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  • Those Florida Guys

Florida Fried Pickle Chips

Fried pickles are a common restaurant appetizer in the South and they are gaining popularity everywhere as a game day appetizer, BBQ side dish, and even used as burger toppings or ingredients in other dishes. This crowd-pleasing comfort food is near perfect with a tangy dill pickle flavor and crunchy texture that leaves you craving more. The recipe for fried pickles isn’t complicated, but there is a trick to getting the breading to stick and stay crispy. A bit of kitchen chemistry and engineering will do the trick! Thick cut pickles, corn starch, a wide pot, and Those Florida Guys will get us well-breaded, crispy, flavorful fried pickles! You can use regular pickles, but we will be using our Those Florida Guys Spicy Pickles for an unbeatable flavor!

Those Florida Guys seasonings used in this recipe:

Yields: 6 Servings | Prep Time: 20 Minutes | Total Time: 35 Minutes


Oil for frying (we used peanut)

1 – 24 oz. jar of dill pickle chips (thick cut)

2 c. all-purpose flour

¼ heavy c. cornstarch

1 tbs. Those Florida Guys Fin & Fowl

2 tbs. + 1 tsp. Those Florida Guys FL All-Purp

1 c. buttermilk

1 egg

Buttermilk ranch dressing

Pepper sauce (we used Crystal)


1 | Drain the pickles and dry very well. Save the brine for marinade later!

2 | Bring the cooking oil up to 375 degrees.

**For multiple batches, allow the oil to come back up to 375 degrees before starting the next batch to prevent soggy pickles.**

3 | In a bowl, mix the flour, cornstarch, and 2 tbs. FL All-Purp.

4 | In a separate bowl, whisk the buttermilk, egg, and FL Fin & Fowl, to combine.

5 | Place the pickle in the buttermilk mixture and stir around until all pickles are coated and submerged. Allow to marinade for 10 minutes.

6 | Using your hands, grab a small handful of pickles and let most of the buttermilk drain through your fingers.

7 | Place the pickles in the flour mixture and stir them around with your fingers to combine, pressing the flour firmly into the pickles. Do this for as many batches as it takes.

**you can double bread at this point, but we find one coat works fine.**

8 | Shake off the excess breading with your fingers and place on a separate dish.

9 | Slowly add the pickles to the oil and carefully stir with a long-handled spoon to break up the clumps.

10 | Fry the pickles until golden brown and crispy, about 2 minutes. Do this for as many batches as it takes.

11 | Using a spider or slotted spoon, remove the pickles to a wire rack or plate with ample paper towels underneath.

12 | For each batch, while the oil is still hot and wet on the removed pickles, sprinkle lightly with FL All-Purp.

13 | Mix the ranch dressing and pepper sauce to your liking for dipping.

14 | Serve and enjoy!

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