Crispy Buttermilk Fried Pickles That Bring the Southern Heat

When it comes to southern appetizers, fried pickles reign supreme. They’re the kind of snack that turns heads at parties, disappears in seconds at game day gatherings, and delivers that unbeatable combo of salty, tangy, crispy, and creamy when dipped in sauce. This recipe takes everything you love about pickles—the crunch, the bite, the brine—and elevates it with a golden buttermilk crust that shatters with every chew. Whether you serve them as a starter or a late-night craving cure, these crispy fried pickles are here to take center stage.

Why Fried Pickles Deserve the Spotlight

Fried pickles have become more than just a novelty bar food—they’re a southern tradition with loyal fans and endless variations. You can do spears, chips, spicy, mild, breaded, battered—but this version hits that buttery crisp sweet spot that delivers every single time. The buttermilk soak tenderizes the outside just enough to let the breading stick, while the flour and cornmeal mix gives them a signature southern crunch. Seasoned with a blend of garlic, paprika, black pepper, and just a touch of cayenne, these aren’t your average pickles. They’re bold, crave-worthy, and totally addicting.

The Secret to Crispy, Never-Soggy Pickles

The key to perfect fried pickles is moisture control. You have to dry your pickles well—pat them dry with paper towels to remove any excess brine. Then, let them bathe in buttermilk to help the breading cling tightly, creating that beautiful flaky crust. And don’t skip the cornmeal—it adds an extra texture layer that flour alone can’t match. The oil needs to be hot, steady at 350°F, and the frying must be done in small batches to avoid sogginess. Once they’re golden and crisp, lay them on paper towels to drain and hit them with a pinch of salt while they’re still hot.

Pair It With Dipping Sauce (Trust Me)

You can’t serve fried pickles without a dipping sauce. Ranch is the classic choice, but spicy mayo, chipotle aioli, or even a homemade dill-garlic yogurt dip will take this over the edge. If you’re feeling extra, try pairing it with nacho cheese for a bolder kick. The cool, creamy contrast to the heat and crunch of the pickles? Game-changing.

Ingredients

• 1 jar dill pickle chips or spears, drained and patted dry – 1 cup buttermilk – 1 cup all-purpose flour – ½ cup cornmeal – 1 teaspoon garlic powder – 1 teaspoon paprika – ½ teaspoon black pepper – ½ teaspoon cayenne pepper (optional for heat) – ½ teaspoon onion powder – Salt to taste – Vegetable oil for frying

Instructions

• Pour the buttermilk into a shallow bowl and soak the pickles for 10 to 15 minutes, allowing them to absorb flavor and help the breading adhere. – In a separate large bowl, mix together the flour, cornmeal, garlic powder, paprika, black pepper, cayenne, onion powder, and salt. – Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to keep it steady—too hot and they burn, too cool and they get soggy. – Remove pickles from the buttermilk, let the excess drip off, then toss them in the flour-cornmeal mixture until fully coated. Press the coating on to make sure it sticks. – Fry the pickles in small batches (don’t overcrowd the pan) for about 2 to 3 minutes or until golden brown and crisp on the outside. – Remove with a slotted spoon and place them on a paper towel-lined tray to drain. Sprinkle with a little more salt while they’re still hot. – Serve immediately with your favorite dipping sauce.

Optional Sauce Suggestion

Spicy Ranch Dip: Mix ½ cup ranch with 1 tablespoon hot sauce and 1 teaspoon Cajun seasoning. Stir until combined and chill before serving.

Final Thoughts

These fried pickles are everything snack dreams are made of—bold, crispy, flavorful, and ready to steal the spotlight. From their satisfying crunch to their tangy briny center, they’re the kind of treat that disappears as fast as you can plate them. Dip them, stack them, or eat them straight from the fryer. No matter how you serve them, fried pickles always deliver big flavor in every little bite.

Stick around—every visit tastes better than the last at The Buttered Bliss.