Our easy Southern fried pickle recipe features dill pickle spears and a crunchy panko coating. It’s paired with a quick Creole remoulade sauce. Simple, tasty, and sure to be a hit at any gathering!
Hey y’all! Today, we’re going all in with one of my favorite snacks – Southern Fried Pickles. These are not just any fried pickles, though. I’m talking about big and better-than-ever dill pickle spears (restaurant-style).
Using pickle spears instead of chips elevates that satisfying crunch. We once made this reicpe using bread and butter chips, but have firmly declared that these pickle spears are the real deal.
I even did a double dredge coating in flour and egg before rolling them in panko breadcrumbs for that extra level of crispy goodness. Check out the pictures below to see the difference between a single coating and a double dip – it’s a game-changer!
But that’s not it… I paired these with our homemade Remoulade Sauce because, let’s face it, I can’t resist a bit of Creole flavor. The zesty, spicy dip perfectly complements the Southern fried pickles. I’ve included a Creole remoulade recipe below using ingredients you probably already have on hand. It’s super easy to whip up.
So, whether it’s New Year’s Eve, Super Bowl Sunday, Juneteenth, or any Southern-style cookout, these fried pickles are bomb. Don’t just read about it, y’all – try these Southern Fried Pickles at home and let us know how it goes!
- Pickle spears
- All-purpose flour
- Granulated garlic
- Diamond Crystal Kosher Salt
- Seasoned salt
- Ground black pepper
- Vegetable oil, for frying
Creole Remoulade Sauce
Note: Dill pickles are the most common choice for Southern fried pickles due to their tangy and savory flavor. However, you can experiment with other pickle varieties like bread and butter pickles or spicy pickles for unique twists.
How to Make Southern Fried Pickles
Prepare Pickles: Pat pickles dry with paper towel. Reserve some the pickle juice if making the remoulade sauce (see recipe below). Set pickles aside until ready to use.
Set Up Dredging Stations: In a shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, and 1/2 teaspoon ground black pepper. This is your seasoned flour mixture. In another shallow bowl, beat eggs. In a third shallow bowl, add panko breadcrumbs.
Coat Pickles: Take a pickle spear and coat it in the seasoned flour mixture, making sure it’s well covered.
Dip in Eggs: Dip the floured pickle spear into the beaten eggs, allowing any excess to drip off.
Double Coating (Optional): Dip the pickle back into the seasoned flour mixture for a second coating, then back into the beaten eggs. See pic below for a comparison of a single coating (left) versus a second coating (right).
Breadcrumb Coating: Roll the pickle spear in the panko breadcrumbs, pressing gently to ensure the crumbs stick. Repeat this process for the remaining pickles.
Refrigerate: After coating the pickles, let them chill in the refrigerator for 15-30 minutes. This helps the coating set, making it less likely to fall off during frying.
Heat Oil: Heat vegetable oil in a frying pan to 375°F (190°C).
Fry Pickles: Carefully place the coated pickles in the hot oil and fry for 2 to 3 minutes or until they turn golden brown.
Drain and Serve: Remove the fried pickles from the oil and let them drain on a cooling rack set over a sheet pan.
Enjoy: Serve your crispy Southern fried pickles while they’re still warm.
Dip for Fried Fickles
This quick and easy dip for fried pickles is similar to a remoulade sauce and features mayonnaise, Creole mustard, hot sauce, pickle juice, Creole seasoning, and a hint of garlic for a flavorful and tangy kick.
- 1 cup mayonnaise
- 1/4 cup Creole mustard (or yellow)
- 1 tablespoon hot sauce, or to taste (preferably Crystal)
- 2 teaspoons pickle juice
- 1 teaspoon Creole seasoning
- 1 clove garlic, grated on a Microplane (or minced)
- In a bowl, combine the mayonnaise, Creole mustard, hot sauce, pickle juice, Creole seasoning, and grated garlic.
- Whisk the ingredients together until well combined.
- Taste the remoulade sauce and adjust the seasoning to your preference. You can add more hot sauce for extra heat or more pickle juice for tanginess.
- Once satisfied with the flavor, cover the bowl and refrigerate the remoulade sauce for at least 30 minutes to allow the flavors to meld.
- Serve the remoulade sauce with your favorite dishes, such as seafood, po’boys, or as a dipping sauce for fried foods.
Recipe Tips & Tricks
- Dry Pickles Thoroughly: Before coating pickles in flour, make sure to pat them dry with paper towels. Excess moisture can prevent the coating from sticking properly, affecting the crispiness of the final dish.
