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Southern Fried Pickles


Boy Howdy! We seriously changed this base recipe from a Yankee version to a true Southern masterpiece. You can't fry veggies in the south without corn meal ... ya'll!


1 (16-oz) jar dill pickles
1 cup buttermilk
4 dashes hot sauce
1/4 cup all-purpose flour
1/4 cup corn meal
1/4 cup corn starch
½ tsp paprika
½ tsp garlic powder
½ tsp. ground black pepper
½ tsp cayenne pepper
Neutral cooking oil, (peanut, vegetable, canola, etc)


Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside.

In a medium zip lock bag combine buttermilk and hot sauce.  Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine.

In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper.

Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much.

Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels.



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