Why These Fried Pickles Stay Crispy
Tired of fried pickles that turn soggy or lose their coating? This recipe uses two simple tricks to build a thick, crunchy crust that stays attached to every pickle chip.
The first is masa harina, a finely ground corn flour made from nixtamalized corn. I love using it in fried-food coatings because it adds crisp texture and a mild corn flavor without overpowering the pickles.
The second trick is the double coating. Each pickle goes into the seasoned flour mixture, then the buttermilk, then back into the dry mixture. Pressing on that final coating helps it cling to the pickle and creates the substantial crunch that makes these fried pickles so satisfying.
Equipment for Steady, Safe Frying
You can use a deep fryer, a heavy cast iron skillet, a Dutch oven, or another sturdy pan with tall sides. If you are frying on the stovetop, add enough oil to create about 1/2 inch of depth.
Set out three medium bowls for the pickles, buttermilk, and dry coating. You will also need a platter for the battered pickles, a kitchen thermometer for monitoring the oil, and a wire rack or paper towels for draining them after frying.
How to Get a Coating That Stays Crunchy
- Drain the pickle chips well and pat away excess moisture before coating them.
- Keep the oil between 325°F and 350°F. Cooler oil produces greasy pickles, while overheated oil can burn the coating before it becomes crisp.
- Press the final dry coating onto each pickle so it forms a thick, even layer.
- Transfer the battered pickles to a platter before frying. Loose coating will fall onto the platter instead of collecting in the oil.
- Fry in small batches so the oil temperature does not fall sharply.
- Choose firm, crunchy dill pickle chips. I use the existing linked Grillo’s Pickles Classic Dill Chips, but any pickle with a texture and flavor you enjoy will work.
Serve Them While They Are Hot
These crispy buttermilk fried pickles are always a crowd-pleaser at our house. I usually cannot stop eating them once they are in front of me. Serve them with your favorite dipping sauce if you like, but I still think they are good enough to eat plain.
Crispy Buttermilk Fried Pickles
Description
These crispy buttermilk fried pickles use masa harina and a double coating to create a thick, crunchy crust that clings to every dill pickle chip.
Full Ingredients
Instructions
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Prep
Whisk the flour, masa harina, salt, garlic powder, smoked paprika, and cayenne together in a medium bowl. Pour the buttermilk into a second bowl. Drain the pickle chips, pat away excess moisture, and place them in a third bowl.
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Preheat
Add the avocado oil to a deep fryer or heavy pan. If using a pan, add enough oil to reach about 1/2 inch in depth. Heat the oil to between 325°F and 350°F, checking it with a kitchen thermometer.
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Batter
Place a pickle chip in the dry mixture and coat both sides. Dip it in the buttermilk for a few seconds, then return it to the dry mixture. Spoon the coating over the pickle and press gently to create a thick, even layer. Transfer it to a platter and repeat with the remaining pickles.
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Fry
Fry the pickles in batches of 6 to 8 without crowding the pan. Cook until the coating is golden brown and crunchy, flipping once. Transfer the fried pickles to a wire rack or a plate lined with paper towels. Let them cool slightly, then serve while hot.
Equipment
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