- Double Coating for Extra Crunch: For an extra crispy texture, consider double-coating the pickles. After the initial dip in egg and breadcrumbs, repeat the process for a second layer.
- Chill Coated Pickles: After coating the pickles, let them chill in the refrigerator for 15-30 minutes. This helps the coating set, making it less likely to fall off during frying.
- Maintain Oil Temperature: Use a kitchen thermometer to monitor the oil temperature consistently. Frying at the right temperature (around 350°F or 175°C) ensures that the pickles cook evenly and achieve the desired crunch without becoming greasy.
- Work in Batches: Avoid overcrowding the frying pan, as this can lead to uneven cooking and a drop in oil temperature. Work in small batches to maintain optimal frying conditions.
- Drain Excess Oil: Once the pickles are fried, place them on a cooling rack set over a sheet pan to allow excess oil to drain off. This helps maintain their crispiness.
- Serve Immediately: Fried pickles are best enjoyed immediately after frying while they are still warm and crispy. If you need to reheat them, use an oven to help maintain their texture.
- Experiment with Dipping Sauces: Explore different dipping sauces to complement the fried pickles. Options like ranch dressing, spicy mayo, or a zesty aioli can enhance the overall flavor experience.
- Choose the Right Pickles: While dill pickles are a classic choice, feel free to experiment with other pickle varieties such as bread and butter pickles or spicy pickles for unique flavor twists.
Dill pickle spears are our favorite, but you can also try bread and butter pickles (chips), spicy pickles, garlic pickles, etc.
Yes! Baking won’t provide the same level of crispiness as frying, but it can still yield a delicious result. Bake at 425°F (220°C) for approximately 15-20 minutes, turning the pickles halfway through, until they are golden brown and crispy.
Fried pickles pair well with a variety of dipping sauces. Here are some delicious options: Remoulade sauce, ranch dressing, aioli, Sriracha mayo, and chipotle mayo.
Vegetable, canola, corn, and peanut oil are popular choices for frying due to their high smoke point and neutral/mild taste. Consider factors such as the smoke point, flavor neutrality, and your personal preferences. Additionally, always use fresh oil for frying to ensure the best results.
The most accurate way to gauge the oil temperature is by using a deep-fry or candy thermometer. Clip the thermometer to the side of the pot or fryer so that the tip is submerged but not touching the bottom. If you don’t have a thermometer, you can use visual cues. For most frying methods, the oil is typically ready when it shimmers and has a slight haze. You can also place a small pinch of the seasoned flour into the oil. If it sizzles, it is likely hot enough.
Our Southern Fried Pickles combine the tanginess of dill pickle spears with a crispy panko coating, perfectly paired with a side of flavorful Creole remoulade sauce. This recipe is quick and easy to make, and these fried pickles are a delicious crowd-pleaser. They’re ideal for snacking or entertaining guests!Print
Our easy Southern fried pickle recipe features dill pickle spears and a crunchy panko coating. It’s paired with a quick and tangy Creole remoulade sauce. Simple, tasty, and sure to be a hit at any gathering!
- 1 24-ounce jar dill pickle spears (about 11–12 pickles), patted dry
- 1 cup all-purpose flour
- 1 teaspoon granulated garlic
- 1 teaspoon Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other type of salt)
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- 1 cups panko
- Vegetable oil, for frying
- Pat pickles dry with paper towel; set aside. Reserve some pickle juice if making Creole remoulade sauce.
- Combine flour, granulated garlic, kosher salt, seasoned salt, and ground black pepper in a small bowl.
- In another shallow bowl, beat eggs.
- In a third shallow bowl, add panko breadcrumbs.
- Take a pickle spear and thoroughly coat it in the seasoned flour mixture.
- Dip the floured pickle spear into the beaten eggs, allowing any excess to drip off.
- Dip the pickle back into the seasoned flour mixture for a second coating, then back into the beaten eggs.
- Roll the pickle spear in the panko breadcrumbs, pressing gently to ensure the crumbs stick. Repeat this process for the remaining pickles.
- Place the coated pickles in the refrigerator for 15-30 minutes to allow the coating to set.
- Heat vegetable oil in a frying pan to 375°F (190°C).
- Carefully place the refrigerated, coated pickles in the hot oil and fry for 2 to 3 minutes or until they turn golden brown.
- Remove the fried pickles from the oil and let them drain on a cooling rack set over a sheet pan.
- Serve crispy fried pickles while they’re still warm with a side of remoulade sauce.
Keywords: fried pickles, dill pickle spears