Crispy Southern Fried Pickles with Spicy Mayo Dip

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Introduction: A Southern Classic with a Modern Twist

If you’re a fan of Southern comfort food and crave something crunchy, salty, and just a bit spicy — look no further than crispy fried pickles with a creamy, zesty spicy mayo dip. These golden bites are a staple in many Southern diners, but you don’t have to travel to enjoy them. We’re bringing this flavor bomb straight to your kitchen!

Why You’ll Love This Recipe

  • Quick and easy to prepare

  • Uses simple pantry ingredients

  • Great for parties, game day, or midnight snacks

  • Comes with an addictively good dip

  • You can customize the spice level

A Quick Dive into the Origins of Fried Pickles

Fried pickles became popular in the American South in the 1960s, originally showing up at festivals and local diners. Their tangy crunch and golden coating quickly earned them cult status. Today, they’re everywhere from food trucks to upscale bars — and now, in your home kitchen.

Ingredients You’ll Need

For the Fried Pickles

  • 1 jar (16 oz) dill pickle chips or slices

  • 1 cup buttermilk

  • 1 cup all-purpose flour

  • 1 cup cornmeal (for extra crunch)

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1/2 tsp black pepper

  • 1/2 tsp cayenne pepper (optional)

  • Vegetable oil, for frying

For the Spicy Mayo Dip

  • 1/2 cup mayonnaise

  • 1 tbsp hot sauce (like Sriracha or Frank’s)

  • 1 tsp lemon juice

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

Equipment and Kitchen Tools

  • Deep frying pan or cast-iron skillet

  • Slotted spoon or spider strainer

  • Paper towels

  • Mixing bowls

  • Tongs

  • Thermometer (optional but helpful)

Preparation and Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

  • Servings: 4

Step-by-Step Recipe Instructions

Step 1: Prep the Pickles

Drain the pickles and pat them dry with paper towels. This is key — moisture will ruin the crunch!

Step 2: Make the Batter and Coating

In a shallow bowl, pour the buttermilk. In another bowl, mix the flour, cornmeal, garlic powder, paprika, black pepper, and cayenne (if using).

Step 3: Heat the Oil

Pour oil into your pan (about 2 inches deep). Heat to 350°F (175°C) over medium heat.

Step 4: Fry Until Golden and Crisp

Dip each pickle slice in buttermilk, then dredge in the flour/cornmeal mixture. Fry in batches for 2-3 minutes, flipping halfway through. Drain on paper towels.

Step 5: Whip Up the Spicy Mayo Dip

Combine all dip ingredients in a bowl. Adjust seasoning or heat level to your liking. Chill for a few minutes before serving.

Tips for the Perfect Crisp

  • Always dry the pickles before battering.

  • Use cornmeal for crunch and flavor.

  • Don’t overcrowd the pan — work in batches.

  • Let them cool slightly before serving for maximum crispness.

Customizing the Heat Level

  • Mild? Skip the cayenne in the batter and use a mild hot sauce.

  • Medium? Follow the recipe as is.

  • Hot? Add extra hot sauce to the dip and more cayenne to the coating.

Serving Suggestions and Pairings

Best Dips Besides Mayo

  • Ranch dressing

  • Blue cheese dip

  • Chipotle aioli

  • Honey mustard

What to Serve Alongside Fried Pickles

  • Burgers or sliders

  • Fried chicken or wings

  • Grilled corn on the cob

  • Ice-cold sweet tea or beer

Make-Ahead Tips and Storage

  • Make Ahead: Batter pickles and refrigerate up to 2 hours before frying

  • Store Leftovers: Keep in an airtight container in the fridge for 2–3 days

  • Reheat: Bake at 375°F for 8–10 minutes to regain crispness (no microwave!)

Nutritional Breakdown (Approximate per serving)

  • Calories: 280

  • Fat: 22g

  • Carbs: 18g

  • Protein: 2g

  • Fiber: 1g

  • Sugar: 1g

Common Mistakes to Avoid

  • Soggy pickles? You didn’t dry them enough.

  • Batter falling off? Let the coated pickles rest 5 mins before frying.

  • Greasy results? Oil wasn’t hot enough — always check temp.

Gluten-Free and Vegan Alternatives

  • Use gluten-free flour and cornmeal

  • Sub vegan mayo and plant-based milk + vinegar for buttermilk

  • Use oil-based dips like tahini hot sauce blends

Final Thoughts

Southern fried pickles are the perfect combination of salty, crispy, tangy, and spicy — and they’re way easier to make than most people think. Whether it’s game night, a BBQ, or a snack craving that just won’t quit, this recipe delivers every time.

Don’t forget the dip. That spicy mayo? Chef’s kiss. 🔥

FAQs

Q1: Can I air-fry the pickles instead of deep frying?
Yes! Air fry at 400°F for 10–12 minutes, flipping halfway. Still crispy, less oil.

Q2: Can I use pickle spears instead of chips?
You can, but they take longer to fry and might not be as crunchy. Thin slices work best.

Q3: How spicy is the dip?
Mild to medium. Adjust hot sauce to your taste for more or less heat.

Q4: Can I make the dip ahead of time?
Absolutely! It actually tastes better after chilling for a few hours.

Q5: What kind of pickles work best?
Dill pickle chips or slices. Bread and butter pickles are too sweet for this recipe.

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