These southern 4-ingredient fried pickles are the kind of easy snack that disappears almost as soon as they hit the tray. They have that classic diner-style crunch on the outside with a tangy, juicy pickle center, and because the ingredient list is so short, they are perfect for last-minute game days, cookouts, or neighborhood parties when you need something fun without a lot of prep.
Serve these fried pickles hot with ranch, comeback sauce, or a simple spicy mayo for dipping. They fit right in next to burgers, pulled pork sandwiches, wings, or a big spread of party snacks, and they are especially good with cold lemonade, iced tea, or a crisp light beer if you are serving a crowd outdoors.
Southern 4-Ingredient Fried Pickles
Servings: 6
Ingredients
1 jar dill pickle chips, drained
1 cup buttermilk
1 cup self-rising flour
Vegetable oil, for frying
Directions
1. Pour the pickle chips into a colander and let them drain well. Pat them dry with paper towels so the coating sticks better and the oil does not splatter as much.
2. Pour the buttermilk into one shallow bowl and the self-rising flour into another. Dip the pickle chips into the buttermilk, then toss them in the flour until fully coated.
3. Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350 degrees Fahrenheit. Fry the coated pickles in batches for 1 to 2 minutes per side, or until crisp and golden brown.
4. Transfer the fried pickles to a foil-lined baking tray or paper towel-lined plate to drain. Serve immediately with your favorite creamy dipping sauce.
Variations & Tips
Extra crispy coating: For a thicker crunch, dip the pickle chips in buttermilk, then flour, then back into buttermilk and flour one more time before frying. It takes a couple extra minutes but gives you a heartier crust.
Spicy version: Stir a pinch of cayenne or a little Cajun seasoning into the flour if you want some heat. This is my favorite option when I am making them for adults at a party and serving them with ranch.
Keep batches warm: If you are frying for a crowd, place the finished pickles on a wire rack set over a baking sheet in a 200 degree Fahrenheit oven while you cook the rest. That helps them stay crisp instead of steaming on the tray.
Dry pickles well: The biggest trick with fried pickles is removing as much surface moisture as possible before breading. If the pickles are too wet, the coating can slide off and the oil may pop more than usual.
Best pickle choice: Dill pickle chips work best because they are already evenly sliced and have the right tangy flavor. Avoid very thick slices, since they can stay too juicy in the center before the coating gets fully crisp.