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Pioneer Woman Fried Pickles

This Pioneer Woman Fried Pickles recipe, which is made with sliced dill pickles that have been coated in seasoned flour and fried till crispy, is a delicious and entertaining side dish that you can add to your barbeque platter. Simple to prepare!

Fried pickles are both sour and salty, making them the ideal recipe to compliment any barbecue spread during the warm summer months. For a barbecue that your guests won’t soon forget, serve them together with an Easy Tri Tip, Honey Lime Berry Fruit Salad, and Ultimate Cornbread.

Pioneer Woman Fried Pickles Recipe

Crispy, spicy, sour Fried Pickles are delicious dipped in ranch or honey mustard. Fried Pickles at your favorite BBQ spot are easy to recreate at home. Pickle lovers will enjoy these. Anyone who hasn’t had them will marvel how they’ve never had fried pickles since they’re fantastic.

As a pickle addict, frying and dipping them isn’t a big step. This dish is inspired by a local BBQ restaurant, where the cook showed me how to prepare fried pickles. They’re authentic.

Pioneer Woman Fried Pickles
Pioneer Woman Fried Pickles

Which Pickles Are Used To Make Fried Pickles?

Perhaps surprisingly, entire dill pickles are the key ingredient in the greatest Fried Pickles. You might use pre-sliced ones for the sake of convenience, but they are typically too thin and too soggy once dried up. If you have a crinkle-cut knife on hand, it only takes a few seconds to slice the pickle chips into beautiful shapes.

When Frying Pickles, What Size Pan Should I Use?

Obviously, the answer is going to be “it depends” on the size of your intended batch. Use a cast-iron skillet if possible, but a pan of the appropriate size. There’s little need in using more oil than necessary, as the sour pickle taste will remain anyway.

How To Make Pioneer Woman Fried Pickles

  • With a crinkle-cut knife, slice the dill pickles 1/4 inch thick and dry them thoroughly between sheets of paper towels.
  • In a mixing bowl, combine the flour, salt, black pepper, garlic powder, paprika, and cayenne.
  • In a separate dish, mix together the eggs and buttermilk.
  • Coat the pickles with the dry ingredients.
  • Take out the dry ingredients.
  • Dredge the pickle chips through the dry ingredients a second time after adding them to the milk mixture.
  • Coat all of the pickle chips before you start frying since you won’t have time to mess with the pickle chips and your fingers get caked in the egg/breading mixture once you start cooking.
  • Preheat your oil to 350°F.
  • To avoid crowding, fry the pickles in small batches for two minutes, or until golden brown.
  • Remove from the pan and drain on a brown paper bag. The pickles will soften if you drain the oil onto paper towels.
  • Dip in ranch or honey mustard sauce and serve.

What Sauces Go Well With Fried Pickles?

Pioneer Woman Fried Pickles
Pioneer Woman Fried Pickles

How To Store Fried Pickles?

  • Serve: Hot, freshly cooked Fried Pickles should be served immediately. After two hours at room temperature, put in the fridge.
  • Store: Fried Pickles can be kept for up to 3 days in the refrigerator in an airtight container after they have cooled completely.
  • Freeze: Fried Pickles shouldn’t be frozen since the breading will become mushy.

Recipe Tips

  • Use a crinkle-cut knife to make thin slices of dill pickles, then pat them dry between layers of paper towels. Gather your spices and seasonings: flour, salt, black pepper, garlic powder, paprika, and cayenne.
  • Separately, mix the eggs and buttermilk with a whisk.
  • Coat the dry ingredients with the pickles, then add them to the mix. Take away the dry stuff.
  • After dredging through the dry ingredients a second time, add the pickle chips to the milk mixture one at a time. Before you start frying, make sure all the pickle chips are coated in the egg and breading mixture; otherwise, you won’t have time to deal with the pickles, and your fingers will become caked in the mixture.
  • Oil should be heated to about 350 degrees. Using a low temperature and working in batches, fry the pickles for two minutes, or until they are golden brown.
  • Take out and let drain on a brown paper bag. The pickles will soften as the oil is drained onto paper towels.
  • Offer with a side of ranch or honey mustard for dipping.

Try More Recipes:

Pioneer Woman Fried Pickles Nutrition Facts

Amount Per Serving

  • Calories 32
  • Total Fat 1.2g
  • Saturated Fat 0.1g
  • Cholesterol 2.5mg
  • Sodium 81mg
  • Potassium 21mg
  • Total Carbohydrate 4.4g
  • Dietary Fiber 0.2g
  • Sugars 0.1g
  • Protein 0.8g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 1%
  • Iron 2%

Nutrition Facts Source: Source

Pioneer Woman Fried Pickles

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:8 servingsCalories:32 kcal Best Season:Available

Description

This Pioneer Woman Fried Pickles recipe, which is made with sliced dill pickles that have been coated in seasoned flour and fried till crispy, is a delicious and entertaining side dish that you can add to your barbeque platter. Simple to prepare!

Ingredients

Instructions

  1. With a crinkle-cut knife, slice the dill pickles 1/4 inch thick and dry them thoroughly between sheets of paper towels.
  2. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, paprika, and cayenne.
    In a separate dish, mix together the eggs and buttermilk.
  3. Coat the pickles with the dry ingredients.
  4. Take out the dry ingredients.
  5. Dredge the pickle chips through the dry ingredients a second time after adding them to the milk mixture.
  6. Coat all of the pickle chips before you start frying since you won’t have time to mess with the pickle chips and your fingers get caked in the egg/breading mixture once you start cooking.
  7. Preheat your oil to 350°F.
  8. To avoid crowding, fry the pickles in small batches for two minutes, or until golden brown.
    Remove from the pan and drain on a brown paper bag. The pickles will soften if you drain the oil onto paper towels.
  9. Dip in ranch or honey mustard sauce and serve.

Notes

  • Use a crinkle-cut knife to make thin slices of dill pickles, then pat them dry between layers of paper towels. Gather your spices and seasonings: flour, salt, black pepper, garlic powder, paprika, and cayenne.
  • Separately, mix the eggs and buttermilk with a whisk.
  • Coat the dry ingredients with the pickles, then add them to the mix. Take away the dry stuff.
  • After dredging through the dry ingredients a second time, add the pickle chips to the milk mixture one at a time. Before you start frying, make sure all the pickle chips are coated in the egg and breading mixture; otherwise, you won’t have time to deal with the pickles, and your fingers will become caked in the mixture.
  • Oil should be heated to about 350 degrees. Using a low temperature and working in batches, fry the pickles for two minutes, or until they are golden brown.
  • Take out and let drain on a brown paper bag. The pickles will soften as the oil is drained onto paper towels.
  • Offer with a side of ranch or honey mustard for dipping.
Keywords:Pioneer Woman Fried Pickles, Fried Pickles
Nutrition Facts

Servings 8


Amount Per Serving
Calories 32
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Trans Fat 0g
Cholesterol 2.5mg1%
Sodium 81mg4%
Potassium 21mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 0.8g2%

Vitamin A 0%
Vitamin C 0%
Calcium 1%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.