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Crispy Fried Pickles Fair Style Recipe for Ultimate Crunch Easy Snack

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A quick and easy recipe for crispy fried pickles with a seasoned cornmeal batter that delivers a perfect fair-style crunch and tangy flavor. Ideal for snacks, appetizers, or entertaining.

Ingredients

Scale
  • 16 ounces dill pickle chips or spears
  • 1 cup all-purpose flour (120 g)
  • 3/4 cup yellow cornmeal (90 g)
  • 3/4 cup buttermilk (180 ml)
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for frying (canola or peanut oil recommended)
  • Ranch dressing or favorite dipping sauce (optional)

Instructions

  1. Drain the pickles well by placing them in a colander and patting dry with paper towels. Let them sit for 10 minutes to dry completely.
  2. In a medium bowl, whisk together the buttermilk and beaten eggs until smooth.
  3. In a separate bowl, combine the all-purpose flour, yellow cornmeal, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir well.
  4. Pour vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F–375°F (175°C–190°C).
  5. Working in batches, dip each pickle chip first into the wet batter, allowing excess to drip off, then coat thoroughly with the dry mixture. For extra crunch, double-dip by repeating the wet and dry steps.
  6. Carefully lower battered pickles into the hot oil using a slotted spoon. Fry in batches for about 2–3 minutes per side, turning once, until golden brown and crispy. Avoid overcrowding the pan.
  7. Remove fried pickles with a slotted spoon and transfer to a wire rack or paper towels to drain excess oil. Let rest a few minutes before serving.
  8. Serve warm with ranch dressing or your favorite dip.

Notes

Dry pickles thoroughly before battering to prevent sogginess. Maintain oil temperature between 350°F–375°F for best results. Fry in small batches to avoid overcrowding. Double-dip batter for extra crunch. Drain fried pickles on a wire rack to keep crispiness. Reheat leftovers in the oven at 375°F for 5–7 minutes to revive crunch.

Nutrition

Keywords: fried pickles, crispy fried pickles, fair style pickles, snack recipe, appetizer, cornmeal batter, easy snack

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