden-brown coating reminiscent of classic fried chicken.
Yes, I confess – I am one of those enthusiastic pickle enthusiasts. From pickle-brined chicken to zesty pickle butter, crunchy pickle chips, and even adventurous pickle-infused wings, I savor every variant. My partner, Janette, fortunately, isn’t a fan, which means whenever we dine out, I’m the lucky recipient of all her unwanted pickles. It truly is a match made in culinary heaven, ensuring no pickle ever goes unappreciated!
The Inspiration Behind the Crispiest Fried Pickles
For many, including myself, the love affair with fried pickles began at iconic American eateries. The distinct crunch and tangy burst of flavor instantly captivated me. My personal quest has always been to replicate and even enhance that experience at home, and this “chicken fried” method is the culmination of that journey. This recipe takes inspiration from those beloved restaurant versions but elevates them with an extra-crunchy coating that truly sets them apart.
While some prefer thinly sliced pickle chips, I’ve always leaned towards pickle spears for frying. They offer a more substantial bite, a tender interior, and a delightful contrast with the thick, crispy breading. The larger surface area allows for maximum crunch in every bite. However, this versatile batter recipe works beautifully with pickle slices as well, so feel free to adapt it to your personal preference.
Why These Aren’t Just Any Fried Pickles: The “Chicken Fried” Difference
What exactly makes these “Chicken Fried Pickles” so special? It’s all in the unique breading technique that mirrors the preparation of classic Southern fried chicken. This isn’t just a simple dredge in flour; it’s a meticulously crafted batter designed for maximum crunch and flavor adhesion. The secret lies in a buttermilk and egg wash that not only tenderizes but also provides a sticky base for the flour mixture. Crucially, a small amount of the buttermilk mixture is drizzled into the dry flour, creating small, irregular “clumps.” These clumps are the magic ingredient that transforms a good fried pickle into an extraordinary one, creating those irresistible nooks and crannies that fry up into incredibly crispy, shatteringly good pieces of fried perfection.
These crispy delights are incredibly versatile. They make an unforgettable appetizer, perfect for kickstarting any meal. They are an absolute showstopper for game day gatherings, guaranteed to disappear quickly from the snack table. Beyond that, they can even serve as a creative and satisfying vegetarian alternative to traditional chicken tenders, offering a unique texture and flavor profile that stands out. Who knew pickles could be this exciting?
Mastering the Fry: Deep Fryer vs. Cast Iron Skillet
Achieving that perfect golden-brown crispiness requires the right frying method. While a dedicated deep fryer offers the safest and most consistent results with precise temperature control, it’s certainly not a requirement. Many home cooks achieve fantastic results using a sturdy cast iron skillet on the stovetop. The key, regardless of your equipment, is maintaining a consistent oil temperature of 375°F (190°C).
When using a cast iron skillet, ensure you have enough oil to submerge the pickles partially or fully, depending on the pan’s depth. Be mindful not to overcrowd the pan, as this can lower the oil temperature and lead to soggy pickles. Fry in batches, allowing the oil to recover its temperature between additions. Always exercise caution when working with hot oil, and have a reliable thermometer on hand to monitor the temperature.
The Perfect Pairing: Dipping Sauces for Fried Pickles
No fried pickle experience is truly complete without the ideal dipping sauce. The cool, creamy contrast of a delicious sauce perfectly complements the hot, tangy, and crispy pickle. My personal favorite is a classic ranch dressing. Its herby, buttermilk-based flavor profile is simply divine with the salty, sour pickles and their rich fried coating.
Another incredibly popular and equally delicious choice is “comeback sauce.” This zesty, slightly spicy, mayonnaise-based sauce, often found in Southern cuisine, offers a wonderful kick that elevates the fried pickle to new heights. For those who enjoy a bit more heat, a spicy aioli or a sriracha-mayo blend would also be fantastic. Don’t be afraid to experiment and find your own perfect match!
Expert Tips for Flawless Chicken Fried Pickles
- Drain Thoroughly: This is crucial! Excess moisture from the pickles will lead to a soggy batter that won’t adhere properly. Lay them out on several layers of paper towels and pat them dry.
