Crispy Deep Fried Pickles

4.97 from 32 votes

Crispy Deep Fried Pickles

Fried pickles are one of my favorite bar snacks, but when trying to make them at home they can turn out greasy, soggy, and bland. My version is super crispy thanks to a secret ingredient and a few simple tricks.

Course Appetizer

Cuisine American, Southern

Prep Time 10

Cook Time 3

Total Time 13

Servings Servings

Calories 279kcal

Author Krystle Smith

Ingredients

For the Fried Pickles

1 Jar Dill Pickles Chips I used Claussen Hamburger Chips
1 Egg
12 Ounces Beer Light Lager or Pale Ale such as Budweiser or Corona
1 Tablespoon Baking Powder
2 Teaspoons Seasoning Salt
1 Cup All Purpose Flour
½ Cup Cornstarch
Vegetable Oil For Frying

For the Spicy Ranch

½ Cup Mayonnaise I used Duke's
½ Cup Buttermilk Store bought not homemade with lemon juice
1 Tablespoon Dry Ranch Seasoning
¼ Teaspoon Cayenne Pepper
1 Dash Hot Sauce I used Frank's

Instructions

For the Fried Pickles

Pat pickles dry with paper towels. If you have one, also spin them in your salad spinner to remove any excess moisture.
In a large bowl, combine egg, beer, baking powder, and seasoning salt. Add in flour and cornstarch.
Heat ~ 1 ½ inches of oil in a large dutch oven until it reaches 375 degrees.
Fry in batches for about 3-4 minutes or until golden brown.
Drain on on a wire rack.

For the Spicy Ranch

In a small bowl, combine all ingredients.

Notes

Notes

Dry Pickles: Make sure the pickles are as dry as possible. I like to pat them dry with paper towels and then spin them in my salad spinner!

Use a Deep Fry Thermometer: If the oil is not hot enough, they'll absorb too much oil and you'll end up with soggy pickles. Use a thermometer to make sure the oil stays around 350-375 degrees.

Don't overcrowd the pot, or the oil temperature may drop.

Nutrition