Wednesday, February 2, 2011

Fried Pickles

I fell in love with fried pickles at first sight. The first time I ever tried them was about 5 years ago in a restaurant called Scotty's Brewhouse in Indianapolis. A co-worker of mine introduced them to me. Nowadays you can find them at several restaurants including one we visit often - Buffalo Wild Wings. I love pickles and the crunchy coating just makes them that much better. This was the first time I've ever made them from scratch and they turned out wonderful!

Fried Pickles
Source: Cinnamon Spice & Everything Nice

24 oz. dill pickle chips (like Mt. Olive)
vegetable, canola or peanut oil for frying
2 c. flour, divided
2 c. panko crumbs
sea or kosher salt and fresh black pepper
1 egg
2/3 c. buttermilk

Drain the pickles in a colander, blot dry with paper towels.

Set up a dredging station by adding a cup of the flour to a shallow bowl or dish. In a medium mixing bowl whisk buttermilk and egg together. Mix the flour and panko together in a large, shallow pan or dish, season with salt and pepper.

Meanwhile heat a 1/2 inch oil in large, deep-sided skillet to 350-360 degrees. Coat pickles with flour then buttermilk/egg then panko crumbs, pressing the crumbs onto the pickles. Fry in batches 1-2 minutes, depending on size, until golden brown, flipping pickles over once. Drain on paper towels. Serve with buttermilk ranch dressing.


  1. You have ranch dressing listed as the dip of choice, but recently I had fried pickles with horseradish sauce. No more ranch dressing for me.

  2. I've tried making these before and they never seem to come out right. This recipe was great-they were so good! I think it's using Panko crumbs. It makes them flaky and delicious!

  3. Try it with peanut butter suprising but so good