- Achieve the “Clumps”: The little flour clumps are key to that iconic crunchy texture. Don’t overmix them; just enough to create small, irregular pieces.
- Maintain Oil Temperature: A thermometer is your best friend. Too low, and pickles absorb oil and become greasy; too high, and the coating burns before the pickle heats through. Aim for a consistent 375°F (190°C).
- Don’t Overcrowd: Fry in small batches to prevent the oil temperature from dropping drastically. This ensures each pickle gets evenly crispy.
- Season Immediately: A light sprinkle of salt right after removing them from the fryer enhances their flavor and helps them stay crisp.
- Serve Hot: Fried pickles are best enjoyed fresh out of the oil.
More Crispy & Delicious Fried Recipes to Explore
If you’ve enjoyed the satisfying crunch of these chicken fried pickles, you’re in for a treat! Deep frying opens up a world of incredible textures and flavors. Here are some other must-try recipes from my collection that celebrate the art of frying:
- Korean Corn Dogs: A sweet and savory street food sensation with a unique crispy coating.
- Deep Fried Pop Tarts: An unexpected dessert that’s surprisingly delightful.
- Nashville Hot Fried Oysters: Spicy, crispy, and bursting with oceanic flavor.
- Nashville Hot Chicken Wings: Experience the fiery kick and perfect crunch of these crowd-pleasing wings.
- Flamin’ Hot Cheetos Mozzarella Sticks: An adventurous snack for those who love heat and cheese.
- Strawberry Funnel Cake Ice Cream Sandwiches: A sweet, indulgent treat perfect for summer.
- Buttermilk Fried Chicken Wings: The classic, perfected for ultimate tenderness and crispiness.
Chicken Fried Pickles Recipe
Print Recipe
10 mins
5 mins
5
Ingredients
- 1 24 oz Jar of Dill Pickle Spears
- 2 Cups Buttermilk
- 2 Large Eggs
- 2 tsp Louisiana Hot Sauce (or your favorite hot sauce)
- 2 Cups All-Purpose Flour
- 1 Cup Whole Wheat Flour (or additional All-Purpose Flour)
- 2 teaspoons Salt
- 1 teaspoon Smoked Paprika
- 1/4 tsp Cayenne Pepper (adjust to taste for heat)
- Vegetable Oil (or other high smoke point oil), for frying
Instructions
- Begin by thoroughly draining your jar of pickle spears. It’s crucial to remove as much moisture as possible. Lay the pickles out on several layers of paper towels and pat them dry. Set aside while you prepare the batter.
- In a large mixing bowl, combine the buttermilk, eggs, and Louisiana hot sauce. Whisk vigorously until all ingredients are well combined and smooth. This will be your wet batter.
- In a separate, equally large bowl, whisk together the all-purpose flour, whole wheat flour, salt, smoked paprika, and cayenne pepper. Mix thoroughly until all spices are evenly distributed. To create those signature crispy “clumps,” drizzle a small amount (about 2-3 tablespoons) of the buttermilk mixture over the dry flour mixture. Use a fork or your fingers to gently stir and break up any large clumps, aiming for small, irregular flour bits that will cling to the pickles.
- Heat your oil in a deep fryer or heavy-bottomed cast iron skillet to 375°F (190°C). Use a kitchen thermometer to ensure accuracy.
- Working one by one, take a pickle spear and fully submerge it in the buttermilk mixture. Allow any excess liquid to drip off for a moment. Immediately transfer the wet pickle to the seasoned flour mixture, ensuring it’s completely coated. Press the flour onto the pickle gently to help the “clumps” adhere. Shake off any loose excess flour.
- Carefully place 5-6 coated pickles into the hot oil at a time, being careful not to overcrowd the fryer or skillet. Fry them for approximately 3-5 minutes, or until they reach a beautiful golden brown color and are wonderfully crispy.
- Using tongs or a spider, remove the fried pickles from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. For best results, lightly sprinkle with a pinch of salt immediately after frying.
- Serve your irresistibly crispy Chicken Fried Pickles immediately with your favorite dipping sauce, such as ranch dressing or comeback sauce. Enjoy!
Nutrition
Per Serving (approximate):
- Calories: 375 kcal (19% DV)
- (Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.)