This Crispy Deep-Fried Pickles recipe brings the fun of a state fair to your home year-round. Using a simple beer batter and breadcrumb coating, these pickle chips turn into a crunchy, flavorful appetizer your family will love! Be sure to serve them with homemade ranch dressing, jalapeno ranch dressing, or buffalo sauce for dipping!
How to Make Crispy Deep-Fried Pickles
Making deep-fried pickles can get a bit messy, but the result is worth it. You’ll need three separate bowls for the battering process.
Batter 1 – Small Bowl:
The first dip is a flour base to soak up excess liquid. Fill one small bowl with 1 cup of flour.
Batter 2 – Medium Bowl:
The second dip is the beer batter, made with cornmeal, baking powder, salt, pepper, cayenne, and your favorite beer. Mix these ingredients in a medium bowl until smooth and lump-free.
Batter 3 – Small Bowl:
The final dip is breadcrumbs, which create a barrier between the wet batter and the oil, holding everything together.
Cooking the Pickles
Expect some mess, but follow these tips to keep things manageable:
- Set up two sets of paper towels: one to dry the pickles before cooking and one for draining the grease after frying.
- Dry the pickles thoroughly before battering.
- Arrange your batter bowls near the frying pan.
- Use one hand for dipping and a fork for flipping and dropping into the oil.
- Work in small batches (3-4 pickles at a time) to maintain oil temperature.
- Keep a thermometer in the oil to ensure it stays around 350°F (175°C).
Air Fryer Instructions
Follow the instructions up to step 4 below. Preheat the air fryer to 400°F (200°C). Spray the basket or tray with non-stick spray or line with parchment paper.
- Place a single layer of coated pickles in the air fryer.
- Air fry for 10 minutes.
- Flip the pickles over.
- Continue cooking for another 4-6 minutes, until browned and crispy.
Ingredients
Batter #1:
- 1½ cups (190 grams) all-purpose flour, divided
Batter #2:
- ¼ cup (30 grams) yellow cornmeal
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 can (12 ounces / 355 ml) beer
Batter #3:
- 1 cup (108 grams) bread crumbs
Fried Pickles:
- 4 cups canola oil (for frying; adjust for pan size)
- 1 bottle (24 ounces / 680 grams) thick-cut dill pickle chips, patted dry
Instructions
Batter #1:
- In a small bowl, add ½ cup of flour. Set aside.
Batter #2:
- In a medium bowl, whisk together 1 cup of flour, cornmeal, baking powder, salt, pepper, cayenne, and beer until smooth. Set aside.
Batter #3:
- In a small bowl, add bread crumbs. Set aside.
Fried Pickles:
- Add canola oil to a large pot (about 2 inches deep) and heat to 350°F (175°C). Maintain this heat throughout cooking.
- Coat each pickle chip in Batter #1 (flour), then in Batter #2 (beer batter), shaking off excess.
- Dip each pickle in Batter #3 (breadcrumbs) and carefully place into hot oil.
- Fry until golden brown on both sides, about 1-2 minutes per side.
- Use a sieve or metal spatula to remove pickles from oil and place on paper towels to drain.
Notes
- Avoid overcrowding the pan, which can lower the oil temperature and result in soggy pickles.
- For dipping, serve with ranch dressing, jalapeno ranch dressing, or buffalo sauce.
- To reuse cooking oil, check out how to clarify used cooking oil.
Enjoy your homemade Crispy Deep-Fried Pickles, a perfect appetizer for any occasion!
