The Strategy
Fried pickles are a beloved Southern porch favorite, offering a tangy bite under a crunchy, seasoned coating. The secret to a coating that stays put is drying the pickle slices thoroughly before dipping them in the thick buttermilk batter. Frying them quickly in hot oil ensures the outside turns golden and crisp while the pickle inside stays juicy.
Technique Summary
Drying pickle slices before battering ensures a crispy coating that clings perfectly during frying. A quick sizzle in hot oil creates a wonderful contrast of hot, crunchy batter and cool, tangy pickle.
Chef’s Checkpoints
- Feel that the pickle slices are dry and matte to the touch after resting on paper towels.
- Watch the batter puff up and turn a rich golden-brown within a minute or two of frying.
- Listen for the bubbling sound of the oil to soften slightly as the moisture from the pickles evaporates.