🥒 Front Porch Fried Dill Pickles

Crunchy, golden, and full of Southern flavor — these crispy fried dill pickles are the perfect porch snack. Serve them with a creamy dipping sauce and watch them disappear!

Ingredients

For the Pickles:

• 1 jar (24–32 ounces) dill pickle chips or slices
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• 1 cup buttermilk
• 1 large egg

For Frying:

• Vegetable oil, enough for frying

Instructions

1. Prepare the Pickles

Drain pickle slices and pat them very dry with paper towels. Removing excess moisture helps create a crispier coating.

2. Make the Coating

In a shallow bowl, combine flour, cornmeal, garlic powder, onion powder, paprika, pepper, salt, and cayenne pepper.

In another bowl, whisk together buttermilk and egg.

3. Coat the Pickles

Dip each pickle slice into the buttermilk mixture, then coat evenly with the seasoned flour mixture. For an extra crunchy pickle, repeat the dipping and coating process a second time.

4. Fry Until Golden

Heat oil to 350°F. Fry pickles in small batches for 2–3 minutes, or until golden brown and crispy.

Remove and place on a paper towel-lined plate or wire rack to drain.

5. Serve Warm

Serve immediately with your favorite dipping sauce.

Creamy Ranch Dip

• ½ cup mayonnaise
• ½ cup sour cream
• 1 teaspoon ranch seasoning
• ¼ teaspoon garlic powder
• A splash of pickle juice

Mix together and chill before serving.

Front Porch Tip ☕

For the crispiest fried pickles, freeze the coated pickle slices for about 15 minutes before frying. This helps the breading stay in place and gives them that perfect crunch.

A Memory from the Porch 🌻

Whether they’re served at a summer gathering, a family barbecue, or just as a treat while visiting with friends, fried pickles are the kind of snack that makes people gather around the table and ask, “Who made these?”

Serves: 6–8 as an appetizer