Featured Recipe

Crispy Spicy Fried Pickles

Name: Crispy Spicy Fried Pickles
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Ingredients: 3 ½ cups vegetable oil for frying; 1 ½ cups all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon chipotle powder; 1 cup whole milk; 1 large egg; 1 jar dill pickle slices, drained and patted dry; Dipping Sauce===; ½ cup mayonnaise; ¼ cup Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; 1 clove garlic, finely minced; Pinch salt

By Kate

Created on 16 January 2026

Pickle slices double-coated in a spicy-flour mix then fried in hot oil till golden and crisp. Uses milk and egg instead of buttermilk. Paprika swapped with smoked paprika and cayenne replaced by chipotle powder for a smoky kick. Cook oil temperature closely; too hot burns the crust, too cool means soggy pickles. Serve immediately, best warm with a creamy, garlicky dipping sauce featuring mayo and Greek yogurt. Ideal for snack or appetizer. Prep and cook roughly twenty minutes combined. Trick is drying pickles well to avoid oil splatters and sogginess. The crunch and tang marry well with bright, cooling sauce. A simple, hands-on method keeps control tight, flavor bold.

Prep: 12 min

Cook: 12 min

Total: 24 min

Serves: 4 servings

pickles fried food appetizers Southern cuisine

Introduction

Crunch. That sharp snap when you bite into fried pickles sets the tone. Not soggy, never limp. The key? Dry pickles well. Brine steals your crunch. Oil temperature? Keep it in check—too cool, greasy mess; too hot, burned shell. Here, flour gets a spicy smokiness twist with chipotle powder instead of cayenne, adding depth. The double-dip flour, then egg, then flour again? That’s the armor. Locks moisture inside the pickle slice, delivers the crackly crust outside. The sauce is no afterthought—mayo meets Greek yogurt, with a hint of lemon acidity and garlic bite. Chilling sauce lets flavors settle. This isn’t fancy food; it’s street-smart frying delivered with a seasoned hand.

Ingredients

3 ½ cups vegetable oil for frying

1 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon chipotle powder

1 cup whole milk

1 large egg

1 jar dill pickle slices, drained and patted dry

Dipping Sauce===

½ cup mayonnaise
¼ cup Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove garlic, finely minced
Pinch salt

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About the ingredients

Pickles vary in size and moisture so adjust drying time accordingly to avoid splattering. Swapping smoked paprika and chipotle powder ratchets heat and adds smoky layers—if you want milder, use regular paprika and reduce pepper. Whole milk is preferred but low-fat works; just expect slight difference in batter richness. Oil stability is king; vegetable or canola oil recommended for high smoke point and neutral taste. Mayo and Greek yogurt combo for sauce balances fats and acidity—don’t skip the chill, it rounds edges of raw garlic and melds flavors. Don’t overdo salt in flour mix since pickles tend to be salty already.

Method

Chilling sauce in fridge while prepping is smart—deepens flavor and thickens slightly. Mix mayo, yogurt, Dijon, lemon juice, minced garlic, pinch salt. Whisk until creamy. Refrigerate minimum 10 minutes.

Pour oil into heavy-bottomed skillet—cast iron’s heat retention aids stable frying temps. At least 1 inch deep. Attach candy thermometer to pan side.

Heat oil till it nears 375°F. Don’t let it boil. Adjust heat to maintain between 360°F and 375°F once frying starts.

If using jar pickles, drain well. Lay on paper towels and press gently to soak excess brine. Wet pickles cause hot oil bursts and greasy coating.

Combine flour, salt, pepper, smoked paprika, garlic powder, chipotle powder in large resealable bag. Shake to distribute evenly.

In shallow bowl, beat egg with milk until uniform.

Working in batches of about 6–8 pickles, add pickles to flour bag. Shake gently to coat each slice inside and out.

Dip floured pickles in egg-milk mix. Submerge fully. Let excess drip briefly.

Return pickles to flour bag. Shake again for a double coating. This protects the pickle’s moisture and creates crisp crust.

Slide pickles carefully into hot oil. Watch and listen—the sizzling should be brisk but not violent.

Fry 1 ¼ to 2 ½ minutes. Edges golden, bubbling slows, and pickles firm to touch on slotted spoon. Don’t overcrowd pan or temperature drops.

Remove with slotted spoon. Rest on paper towels to absorb oil. Keep warm in oven at low temp if needed while finishing remaining batches.

Serve with chilled dipping sauce. Warm pickles with creamy tangy sauce balances heat and acidity.

Clean up tip: Pour cooled oil through a fine sieve if you plan to reuse. Storage: best fresh but refrigerated leftovers reheat crisp in oven.

Technique Tips

Don’t rush heating oil; waiting for 375°F is worth trouble. Using candy thermometer ensures precision, preventing greasy or burnt outcome. Flour mix should be shaken gently—vigorous shaking bruises pickles. Double-coating seals juices and adds crunch—single coat is shortcut but less crisp. Slices should be fully submerged and flipped if necessary for even browning. Listen for crackling, watch color changes at edges. Perfect golden brown takes about 1 ¼ to 2 ½ minutes—visual beat over strict timing. Cool briefly on paper towels to drain excess oil without losing heat. Keep unfried pickles on dry towels to maintain low moisture right before dredging. Leftover fried pickles re-crisp well in oven, not microwave.

Chef's Notes

💡 Dry pickles? Essential! Pressing on paper towels reduces brine. Less moisture means less splatter—big difference when frying.
💡 Oil temp isn’t a suggestion—375°F matters. Use a candy thermometer. Between 360°F and 375°F is where you want to stay.
💡 Flour mix key. Shake gently. Too much jostling breaks slices. Keep coating light but thorough—double dip for extra crunch.
💡 Watch 'em fry! Listen for that sizzle—brisk, not crazy. Look for golden edges, bubbling slowing. Perfect timing? 1 ¼ to 2 ½ minutes.
💡 Store leftovers right. Refrigerate, then reheat in oven—not microwave—will get them back to that crispiness. Much better result.