There is something mighty satisfying about a batch of fried pickles hitting the table still hot, all crackly on the outside and briny in the middle. Around here, these always remind me of summer get-togethers, paper plates, folding chairs in the yard, and somebody hollering that the snacks are ready. This Southern-style version keeps things wonderfully simple with just four ingredients, letting that salty pickle flavor and crisp golden coating do all the work.
Serve these fried pickles with ranch dressing, comeback sauce, or a little spicy mayo for dipping. They fit right in beside burgers, pulled pork sandwiches, barbecue chicken, or a platter of deviled eggs and potato salad. If you are setting out party food, they are especially nice with other easy finger foods, since folks can grab a few and keep right on visiting.
Southern 4-Ingredient Crispy Fried Pickles
Servings: 6
Ingredients
Dill pickle slices, 1 (16-ounce) jar, drained
Directions
1. Drain the pickle slices very well, then spread them on paper towels and pat them dry so the coating will stick and fry up crisp.
2. Pour the buttermilk into one shallow bowl and the self-rising flour into another. Dip the pickle slices in the buttermilk, then toss them in the flour until well coated.
3. Heat 1 to 2 inches of vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F. Fry the coated pickles in batches for 1 to 2 minutes per side, or until deeply golden and crisp.
4. Transfer the fried pickles to a paper towel-lined tray or foil-lined baking sheet to drain briefly, then serve them hot while the coating is at its crunchiest.
Variations & Tips
For extra crunch: Let the flour-coated pickles rest for 5 minutes before frying. That little pause helps the coating cling better and makes the crust fry up sturdier and crispier.
Chip style: Hamburger dill chips are the easiest shape for this recipe, but pickle spears will work too. If using spears, dry them especially well and add a little extra frying time so the coating browns before the inside gets too soft.
Keep batches hot: If you are frying for a crowd, place the finished pickles on a wire rack over a baking sheet in a 200°F oven while you finish the rest. That keeps them warm without turning the bottoms soggy.
Salt and oil tip: Pickles are naturally salty, so they usually do not need added salt. Also, be sure not to overcrowd the pan, since too many at once can lower the oil temperature and make the coating greasy instead of crisp.
