Fried pickles is one of those foods that I resisted trying because I knew I would love them and didn’t want to take a relatively healthy snack and turn it into junk food. Years later, I caved in and absolutely adore this tasty snack! Our fried pickle recipe takes our spicy Habanero & Jalapeno Pickles (see link to recipe below) and gives them a delicious crispy coating that compliments the spiciness perfectly! Add a little horseradish dipping sauce and you have a match made in heaven! The best part is these come together quickly if a craving hits or you want to impress some unexpected guests!

This recipe was designed to compliment the flavor of our pickle recipe. If you aren’t using this recipe, substitute the pickles with any unsweetened dill pickle. A sweeter pickle will taste off when fried and the flavor will not work well with the dipping sauce.

Spicy Fried Pickles with Horseradish Dipping Sauce

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer, Snack
Servings: 2 Servings
Calories: 512kcal


Horseradish Dipping Sauce

  • 4 tbsp Mayonnaise
  • 1 tsp Horseradish
  • 1 tbsp Spicy Ketchup
  • ¼ tsp Salt
  • ½ tsp Black Pepper Freshly Ground
  • ½ tsp Granulated Garlic
  • ¼ tsp Cayenne Pepper

Pickle Coating

  • 1 cup All-Purpose Flour
  • 2 tsp Black Pepper Freshly Ground
  • 1 tsp Salt
  • 1 tsp Granulated Garlic
  • 3 tbsp Buttermilk Powder
  • ¾ cup Water


  • 4 cups vegetable oil


  • Preheat fryer to 350°. Line a baking sheet with paper towels, 2 or 3 thick.
  • Mix all dipping sauce ingredients together and set aside.
  • Take 2 dozen pickle slices and pat dry with a paper towel. This will help keep the coating crispy so make sure to dry well.
  • Mix all dry pickle coating ingredients together in a medium size bowl (flour, pepper, salt, and granulated garlic). In a smaller, separate bowl whisk together buttermilk powder and water.
  • Dip pickles in buttermilk mixture, then flour. Shake off excess and repeat. Gently drop in fryer. Repeat until all pickles are gone. After 2½-3 minutes, flip pickles and cook for 2 minutes more. You will know they are done because they will float and have a nice golden brown color on each side.
  • Remove from fryer and lay out on paper towel in a single layer. Enjoy!


If you don’t have a fryer you can make these in a deep sauce pan on the stove.  Just make sure to use a thermometer to get the proper heat.  Depending on the size of your pan the amount of oil needed may differ.
I like using buttermilk powder so I always have buttermilk on hand for recipes.  If you don’t have it or don’t want to use it, you can either substitute buttermilk for the full amount (3/4 cup) or you can make your own buttermilk.  Just mix 3/4 cup milk with 2 1/4 teaspoons of either lemon juice or white vinegar and let sit for 10 minutes before using.


Serving: 12Pickle Chips | Calories: 512kcal | Carbohydrates: 65g | Protein: 13g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 2247mg | Potassium: 497mg | Fiber: 4g | Sugar: 12g | Vitamin A: 305IU | Vitamin C: 8.4mg | Calcium: 156mg | Iron: 3.4mg
Tried this recipe?Let us know how it was!

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