Southern Fried Dill Pickles
Crispy Southern fried dill pickles offer a tangy, crunchy snack with a spicy kick, perfect for appetizer platters or game day gatherings.
Ingredients
Instructions
- Combine eggs, 1/4 cup flour, milk, Worcestershire sauce, hot sauce, and garlic powder in a bowl.
- Stir well to combine.
- In a separate bowl, combine cornmeal, 2 cups flour, salt, and pepper.
- Drop sliced dill pickles into the milk mixture to coat.
- Dredge the coated pickles in the flour mixture to coat evenly.
- Heat vegetable oil in a deep fryer or large skillet until hot.
- Deep fry the pickles until golden brown, about 2-3 minutes.
- Drain on paper towels.
- Season with additional salt and pepper if desired before serving.
Tips & Substitutions
For a crispier texture, let the coated pickles rest for 10 minutes before frying. You can substitute the dill pickles with bread and butter pickles for a sweeter flavor. Adjust the hot sauce according to your spice preference or use a milder sauce if desired. This recipe can be easily tailored for gluten-free diets by using a gluten-free flour blend.
Serving Suggestions
Serve these Southern Fried Dill Pickles with ranch dressing or a spicy dipping sauce for an extra kick. They make a fantastic appetizer or snack alongside burgers or fried chicken. For an added twist, try pairing them with the Best Banana Bread Or Cake for a delightful contrast of flavors.
Storage & Reheating
Leftover fried pickles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for about 10 minutes or until crispy again. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Fried Dill Pickles contains roughly 714 calories, with 23g protein, 132g carbohydrates, and 27g fat. It is an excellent source of vitamin A (314% of the Daily Value), dietary fiber (153% of the Daily Value), and vitamin C (141% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2038mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole pickles instead of sliced ones?
Yes, whole pickles can be used, but they may require longer frying time. Ensure they are sliced into manageable sizes for even cooking. The coating process remains the same; just adjust the frying time accordingly until they are golden brown.
What type of oil is best for frying?
Vegetable oil is an excellent choice for frying due to its high smoke point and neutral flavor. Alternatively, you can use canola oil or peanut oil for a slightly different taste. Always ensure the oil is hot before adding the pickles for optimal crispiness.
Can I make this recipe in advance?
While fried pickles are best enjoyed fresh, you can prepare the coating and slice the pickles in advance. Store them separately in the refrigerator until ready to fry. This helps maintain their crunchiness and ensures they are fresh when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).