These deep fried pickles take the ordinary dill pickle slice to a whole new level!
I love pickles, but deep-frying makes them even more delicious! They are crunchy, tangy, and enhanced by the additional seasonings. The great thing about these deep fried pickles is that they can be served as an appetizer or added to sandwiches. They work perfectly on Nashville hot chicken sandwiches and are great on shredded pork and brisket sandwiches too! I recommend serving these deep fried pickles with our popular Comeback Sauce.
- 1 jar dill pickle slices, 16 ounces
- Neutral flavored oil, peanut, vegetable, or canola
- All-purpose flour
- Cajun seasoning, I recommend our Voodoo Spice recipe
- Onion powder
- Garlic powder
- Smoked paprika
Making Deep Fried Pickles:
- Fill a medium-sized pot with 3" of oil.
- Bring oil to 360 degrees F. Use a good deep frying thermometer to check the temperature.
- Drain the jar of pickle slices using a kitchen strainer. Reserve pickle juice for other uses like sauces, bbq spritzes, and potato salads.
- Combine the flour with the seasonings.
- Dredge ⅓ of the pickle slices in flour mixture. Get both sides. Tap them a little if they start to clump.
- Gently add the first batch to the heated oil. Fry for 2 minutes or so until they begin to brown. Do not overcook.
- Promptly remove and drain the deep fried pickles on a wire rack.
- Repeat the dredging and frying process with the next two batches of pickles.
- To serve, place the pickles them in a serving dish accompanied by a bowl of dipping sauce.
- Or, add the fried pickles to your favorite BBQ sandwich or burger.
- Do not refrigerate or freeze these pickles. They tend to turn soggy. These deep fried pickles are to be enjoyed right after frying.
Deep Fried Pickle Variations:
- You can make this recipe gluten-free. Substitute the flour with a cup for cup gluten-free equivalent.
- Not a fan of dill pickles? You can substitute with sliced bread and butter pickles instead.
Deep Fried Pickles
- 1 jar dill pickle slices 16 oz
- Frying oil
- ½ cup all-purpose flour
- 1 teaspoon Cajun seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika use regular if preferred
- 1 cup comeback sauce see below for the link to recipe
- Heat oil in a medium-sized pot, about 3" worth. Bring to between 360 degrees F. Use a good kitchen thermometer to check the temperature.
- Using a strainer, drain the jar of pickle slices. Reserve pickle juice for other uses like sauces and potato salads.
- Combine flour with seasonings—dredge ⅓ of the pickle slices (both sides) in flour mixture. Tap them a little if they start to clump. Gently add the first batch to the heated oil. Fry for 2 minutes or so until they begin to brown. Don't overcook.
- Promptly remove and set to drain on a wire rack. Repeat the process with the next two batches of pickles.
- To serve: Place pickles in a serving dish accompanied by a bowl of dipping sauce. Or, put them in your favorite sandwich. Do not refrigerate or freeze these pickles. They are meant to be enjoyed right after frying.
Get the Equipment - Deep Fryer Thermometer
KT Thermo Deep Fry Thermometer
Maintaining the correct oil temperature is vital to great frying. To monitor temperatures doesn't take a lot of technology, but it does require the right kind of thermometer. Instant read meat thermometers are designed to read at meat cooking temperatures. Since fryer oil is heated to much higher degrees, use a thermometer like this one to do the job right.