Craving a crunchy, tangy snack? These 3-Ingredient Fried Pickles are ridiculously easy to make and can be air-fried or deep-fried to crispy perfection!
I never set out to be a fried pickle person. Honestly, pickles were fine—I’d eat them on a burger, maybe snack on one straight from the fridge if I was feeling adventurous. But fried pickles? That just sounded… unnecessary. Then, one fateful night at a little roadside bar in Nashville (you know the type—neon beer signs, live music, questionable decor choices), I caved.
A basket of fried pickles landed on the table, and everyone dove in like they’d been waiting for this moment their whole lives. I hesitated, then took a bite. And then? Oh. My. Goodness. That crunch followed by that vinegary, juicy bite of pickle? I was done for. Hooked. A changed person.
Of course, when I got home, I had to figure out how to make them. But every recipe I found had a mile-long ingredient list. Who has time for that? After some trial and error (including one soggy disaster that we will never speak of), I realized you don’t need flour, eggs, or any fancy tricks. Just buttermilk, cornmeal, and pickles. That’s it. Three ingredients, crazy easy, and ridiculously good.
So if you’re a fellow fried pickle skeptic, I get it. But trust me—try these, and you might just find yourself as obsessed as I am.
Why You’ll Love This 3 Ingredient Fried Pickles Recipe?
- So easy, it’s almost unfair. Just dip, coat, fry. No eggs, no flour, no complicated steps.
- Crispy, crunchy perfection. The cornmeal gives them that golden, textured crunch that holds up beautifully. No soggy breading here.
- Air fryer or deep fryer? Your call. Whether you want a healthier version or the classic deep-fried goodness, this recipe’s got you covered.
- Perfect snack for, well, everything. Game night? Check. Barbecue side? Yep. Random Tuesday craving? Absolutely.
- Dipping sauces = essential. Fried pickles and ranch dressing are a love story I fully support.
Ingredient Notes:
- Dill Pickle Slices – Crinkle-cut dill pickle chips are the move. They hold onto the breading better and have just the right amount of crunch. Whatever you do, make sure to pat them dry before coating—nobody wants a sad, slippery pickle situation.
- Buttermilk – Think of this as the glue. It helps the cornmeal stick and adds a little tang to the final flavor. No buttermilk? No problem. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. Boom—instant buttermilk.
- Cornmeal – The secret to that perfect crispy coating. Flour gets mushy, breadcrumbs don’t stick right, but cornmeal? It’s the best. Use fine or medium grind for the best crunch-to-coating ratio.
How To Make 3 Ingredient Fried Pickles?
Let’s be real—fried pickles are dangerously easy to make. You’ve been warned.
Step 1: Prep the Pickles
Drain your pickles and pat them dry with paper towels. Seriously, don’t skip this. A wet pickle means the coating won’t stick, and that would just be tragic.
Step 2: Coat Those Beauties
Set up your dipping station:
- Bowl 1: Buttermilk
- Bowl 2: Cornmeal
Dip each pickle slice into the buttermilk, then dredge it in the cornmeal, pressing gently so it really sticks.
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Step 3: Cook ‘Em Up!
Air Fryer Method (Because You’re Being Good-ish)
- Arrange the coated pickles in a single layer in the
air fryer basket. Don’t stack them—airflow is key! - Lightly spray with cooking oil to help them crisp up.
- Air fry at 400°F for 6-8 minutes, flipping halfway through. They should be crispy and golden brown.
Traditional Deep Frying (If You Wanna Go All-In)
- Heat 2 inches of vegetable oil in a pot to 375°F.
- Carefully drop in the coated pickles, working in small batches so they don’t crowd the oil.
- Fry for 2-3 minutes, until golden and crispy.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Step 4: Serve and Devour
Let them cool for a minute (because molten pickle juice is not fun), then dunk them in your favorite dipping sauce and enjoy.
Storage Options:
Fried pickles are best fresh, but if you somehow don’t eat them all:
- Store in an airtight container in the fridge for up to 2 days.
- To reheat, pop them in the
air fryer at 375°F for 3-4 minutes, or bake at 400°F for 5-6 minutes. Just don’t microwave them. Nobody wants sad, soggy pickles.
Variations and Substitutions:
- Spicy Fried Pickles – Add ½ teaspoon of cayenne or smoked paprika to the cornmeal.
- Parmesan-Crusted Pickles – Mix ¼ cup of grated Parmesan into the cornmeal. It’s a game-changer.
- Beer-Battered Pickles – Swap the buttermilk for your favorite beer for a crispier, lighter coating.
- Gluten-Free Fried Pickles – Use gluten-free cornmeal and check your pickles for sneaky gluten additives.
What to Serve with 3 Ingredient Fried Pickles?
- Dipping Sauces: Ranch, spicy mayo, honey mustard… basically anything creamy and tangy.
- Burgers & Sandwiches: Stick them on a burger for the ultimate crunch factor.
- Fried Food Feast: Pair with onion rings, fries, or mozzarella sticks for a next-level snack spread.
- Loaded Nachos: Sounds weird, but try it. Fried pickles on nachos? Yes.
Frequently Asked Questions:
Can I make these ahead of time?
You can coat the pickles ahead of time and refrigerate them for up to 2 hours before frying.
Why won’t my coating stick?
Make sure your pickles are dry before dredging. Press the cornmeal on gently so it sticks better.
What’s the best oil for frying?
Vegetable, canola, or peanut oil all work great! They have a high smoke point and won’t make your pickles taste weird.
If you love pickles and crispy snacks, these 3-ingredient fried pickles are about to become your new obsession. They’re crispy, crunchy, and completely addictive—whether you air fry or deep fry.
So, are you team air fryer or deep fryer? Let me know!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
3 Ingredient Fried Pickles
Ingredients
- 1 cup cornmeal for a crisp, textured coating
- 16- ounce jar dill pickle slices drained and patted dry
- 1 cup buttermilk for the perfect coating
Instructions
Prepare the Pickles
- Remove the pickle slices from the jar, drain thoroughly, and pat them completely dry using paper towels. This step is essential to ensure the coating adheres properly and remains crisp during frying.
Coat the Pickles
- Set up a dredging station with two bowls:
- Bowl 1: Pour in the buttermilk.
- Bowl 2: Add the cornmeal.
- Dip each pickle slice into the buttermilk, ensuring it is evenly coated. Then, dredge it in the cornmeal, pressing lightly to adhere the coating.
Cooking Methods
Air Fryer Method (Healthier, Oil-Free Crunch)
- Arrange the coated pickles in a single layer in the air fryer basket. Avoid overcrowding for even cooking.
- Lightly spray the pickles with cooking oil spray to enhance crispiness.
- Air fry at 400°F (200°C) for 6-8 minutes, flipping halfway through, until golden brown and crispy.
Traditional Deep-Frying Method (Classic Crunchy Texture)
- Heat 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 375°F (190°C).
- Carefully drop in the coated pickle slices, frying them in small batches to prevent overcrowding.
- Fry for 2-3 minutes per batch, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried pickles onto a plate lined with paper towels to drain excess oil.
Serve Immediately
- Allow the fried pickles to cool slightly before serving. Pair them with your favorite dipping sauces, such as ranch dressing, spicy mayonnaise, or honey mustard, for added flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
