If you’ve never indulged in the magic of crispy fried pickles, it’s time to treat your tastebuds. One bite into a golden, crunchy slice and you’ll understand why this Southern gem deserves a permanent spot on your snack roster. I still recall the first time I tried them—at a roadside diner during a hazy summer drive through Tennessee. That tangy crunch paired with a cool, creamy dip? Pure bliss.
Since that memorable bite, these fried pickles have become my secret weapon for game nights, backyard BBQs, and movie marathons. They’re always a hit—gone faster than you can say “pass the dipping sauce.”
Whether you deep fry for that extra-crunch magic or go the air fryer route for a lighter twist, this recipe promises flavor without compromise.
🧂 Ingredients (Table Format)
For Frying
Vegetable oil For frying
All-purpose flour 1 cup
Salt ½ teaspoon
Black pepper (ground) 1 teaspoon
Paprika ¼ teaspoon
Cayenne pepper ¼ teaspoon
Garlic powder ¼ teaspoon
Buttermilk ½ cup
Egg (large) 1
Kosher dill pickles 3, sliced < ¼” thick, patted dry
Optional Dipping Sauce (or serve with Ranch)
Ranch dressing 2 tablespoons
BBQ sauce 1 tablespoon
Ketchup 1 teaspoon
Mayonnaise 1 teaspoon
Tabasco sauce Dash
Ground black pepper Dash
🔪 Instructions
see continuation on next page
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